Homemade Beef Bone Broth
6-pound beef bones with marrow
5-6 carrots, peeled
1 large onion, peeled and quartered (I used red onion)
2-3 celery, cut them in half
2 large bay leaves
1 tsp whole black peppercorns
1 tsp whole green (Japanese) peppercorns (optional)
1 tsp whole pink peppercorns (optional)
6 garlic cloves, peeled
Enough water to cover the bone and the veggies.
Juice of 1 lemon/lime
Preheat the oven to 450 degrees F.
Roast the bones for 20 minutes, then add the vegetables and Roast/bake for 20 more minutes.
Transfer the bones and vegetables into a large cooking pot. Add enough water to cover the bones and the veggies. Turn the heat to medium-high and let it boil, then turn down the heat to a low simmer with the lid slightly ajar.
Skim off any foam occasionally. Simmer for at least 8-10 hrs. Add more water if needed to ensure bones and vegetables remain fully submerged, at the end, add the lemon juice.
Turn the heat off and let the broth cool fully. The result will be a thick layer of fat. Scoop off the fat.
Warm the broth a little, then scoop out the bones and the veggies. Using a cloth filter or fine mesh strainer, strain the broth thoroughly.
I’ll be saving the fat I skimmed out to use for cooking. (optional)
You can store the bone broth in the refrigerator for up to 5 days or freeze them in a smaller batch for up to 6 months (it reheats well!) You can drink a nice warm cup of it or cook with it. I prefer not to add salt. That way, I can adjust how much salt to add when using it.