- beef bones
- bay leaves
- whole black peppercorns
- whole star anise
- cinnamon sticks
- apple cider vinegar
- Blanch the bones. Divide the bones between two large stockpots and cover with cold water. Bring to a boil over high heat and simmer for 15-20 minutes before draining and rinsing the bones with water.
- Roast the bones and the vegetables. Ok, so the bones have been blanched. Now, preheat the oven to 450 degrees F. Transfer the bones and vegetables to the roasting pans. Don’t pile them on top of each other. Use two roasting pans if needed. Roast for 30 minutes before gently tossing the bones and vegetables, and roasting for an additional 15-30 minutes more.
- Transfer the bones back to the stockpots. But not before washing the stockpots first. Make sure you wash your pots after the bones were blanched and drained. Transfer the bones back to the stock pots and scrape up any remaining bits and juices remaining in the roasting pan using a metal spatula and a little water if needed. Transfer to the pot with the bones.
- Boil the bones. With the bones and vegetables divided between the two pots divide the bay leaves, peppercorns, star anise, cinnamon sticks, and apple cider between the two pots. Fill each pot with approximately 12 cups water, or until bones are fully submerged. Cover the pots and bring to a low boil.
- Simmer the bones. Reduce heat to low and simmer, with the lid slightly ajar, skimming any foam or excess fat, occasionally. Simmer for at least 8-12 hours, ideally 24 hours.
- Strain the bones. Once the bones have simmered and your broth is ready, you will need to strain the broth through a fine-mesh strainer. Set aside the broth to cool and allow the bones to cool.
- Skim the fat from your broth, which is optional. Add a couple of handfuls of ice to your broth to expedite cooling and cover with a lid. Transfer broth to the refrigerator and allow broth to cool fully. The result will be a hard, thick layer of fat and a bottom layer that is your bone broth. If desired, use a fork to scoop off the top layer of fat. This will leave behind the healthy bone broth, minus the fat.
- Store your bone broth. Bone broth stores well in the refrigerator for approximately 5 days. If you make a large batch, freeze smaller batches for up to 6 months.