How to Make a Good Bone Broth and Why It’s Better than Tums

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  1. Place non-meaty bones and vegetables in stockpot or crockpot, cover with water and add vinegar. Let sit for one hour.
  2. Roast meaty bones in oven set at 400 degrees til browned (not charred!) for 15-30 minutes. Add to crockpot. Deglaze the drippings from the roasting pan by adding water or red wine over high heat and scraping with a spatula. Add deglazed drippings to pot. I often skip this as I’m pretty impatient but it will impart a deeper, richer flavor.
  3. Bring to a gentle boil, skim scum that rises to surface and reduce heat to a very gentle simmer as described above.
  4. Add wine, peppercorns, bay leaves and thyme. These are fairly common additions that will give your beef stock a nice flavor but again, when I’m in a rush, I’ll often skip all of them.
  5. Simmer gently for at least 12 hours but as long as 72 hours.
  6. Remove the bones and strain broth in a fine mesh or cheesecloth-lined colander.
  7. Cool and transfer to fridge or freezer.