Name: Beef Bone Broth
Prep time: 10 min
Cook time: 10 min
Yield: 12
Ingredients: Beef bones, such as oxtail, short rib, knuckle, and shank - 3 ½ pounds; Celery, cut into 2-inch pieces - 2 stalks; Onion, cut into 8 pieces - 1 large; Leek - roots trimmed off, cleaned, and cut into 2-inch pieces - 1 medium; Garlic, halved crosswise - 1 whole head; Water, or as needed - 12 cups; Bay leaves, or more to taste - 2; White vinegar - 1 tablespoon; Salt - 1 teaspoon; Ground black pepper - 1 teaspoon

Ingredients for - Beef Bone Broth

1. Beef bones, such as oxtail, short rib, knuckle, and shank 3 ½ pounds

2. Celery, cut into 2-inch pieces 2 stalks

3. Onion, cut into 8 pieces 1 large

4. Leek - roots trimmed off, cleaned, and cut into 2-inch pieces 1 medium

5. Garlic, halved crosswise 1 whole head

6. Water, or as needed 12 cups

7. Bay leaves, or more to taste 2

8. White vinegar 1 tablespoon

9. Salt 1 teaspoon

10. Ground black pepper 1 teaspoon

How to cook deliciously - Beef Bone Broth

1 . Stage

Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.

2 . Stage

Place beef bones on the prepared baking sheet.

3 . Stage

Roast bones in the preheated oven for 40 minutes, turning over at the halfway point.

4 . Stage

Carefully place bones into a large stockpot and pour in any juices that have collected on the baking sheet. Add celery, onion, leek, and garlic to the stockpot, and add just enough water to completely cover the bones. Stir in bay leaves, vinegar, salt, and pepper.

5 . Stage

Bring broth to a boil over medium-high heat. Reduce heat to a very low simmer and cover, venting the lid a bit. Simmer for 12 hours, occasionally skimming off any foam and "gunk" that rises to the top. Add additional water whenever bones and vegetables are no longer covered.

6 . Stage

Remove the pot from the heat and cool broth to room temperature. Strain broth with a fine-mesh strainer into a clean pot. Discard bones and vegetables.