Emulsifier Free Classic Bone Broth

Total time12 hr 50 min

Prep time20 min

Cook time30 min

4.9

(8)

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Ingredients

8 servings

4 lb beef bones (knuckles, marrow bones, or oxtail, or a mix)
2 tbsp apple cider vinegar
2 medium carrots, roughly chopped
3 stalks celery, roughly chopped
1 large yellow onion, quartered (skin on)
1 head garlic, halved crosswise (skin on)
2 tbsp tomato paste
2 tbsp olive oil
3 sprigs fresh thyme
2 bay leaves
1 tsp whole black peppercorns
1 tsp salt
12 cups cold water, plus more as needed

Instructions

1
Preheat the oven to 450°F (230°C). Arrange the bones in a single layer in a large roasting pan and drizzle with the olive oil. Roast for 25–30 minutes, turning once halfway through, until the bones are deep brown on all sides.
2
Spread the tomato paste over the bones and return the pan to the oven for 5 more minutes, until the paste darkens slightly and smells caramelized.

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