72 Hour Beef Bone Broth Recipe

BREAKFAST FAVORITES

1. 1

   Roast beef bones and garlic

   Preheat oven to 425°F (220°C). Spread beef bones in a single layer on a large rimmed baking sheet. Roast 45–60 minutes, turning once, until deeply browned. Place whole heads of garlic (top sliced to expose cloves) on another sheet and roast alongside the bones until fragrant and caramelized. Remove from oven and set aside.

2. 2

   Transfer to stock pot with water and vinegar

   Place roasted bones and garlic into a 16–20 quart stock pot. Add apple cider vinegar and 12 cups cold water. Let sit 20–30 minutes to begin mineral extraction.

3. 3

   Add aromatics and begin simmer

   Add onion, carrots, celery, bay leaves, and peppercorns. Bring the pot to a gentle simmer over medium heat, then reduce to the lowest setting where small bubbles rise occasionally. Do not boil. Skim off any foam for the first 1–2 hours.

4. 4

   Maintain low simmer for 72 hours

   Maintain a steady, barely-bubbling simmer for up to 72 hours. Check water level every 8–12 hours and add more cold water as needed to keep bones submerged. Do not let the broth boil vigorously, which would emulsify fat and create cloudy broth.

5. 5

   Add umami boosters after initial extraction

   After about 24 hours, add tamari to deepen umami and salt to begin seasoning. Continue to simmer. Incorporate mushrooms, baby corn, and green onions in the last 12–24 hours to prevent overcooking their texture while still imparting flavor.

6. 6

   Finish, strain, and cool

   At the end of 72 hours, carefully strain the broth through a fine-mesh strainer into another container. Discard solids or compost. Chill quickly in the fridge to melt fat, then remove the solid fat layer. Skim as needed.

7. 7

   Season to taste and store

   Taste the broth. Add more salt or tamari if needed. Portion into jars or freezer-safe containers. Broth can be kept in the fridge up to 5 days or frozen for several months.