Ingredients:

  • 5 lbs (3 kg) Mixed Beef Bones (knuckle, joint, marrow)
  • 1 gallon (4 litres) Cold Water
  • 2 Tbsp (30 ml) Apple Cider Vinegar
  • 2 large Carrots, rough chop
  • 2 medium Yellow Onions, quartered
  • 3 stalks Celery stalks, rough chop
  • 1 bunch Fresh Parsley, tied with string
  • 6 sprigs Fresh Thyme sprigs
  • 3 dried Bay Leaves
  • 1 Tbsp (15 g) whole Black Peppercorns
  • Fine Sea Salt, to taste (approx. 1 Tbsp)

Instructions:

  1. Roast the Bones: Preheat oven to 400°F (200°C). Spread the beef bones in a single layer on a roasting tray. Roast for 30–40 minutes until deeply browned and caramelized.
  2. Sauté Aromatics (Optional): Remove the bones from the tray and place them into the stockpot. Deglaze the tray with a splash of water, scraping up the dark, stuck-on bits (fond), and add this liquid to the pot.
  3. Add Cold Water and Vinegar: Place the roasted bones and any accumulated fond into the stockpot. Add the cold water and the apple cider vinegar. The water must cover the bones completely.
  4. Initial Soak: Let the mixture sit for 30 minutes before heating. The acid needs time to work on the bones.
  5. Bring to a Gentle Simmer: Place the pot over high heat until it just begins to boil. Immediately reduce the heat to the lowest possible setting—the goal is a proper, gentle simmer, not a rolling boil.
  6. Skim Impurities: As the broth heats, foam and scum will rise to the surface. Use a large spoon or ladle to meticulously skim off and discard this debris. Continue skimming for the first hour.
  7. Add Mirepoix and Herbs: After the initial scum has been removed, add the carrots, onions, celery, parsley, thyme, bay leaves, and peppercorns.
  8. The Long Cook: Maintain the very gentle simmer for a minimum of 12 hours, ideally 18–24 hours. Check periodically to ensure the liquid level remains above the bones. Replenish with hot water if necessary.
  9. Strain the Broth: Remove the pot from the heat. Carefully lift out the large solids and discard them. Pour the remaining liquid through a fine-mesh sieve (lined with cheesecloth, if desired) into clean containers.
  10. Chill and Defat: Allow the broth to cool at room temperature for about an hour, then transfer it to the refrigerator. Once fully chilled (4 hours or overnight), a solid layer of fat will form on the surface.
  11. Final Skimming and Seasoning: Scrape off and discard the solid layer of fat. Reheat the required portion, and season liberally with fine sea salt to taste.