Roasted Beef Bone Broth

Deeply roasted beef bones and vegetables, simmered overnight in the oven into a rich golden broth.

Makes: About 3 quarts | Time: 30 minutes hands-on, overnight in the oven

Ingredients

• 5 lb beef bones: a mix of marrow bones and meaty knuckle or neck bones
• 2 onions, quartered
• 3 carrots, in large pieces
• A 3-inch piece of fresh ginger, halved lengthwise
• 4 celery stalks, in large pieces
• Olive oil, salt and black pepper
• About 5 quarts cold water
• 2 tablespoons apple cider vinegar (optional)

Method

1. Roast the bones. Heat the oven to 425°F. Spread the bones on sheet pans and roast 45–60 minutes, turning once, until deeply browned.
2. Roast the vegetables. Toss the onions, carrots and ginger with oil, salt and pepper and roast on another pan until browned at the edges, about 30 minutes.
3. Keep the fond. Move the bones to a large ovenproof stockpot. Pour a little hot water onto each sheet pan and scrape up every browned bit, then pour it all into the pot.
4. Into the oven. Add the roasted vegetables, celery and vinegar, and cover with cold water by 2 inches. Bring just to a simmer on the stove, cover, and move to a 275°F oven overnight, 10–12 hours.
5. Strain. Strain through a fine sieve into a clean pot. Chill overnight and lift off the fat. Salt it when you use it.

Charlie's Notes

The browned bits on the sheet pan are the best part, so don't leave them behind. The oven keeps it at a gentle, steady heat all night with no babysitting. Cold, it should set like jelly. Keeps 5 days in the fridge or 3 months in the freezer.

To Pour

A mug of it, hot, with a pinch of salt.