- Serves: 8-9 cups
- Prep Time: 10 minutes
- Cook Time: 8-24 hours
- 4 pounds Stemple Creek Ranch beef or lamb bones (a mixture of marrow & knuckle) with a little meat on them
- 2 unpeeled carrots, cut into 3" pieces
- 1 leek, topped and cut into thick slices
- 1 medium yellow onion, skin removed and quartered
- 1 head garlic, halved crosswise
- 2 celery stalks, cut into 2" pieces
- 2 bay leaves
- 2 tablespoons black peppercorns
- 2 tablespoons cider vinegar
- Filtered water
Preheat oven to 400 F. Rinse the bones and pat them dry. Line a large roasting pan with foil. Place bones, carrots, leek, onion, and garlic in pan and roast for about one hour (or until bones are well-browned and fragrant).
Spoon the roasted bones, veggies, and roasting juices into a large stock pot and cover with water (about 12 cups). Add celery, bay leaves, peppercorns and vinegar. Add more water if necessary to cover.
Cover the pot and bring to a gentle boil. Reduce the heat to a low simmer and cook, with lid slightly ajar, for at least 8 hours but up to 24 hours. The longer the broth is simmered the more flavorful it will be. Add more water to keep bones covered if necessary.
Remove the pot from the stove and let cool. Strain broth into a large container using a fine mesh sieve. Discard bones and veggies. Refrigerate overnight.
Skim the solidified fat from the top of the chilled broth and discard. The cold broth will be gelatinous, but will liquefy when reheated. Warm & serve plain or with sautéed mushrooms.