Ingredients
Scale
- 3–4 pounds natural beef bones
- 1–2 tablespoons olive oil
- 2 carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 1 onion, halved (skins included)
- 1 head garlic, halved
- Optional: herb stems, peppercorns, bay leaf
- Water, to cover
Instructions
- Preheat oven to 425°F. Place bones on a baking sheet, drizzle with olive oil, and roast for 40–45 minutes until deeply browned.
- Transfer roasted bones to a large pot or Dutch oven. Add vegetables and any saved veggie scraps.
- Cover with water. Bring to a gentle simmer, then reduce heat.
- Simmer for 18–24 hours (on the stovetop or in a low oven), skimming foam as needed.
- Strain broth into containers. Cool, then refrigerate overnight.
- Remove the fat layer if desired. Store in the fridge for up to 5 days or freeze for later.