Ingredients

• 10 pounds beef bones - preferably a mix of marrow bones (femur bones) and bones with meat on them (oxtail, short ribs, and knucklebones cut in half)*
• 4 large carrots - chopped into 2-inch pieces
• 2 medium onions - quartered
• 2 whole heads garlic - halved crosswise
• 6 stalks celery - cut into 2-inch pieces
• 4 bay leaves
• ¼ cup black peppercorns
• 4 whole star anise
• 2 whole cinnamon sticks
• 2 tablespoon apple cider vinegar

Instructions

• Blanch the Bones: Place the bones in two large stock pots and cover with cold water. Bring to a boil over high heat and let simmer for 15-20 minutes. Drain and rinse the bones thoroughly.

• Roast the Bones & Vegetables: Preheat the oven to 450°F (232°C). Spread the blanched bones, carrots, onions, garlic, and celery onto two roasting pans (avoid overcrowding). Roast for 30 minutes, toss gently, then roast for another 15-30 minutes until deeply browned.

• Transfer & Deglaze: Wash the stock pots before returning the roasted bones and vegetables to them. Scrape up the browned bits from the roasting pans using a metal spatula and a little water, this is pure flavor! Add everything to the pots.

• Boil the Bones: Divide the bay leaves, peppercorns, star anise, cinnamon sticks, and apple cider vinegar between the pots. Fill each pot with 12 cups of water (or enough to fully submerge the bones). Cover and bring to a gentle boil.

• Simmer Low & Slow: Reduce heat to low and simmer for at least 8-12 hours (ideally 24 hours). Keep the lid slightly ajar and skim off any foam or fat occasionally. If needed, add more water to keep the bones submerged. (Tip: If simmering overnight, refrigerate and continue the next day for safety.)

• Strain & Collect the Meat: Strain the broth through a fine-mesh sieve. Pick off any remaining meat from the bones, it’s still flavorful and great for soups or sandwiches! Discard the bones and vegetables.

• Skim the Fat (Optional): Cool the broth quickly by adding ice and covering with a lid. Refrigerate until a thick fat layer forms on top. Remove it with a spoon or fork to yield a gelatinous, collagen-rich broth.

• Store & Enjoy: Store broth in the fridge for up to 5 days or freeze in smaller portions for up to 6 months. It reheats beautifully!