2sprigsfresh rosemary or 1 teaspoon dried rosemary
2tablespoonscider vinegar
2bay leaves
Instructions
Preheat the oven to 450°F.
Blanch the bones by placing them in a large pot of cold water. Bring to a boil and boil 15 minutes. Drain well.
Line a large rimmed baking sheet with foil.
Add beef bones and roast for 25-35 minutes until browned, turn the bones after 20 minutes. You can broil them a little bit if needed. Discard any fat on the foil.
Place the bones in a large slow cooker with all remaining ingredients.
Add 12 cups of water or enough to just cover the bones, depending on the size of your slow cooker.
Cook the broth in the slow cooker on low for 24 to 48 hours.
Strain the broth in a cheesecloth lined strainer. Discard the bones and vegetables.
Taste and season with salt.
Cool 1 hour and then refrigerate for 4 hours. Once chilled, remove any fat from the top of the broth.
Add the broth back into a stock pot and simmer to reduce by ½.
Notes
To intensify the flavor of the broth, cook it until it has been reduced to ½ of the liquid that was added initially to the pot. I usually end up with about 8-9 cups of broth and reduce to 4 cups. Serving size is ½ cup of reduced broth.Note: This homemade beef bone broth is light in flavor but heavy on nutrition! It does not taste like a store-bought box or can of broth and does not taste like typical soup stock. Nutritional information is an estimate that 20% of the ingredients nutrition will transfer into the bone broth, with the exception of the bones.