4 pounds beef bones
2 medium unpeeled carrots, cut into 2-inch pieces
1 onion, quartered
2 leeks, cut into pieces
2 celery stalks, cut into pieces
1 garlic head, halved
3 bay leaves
2 tablespoons black peppercorns
1 tablespoon cider vinegar
***Your going to need a large stockpot or a large slow cooker for this recipe***
Preheat oven to 450 degrees
Place everything on a roasting pan and roast for 20 minutes, except the bay leaves, peppercorns and vinegar.
Toss the contents of the pan and continue to roast until deeply browned, about another 20 minutes.
Fill the large stockpot with 12 cups of water.
Add bay leaves, peppercorns, and vinegar.
Scrape the roasted bones and veggiess into the pot along with any juices in the pan.
Add more water if necessary to cover bones and veggies.
Cover the pot and bring to a gentle boil, reduce heat to a low simmer and cook with lid slightly open, skimming foam and excess fat from time to time, for about 8 hours on the stovetop.
The longer you simmer it, the better your broth will be. Add more water if necessary to ensure bones and veggies are fully covered.
Remove the pot from the heat and let cool slightly.
Strain broth and discard bones and veggies.
Continue to cool until barely warm, then refrigerate in smaller containers overnight.
Remove the fat from the top of the chilled broth.
****If you don't have a big stock pot you can cook the broth in a slow cooker on low for the same amount of time****