Beef Bone Broth in 5 Easy Steps

Ingredients

• 6 pounds bones beef, lamb, goat, etc*
• 1/4 cup raw apple cider vinegar lemon or lime juice
• veggie and herb scraps optional, see note

Instructions

1. 1

   Preheat oven: Preheat the oven to 350*.

2. 2

   Roast the beef: Placing the bones in a roasting pan or glass pyrex, (no butter or oil). Roast for about 20 minutes, until golden brown (about 20 minutes).

3. 3

   Combine ingredients and simmer: In a large pot, add the bones and cover completely with water. Pour in vinegar or lemon/lime juice. Bring to a simmer over low heat and maintain for 24 hours. Do not boil. Keep an eye on the waterline, make sure the bones stay covered with water. Top off as needed.

4. 4

   Add additional ingredients: Add optional herbs and veggie scraps like onion, carrot, celery, rosemary, thyme, and/or oregano in the last two hours of the cooking time.

5. 5

   Cool and strain: Remove from heat and let cool a little. If there is any film on top, skim it off. Strain contents through a cheesecloth or fine mesh strainer. Store in the refrigerator for up to 5 days, freeze for longer.