makes about 6 quarts | prep time: 25 minutes | cook time: 8 to 24 hours
If broth could be compared to wine, I’d describe this beef bone broth as the equivalent of a big Cabernet. Yes, it has that much heartiness. Go for grass-fed beef here since it has the best nutritional and taste profile, and then surround dem bones with all sorts of vegetables and herbs. Parsley, allspice, bay leaves, and garlic create a heady smell and rich flavor that can be enjoyed again and again. In fact, many people use bone broth as a tea, sipping it as a bracing, warm tonic throughout the day.
3 pounds marrow bones from grass-fed organic beef
6 unpeeled carrots, cut into thirds
2 unpeeled yellow onions, quartered
1 leek, white and green parts, cut into thirds
1 bunch celery, including the heart, cut into thirds
5 unpeeled cloves garlic, halved
½ bunch fresh flat-leaf parsley
4 unpeeled red potatoes, quartered
2 unpeeled Japanese or regular sweet potatoes, quartered
1 unpeeled garnet yam (sweet potato), quartered
1 (8-inch) strip of kombu
2 bay leaves
12 black peppercorns
4 whole allspice or juniper berries
1 tablespoon apple cider vinegar
8 quarts cold, filtered water, plus more if needed
1 teaspoon sea salt
Preheat the oven to 425°F.
Place the bones on a rimmed baking sheet or roasting pan and roast until well browned, about 30 minutes.
Rinse all of the vegetables well, including the kombu. In a 12-quart or larger stockpot, combine the bones, carrots, onions, leek, celery, garlic, parsley, red potatoes, sweet potatoes, yam, kombu, bay leaves, peppercorns, allspice berries, and vinegar. Pour in the water, cover, and bring to a boil over high heat. Remove the lid, decrease the heat to low, and skim off the scum that has risen to the top. Simmer gently, partially covered, for 8 to 24 hours. As the broth simmers, some of the water will evaporate; add more if the vegetables begin to peek out.
Remove and discard the bones, then strain the broth through a large, coarse-mesh sieve. Stir in the salt. Let cool to room temperature, and then refrigerate overnight in an airtight container.
Skim off as much fat as you can from the top of the broth, then portion into airtight containers.
Store in the refrigerator for up to 5 days or in the freezer for up to 6 months.
Cook’s note: To make a shortcut version, roast the bones as directed and place in a 6-quart slow cooker. Cover with about 8 cups of Magic Mineral Broth and add the vinegar.
Set the slow cooker on low and cook for 8 to 12 hours, allowing the broth to simmer quietly. Strain the broth, cool, pour into an airtight container, and refrigerate overnight. Skim off the fat and add 2 more quarts of Magical Mineral Broth.
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