Nickel Allergy Friendly Peppered Beef Bone Broth

Total time12 hr 45 min

Prep time15 min

Cook time12 hr

Nickel Allergy Friendly Peppered Beef Bone Broth

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Ingredients

6 servings

3 lb beef bones (knuckles, marrow bones, or oxtail)
2 tbsp apple cider vinegar
Bragg Organic Raw-Unfiltered Apple Cider Vinegar - 32 fl oz Bragg Organic Apple Cider Vinegar Heinz All Natural Apple Cider Vinegar Spectrum Naturals Organic Apple Cider Vinegar Filtered Dynamic Health Organic Apple Cider Vinegar with Mother
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3 medium carrots, cut into 2-inch pieces
3 stalks celery, cut into 2-inch pieces
1 tbsp olive oil
1 tsp whole black peppercorns
3 sprigs fresh thyme
2 bay leaves
1 tsp salt
10 cups cold water, plus more as needed

Instructions

1
Heat the oven to 425°F (220°C). Arrange the beef bones in a single layer in a large roasting pan and drizzle with the olive oil. Roast for 30–35 minutes, turning once halfway through, until the bones are deep brown on the outside.
2
Transfer the roasted bones to a large stockpot (8-quart or larger). Add the carrots, celery, peppercorns, thyme, bay leaves, and salt. Pour in the cold water — the bones should be fully submerged; add more water if needed. Stir in the apple cider vinegar.

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