Homemade Bone Broth

Place beef bones in a large stockpot and cover with cold water.

Bring the water to a boil and boil for 20-30 minutes to blanch the bones and remove impurities.

Remove the blanched bones from the pot and arrange them in a single layer on a parchment-lined baking sheet.

Roast the bones at 400°F (200°C) for 30-40 minutes, until deeply browned.

While the bones roast, prepare the vegetables. Roughly chop the celery and carrots. Halve the onions. Smash the ginger with the side of your knife.

Place the roasted bones into a clean, large stockpot.

Add the chopped celery, carrots, onions, and smashed ginger to the pot.

Add the fresh thyme, parsley stems, and dill.

Season with coarse salt, whole black peppercorns, and bay leaves.

Cover all ingredients with fresh cold water.

Bring the pot to a boil, then immediately reduce the heat to maintain a low, gentle simmer.

Simmer for at least 8 hours, or up to 24 hours, skimming any foam that rises to the surface.

After simmering, carefully strain the broth through a fine-mesh sieve into another large pot or heatproof bowl. Discard the solids.

To separate the fat easily, cool the broth quickly. You can place the pot in an ice bath or add a large, clean ice pack to the broth.

Once the broth is cold, the fat will solidify on the surface. Skim off the layer of fat and discard or save for other uses.

Ladle the finished bone broth into jars or containers for storage. It can be kept in the refrigerator for up to a week or frozen for several months.