For more information, visit: <br /> <br />https://www.aubonbroth.com/info <br /> <br />YIELD: 8 cups of bone broth, depending on simmering time <br /> <br />PREPARATION TIME: 30 minutes <br /> <br />TOTAL TIME: 4 to 48 hours <br /> <br />Ingredients: <br /> <br />4 pounds beef bones, preferably a mix of marrow bones and bones with a little meat on them, such as oxtail, short ribs, or knuckle bones (cut in half by a butcher) <br />2 unpeeled carrots, cut into 2-inch pieces <br />1 whole leek, cut into 2-inch pieces <br />1 medium onion, quartered <br />1 garlic head, halved crosswise <br />2 celery stalks, cut into 2-inch pieces <br />2 bay leaves <br />2 tablespoons black peppercorns <br />1 tablespoon cider vinegar <br />Special equipment: <br /> <br />6-quart (or larger) stockpot or a large slow cooker <br />Preparation: <br /> <br />Preheat oven to 450°F. Place beef bare bones, carrots, leek, onion, and garlic on a roasting pan or rimmed baking sheet and roast for 20 minutes. Toss the contents of the pan and continue to roast until deeply browned, 10 to 20 minutes more. <br /> <br />Fill a large (at least 6-quart) stockpot with 12 cups of water (preferably filtered) . Add celery, bay leaves, peppercorns, and vinegar. Scrape the roasted bare bones and vegetables into the pot along with any juices. Add more water if necessary to cover bare bones and vegetables. <br /> <br />Cover the pot and bring to a gentle boil. Reduce heat to a very low simmer and cook with lid slightly ajar, skimming foam and excess fat occasionally, for at least 8 but up to 24 hours on the stovetop. The longer you simmer it, the better your stock will be. Add more water if necessary to ensure bone and vegetables are fully submerged. Alternately, you can cook the broth in a slow cooker on low for the same amount of time. <br /> <br />Remove the pot from the heat and let cool slightly. Strain broth using a fine-mesh sieve and discard bare bones and vegetables. Let continue to cool until barely warm, then refrigerate in smaller containers overnight. Remove solidified fat from the top of the chilled broth. <br /> <br />Broth can be stored for up to 7 days in the refrigerator and up to 6-12 months in the freezer. <br /> <br /> <br /> <br />=== Other incoming search terms: <br /> <br />Bone Broth – What is it? <br />Bone Broth vs. Stock <br />Why Is Bone Broth Good For You? <br />Bone Broth Healing <br />The Healing Benefits of Bone Broth <br />Bone Broth on Dr. Oz <br />Bone Broth Gut Health <br />Bone Broth For Leaky Gut <br />GAPS Bone Broth <br />Bone Broth Nutrition Facts <br />Bone Broth Protein Content <br />Bone Broth Gelatin <br />Bone Broth Joint Health <br />Bone Broth Used By Professional Basketball Star Kobe Bryant <br />Bone Broth Weight Loss <br />Bone Broth Uses <br />Bone Broth Diet <br />Organic Bone Broth <br />Bone Broth Soup <br />Bone Broth and Cancer <br />Bone Broth Cleanse <br />Bone Broth Detox <br />Bone Broth Fast <br />Bone Broth Fasting Recipe <br />Paleo Bone Broth <br />Bone Marrow Broth <br />Bone Broth Eczema <br />Bone Broth Pregnancy <br />Bone Broth For Babies <br />Bone Broth Keto <br />Bone Broth Trend <br />What Is Bone Broth <br />Bone Broth Trend <br />Beef Bone Broth <br />Chicken Bone Broth <br />Turkey Bone Broth <br />Bone Broth Protein <br />Bone Broth Ingredients <br />Bone Broth For Breakfast <br />Where To Get Bone Broth <br />Bone Broth Yelp <br />Where To Buy Bone Broth <br />Bone Broth Recipe
