Name: Bone Broth
Cook time: 12 h
Total time: 12 h
Yield: 12 servings
Ingredients: 4 pounds beef bones, such as oxtail, short rib, knuckle, and shank (you can also use chicken, pork bones); 1 large onion, cut into big pieces; 2 carrots; 1 head whole head garlic, halved crosswise; 12 cups water, or as needed; 2 bay leaves, or more to taste; 1 tablespoon vinegar; 1 teaspoon salt; 1 teaspoon ground black pepper

Serves: 12 servings

Ingredients: 9

Elevate your culinary creations with this hearty bone broth recipe. This nourishing broth serves as a delectable soup on its own and provides a rich homemade base for stews. Freeze for later use while remembering to consume within 6 months.

Ingredients

4	pounds beef bones, such as oxtail, short rib, knuckle, and shank (you can also use chicken, pork bones)
1	large onion, cut into big pieces
2	carrots
1	head whole head garlic, halved crosswise
12	cups water, or as needed
2	bay leaves, or more to taste
1	tablespoon vinegar
1	teaspoon salt
1	teaspoon ground black pepper

Instructions

1.	Place beef bones into a large stockpot. Add onion, carrots, and garlic. Pour in just enough water to completely cover the bones. Stir in bay leaves, vinegar, salt, and pepper.
2.	Bring broth to a boil over medium-high heat. Reduce heat to a very low simmer, cover with a slightly vented lid, and simmer for 12 hours. Occasionally skim off any foam or impurities that rise to the top.
3.	Remove the pot from the heat and allow the broth to cool to room temperature. Strain the broth through a fine-mesh strainer into a clean pot. Discard the bones and vegetables.