YIELD: 2 quarts | PREP TIME: 10 minutes
STOVETOP: 4 to 6 hours | SLOW COOKER: 10 to 12 hours | PRESSURE COOKER: about 2 hours
- 4 pounds beef bones (knuckle bones are best)
- 1 (2-inch) piece fresh ginger, chopped
- 2 tablespoons apple cider vinegar
- 2 teaspoons salt
- 10 to 12 black peppercorns
- 1 large onion, unpeeled and quartered
- ½ pound celery (about ½ bunch), chopped
- 6 to 8 cloves garlic, unpeeled
- 2 sprigs fresh herbs, such as thyme, rosemary, or savory, or a combination
01 Place the beef bones in a large pot and cover with water. Bring to a boil and cook for 3 to 5 minutes, until there is a good layer of scum at the top. Dump the entire contents of the pot into a clean sink. Rinse the bones well, scrubbing them with your hands a bit to remove any remaining scum. Set the bones aside.
02 Wash the pot.
03 Return the bones to the pot and add the ginger, vinegar, salt, peppercorns, and 3 quarts of cool water. Bring to a boil. Turn the heat down to low and simmer, partially covered, for 4 to 6 hours. Add the onion, celery, garlic, and herbs during the last hour of cooking.
04 Use a fine-mesh strainer to strain the broth, pressing as much liquid from the bones and vegetables as possible before discarding them. Store the broth in a glass jar in the refrigerator for up to 1 week or in the freezer for up to a year.
Slow Cooker Instructions: After completing Step 1, transfer the bones to a slow cooker and add the remaining ingredients and 2 quarts of cool water. Cook on low for 10 to 12 hours. Proceed with Step 4.
Pressure Cooker Instructions: After completing Step 1, transfer the bones to a pressure cooker. Add the ginger, vinegar, salt, peppercorns, and 2 quarts of cool water. Secure the lid and cook on high pressure for 1 hour. Allow the pressure to release naturally for 10 minutes before opening the lid. Add the remaining ingredients, bring to a boil over high heat (or use the sauté function if using a multi-cooker), and boil, uncovered, for 1 hour. Proceed with Step 4.
AIP Modification: Omit the peppercorns.
