24-Hour Bone Broth
Knuckles, marrow, a splash of vinegar, and patience. The base for half the recipes on this site.
- Total
- 1455 min
- Yield
- 8
- Protein
- 10 g
- Category
- Stock
15 prep · 1440 cook
servings
90 kcal
Beef bones
Ingredients
0 / 5Method
-
Roast
Roast bones at 220°C for 30 minutes.
-
Cover
Transfer to a stockpot with vinegar, onion and cold water to cover. Rest 30 minutes.
-
Simmer
Bring to a bare simmer. Hold 24 hours, skimming once.
-
Strain
Strain, salt, chill. Skim fat if you like. Keeps 5 days.
