Ingredients
2 lbs beef bones
2 chicken or pigs feet
2 onions
2 carrots
2 celery stalks
2 tbsp apple cider vinegar
1 cup of salt
2 tbsp ground pepper
2 cloves of garlic
Directions
1. Roast bones and feet for 30 minutes at 350 degrees.
2. Place the bones and feet in a large stock pot, pour the water and vinegar on them. Let sit for 20-30 minutes in the cool water.
3. Rough chop and add the vegetables, along with the salt, pepper, and garlic.
4. Add around two gallons of water. That might be a bit much but it will reduce as you simmer it.
5. Bring the broth to a boil, then down to a simmer.
6. Cover pot and simmer for 2 days.
7. Remove from heat and let cool slightly before removing the solids and storing it.
Useless Information and Photos
I had this originally combined with the paleo lemon bars post, but I separated it out since I updated the recipe slightly. There were a few steps that I don’t think mattered. I got the recipe from a typically overengineered cooking blog with tons of ads, and these recipe blog people need to differentiate themselves from the pack by doing useless things that feel crucial. Skimming the top for impurities every 20 minutes? Sorry, that’s stupid. Also adding a tablespoon of any random spice to two gallons of broth is a waste, because you’re not gonna taste any of it. Unless it’s cinnamon, but you likely don’t want that in your beef broth. You’re better off adding those spices to individual bowls as you eat (drink?) it.
Here’s a photo of a recent batch I just made. The Ball jars are really good for storing this stuff if you have the freezer room. Be aware that canning meat or animal products without a freezer requires a specialized pressure canner; you can’t do it with normal canning by heat or even with a pressure cooker, the way you can with jams and similar foods.
I think the broth looks more reddish than usually since I used the last bit of seasoned salt that was languishing in the pantry. I don’t know why I made this at the start of summer since hot broth is more conducive to the colder months, but I like this stuff too much to have it seasonally.
