Bone Broth is a savoury, nutrient-dense, and collagen-rich liquid made from simmering marrow-rich animal bones in water for an extended period of time. Vegetables like celery, carrots, and onions, fresh herbs, and garlic can be added for extra flavor.

Adding some apple cider vinegar or white vinegar helps break down the animal proteins and connective tissues. This aided breakdown helps provide a broth higher in protein and collagen.

YOU WILL NEED

Stock pot
Roasting Pans
Mesh Strainer
Beef Marrow Bones or other bones of choice (you can mix bones)
A few carrots, some celery
An onion
Apple Cider Vinegar
Fresh herbs of choice (not required)
Garlic bulb - (not required, it's up to personal choice)
Cinnamon sticks, star anise, peppercorns (personal choice)
Salt - to be added at the end

METHOD
Cover beef bones in water in a stock pot over heat and blanch the bones for 10-15 minutes - this step results in a clearer broth but is not vital. Once blanched, drain and rinse.

Heat your oven to 230 degrees and transfer the bones and vegetables (carrots, onions, garlic, celery) to the roasting pans. Avoid piling them all on top of each other- use two roasting pans, if necessary. Roast for 30 minutes before gently tossing the bones and vegetables, and roasting for an additional 15-30 minutes more. Roasting equals flavor!

Now transfer the roasted bones and vegetables back to the stockpot, (make sure it has been washed), add 12 cups water (or more to make sure bones are covered) and bring to boil. Scrape up any brown bits and juices remaining in the roasting pan using a metal spatula and a little water, if needed, and add to the pot too

Add peppercorns, star anise and cinnamon sticks (if you are choosing to add extra flavours), and a big dash of apple cider vinegar (definitely add vinegar!)

Cover the pot with a tight-fitting lid and bring to a low boil. 

Reduce heat to low and simmer, with the lid slightly ajar, skimming any foam or excess fat, as needed. Simmer for at least 8-12 hours or up to 24 hours. Add more water if needed to make sure bones and vegetables remain fully submerged.

If the vegetables (particularly the carrots) turn too soft and mushy at any point throughout cooking, use a slotted spoon to remove. Enjoy as a delicious snack.

Once the bones have simmered and your broth is ready, you will need to strain the broth through a fine mesh strainer.

Set aside the broth to cool and allow the bones to cool (see more on storage and cooling below).

Add a couple of handfuls of ice to your broth to expedite cooling and cover with a lid. Transfer your broth to the refrigerator and allow it to cool completely. A thick layer of fat and a bottom layer that is your bone broth (which should look like gelatinous brown jelly) will result. You can scoop off the top layer of fat leaving behind the healthy bone broth, minus the fat.

Add salt to taste. If you’re expecting your bone broth to taste identical to your favorite Vietnamese bowl of Pho without adding any salt then I am sorry to say you will be very disappointed. You will need salt. Exactly how much depends entirely on you.