Bone Broth

It's snowing today in Brooklyn! Perfect day just to sit on the couch, relax, and let a pot of bone broth simmer away. Bone broth is packed trace minerals, glycine, collagen, amino acids. Look… we’re talking immune boosting, delicious goodness. Really, really simple.

There’s 10 minutes of actual work here, loads of payoff. You’re going to have so much broth on hand to make soups out of, just to drink, to do whatever you want… Let’s get started!

INGREDIENTS:
4 - 5 lbs beef & pork bones, mixture of marrow, shoulder, knuckle, rib bones, oxtail, short ribs
2 - 3 quarts cold water
3 - 5 cups vegetable scraps, celery, onion, carrots, leek, bell peppers etc
6 - 8 whole allspice
2 star anise
4 cloves
6 - 8 whole cloves garlic
2 tsp whole black pepper corns
2 bay leaves
10 - 15 sprigs fresh thyme
1 sprig fresh rosemary
1 TBSP apple cider vinegar
Cheesecloth
Ice

Place the bones in a large stock pot and pour in enough cold water to cover them by 1 inch. Over high heat, bring the mixture to a boil. Cook at an aggressive simmer for 20 minutes. Skim and remove the scum and fat from the top. 

Drain the bones in a colander and place them in a roasting dish. Roast the bones for 40 minutes or more at 450F until browned and caramelized. Return the bones to the scrubbed, cleaned stock pot. 

Pour off any fat from the roasting dish and then add a splash of water. Scrape the bottom to deglaze and release all of the fond. Add the drippings to the stock pot. 

Put 3 - 5 cups of vegetable scraps like celery, onions, and carrots on top of the bones. Add the allspice, star anise, cloves, garlic, whole black peppercorns, bay leaves, thyme, and rosemary.

Pour in enough cold water to cover and bring to the simmer. Skim off any foam that rises to the top. Once to the simmer, reduce the heat until you have small bubbles gentling breaking the surface. Add in the cider vinegar, cover, and let simmer for a minimum of 8 hours and up to 24 hours.

Strain the stock of the large bits, then pass everything through a fine mesh sieve  with cheesecloth to remove all of the tiny particles.

Add in 2 - 4 cups of ice and cool to room temperature. Pour into a large, sterile container and place in a refrigerator for at least 3 hours. Remove the solidified fat off the top. Reserve the fat for cooking with.

Use it within 5-7 days to make soups, stews, and more! You can also freeze it up to 3 months.