- (4 pounds) Beef bones
- (2 medium) CARROTS, unpeeled, cut into 2-inch pieces
- (1 medium) LEEK, end trimmed, cut into 2-inch pieces
- (1 medium) ONION, quartered
- (1 head) GARLIC, halved crosswise
- (2 stalks) CELERY, cut into 2-inch pieces
- (2) BAY LEAVES
- (2 tablespoons) BLACK PEPPERCORNS
- (1 tablespoon) CIDER VINEGAR
Preheat oven to 450 degrees. Place beef bones, carrots, leek, onion, and garlic on a roasting pan and roast for 20 minutes. Toss the contents of the pan and continue to roast until deeply browned, about 20 minutes more.
Fill a large (at least 6-quart) stockpot with 12 cups of water. Add celery, bay leaves, peppercorns, and vinegar. Scrape the roasted bones and vegetables into the pot along with any juices. Add more water if necessary to cover bones and vegetables.
Cover the pot and bring to a gentle boil. Reduce heat to a very low simmer and cook with lid slightly ajar, skimming foam and excess fat occasionally, for at least 8 but up to 24 hours on the stovetop. (Do not leave on stovetop unattended, simply cool and continue simmeringthe next day.) The longer you simmer, the better the broth will be. Add more water if necessary to ensure bones and vegetables are fully submerged. Alternatively, you can cook the broth in a slow cooker on low for the same amount of time.
Remove the pot from the heat and let cool slightly. Strain broth using a fine-mesh sieve and discard bones and vegetables. Refrigerate overnight and remove solidified fat from top of the chilled broth.