How to Make a Good Bone Broth and Why It’s Better than Tums
- About three to four pounds bones including marrow bones, meaty bones and knuckle bones.
- Vegetables, coarsely chopped – 2-3 carrots, 2-3 stalks celery, 1 medium to large onion
- ¼ cup red wine vinegar
- 1 cup full-bodied red wine like cabernet or zinfandel, optional
- 1–2 TBSPs peppercorns, optional
- 2 bay leaves, optional
- A few sprigs thyme, optional
- Place non-meaty bones and vegetables in stockpot or crockpot, cover with water and add vinegar. Let sit for one hour.
- 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.
- Bring to a gentle boil, skim scum that rises to surface and reduce heat to a very gentle simmer as described above.
- 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.
- Simmer gently for at least 12 hours but as long as 72 hours.
- Remove the bones and strain broth in a fine mesh or cheesecloth-lined colander.
- Cool and transfer to fridge or freezer.