Bone Broth

We keep bone broth on hand at all times, both at home and in the Ballerina Farm Store. Aside from giving complex, deep flavor to soups and other recipes, it's delicious to drink as-is. Plus, it's a great way to reduce waste. Add one of our beef soup bones to your next meat subscription box, then include any beef bones your butcher can supply. They always have a surplus. 

Yields: 1 ½ to 2 quarts | Prep Time: 40 minutes | Cook Time: 24 hours 40 minutes | Total Time: 25 hours 20 minutes

INGREDIENTS

• 5 large carrots, with the greens
• 8 stalks celery
• 2 onions
• 6 to 8 beef bones, preferably a mix of marrow bones and knuckle bones 
• 1 beef soup bone
• 4 teaspoons Coarse Grey French Salt, divided, plus more to taste
• 12 to 14 cups water, enough to cover the roasted bones and vegetables
• ¼ cup whole black peppercorns
• 2 cinnamon sticks
• 2 tablespoons apple cider vinegar
• 1 to 2 cups fresh herbs, such as basil, parsley, mint, sage, and/or thyme (stems intact)

DIRECTIONS

1. Preheat the oven to 450 degrees Fahrenheit. Chop the carrots and celery stalks in half, then peel and quarter the onions. 
2. Place all vegetables and beef bones on a sheet pan, then sprinkle with 2 teaspoons of the salt. Roast for 30 to 40 minutes, or until the bones are an even, golden brown and the vegetables have softened.
3. Transfer the vegetables and bones to a large stock pot (or use two medium pots). Scrape up any browned bits and juices from the sheet pan and pour it into the pot(s).
4. Cover the vegetables and bones with water, just until submerged. You may need more or less water than listed, depending on the size of your bones.
5. Add the peppercorns, cinnamon sticks, apple cider vinegar, and herbs. Add the remaining 2 teaspoons salt.
6. Place the pot(s) over medium-high heat until it reaches a low boil. Reduce the heat to the lowest possible setting, then cover the pans and continue simmering the broth for 24 hours.
7. After the 24-hour simmer, strain the bones through a fine mesh sieve and then again through a cheese cloth. Transfer to the refrigerator for approximately 5 to 7 days, or freeze for up to 6 months.