Beef Bone Broth

Name: Beef Bone Broth
Prep time: 30 min
Ingredients: 4 pounds beef bones, preferably a mix of marrow bones and bones with a little meat on them, such as oxtail, short ribs, or knuckle bones (cut in half by a butcher); 2 unpeeled carrots, cut into 2-inch pieces; 1 whole leek, cut into 2-inch pieces; 1 medium onion, quartered; 1 garlic head, halved crosswise; 2 celery stalks, cut into 2-inch pieces; 2 bay leaves; 2 tablespoons black peppercorns; 1 tablespoon cider vinegar; 6-quart (or larger) stockpot or a large slow cooker

Beef Bone Broth was pinched from <a href="http://www.epicurious.com/recipes/food/views/beef-bone-broth-51260700" target="_blank">www.epicurious.com.</a>

"The longer you cook this nourishing broth, the more savory and concentrated it will become. Roasting the bones and vegetables beforehand will add even more flavor and richness. Sip this restorative broth on its own, use it as a cooking liquid for grains or legumes, or deploy it as a base for sauces and soups like this hearty, healthy Detox Pho. if (Epi.text.truncatedVersion) { Epi.text.truncatedVersion("recipeIntroText", "The longer you cook this nourishing broth, the more savory and concentrated it will become. Roasting the bones and vegetables beforehand will add even more flavor and richness. Sip this restorative..."); } else { jQuery(function() { Epi.text.truncatedVersion("recipeIntroText", "The longer you cook this nourishing broth, the more savory and concentrated it will become. Roasting the bones and vegetables beforehand will add even more flavor and richness. Sip this restorative..."); }); }..."

INGREDIENTS

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4 pounds beef bones, preferably a mix of marrow bones and bones with a little meat on them, such as oxtail, short ribs, or knuckle bones (cut in half by a butcher)

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2 unpeeled carrots, cut into 2-inch pieces

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1 whole leek, cut into 2-inch pieces

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1 medium onion, quartered

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1 garlic head, halved crosswise

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2 celery stalks, cut into 2-inch pieces

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2 bay leaves

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2 tablespoons black peppercorns

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1 tablespoon cider vinegar

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6-quart (or larger) stockpot or a large slow cooker

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