Ingredients:

  • 4 lbs (1.8 kg) beef soup bones (including marrow bones and knuckle bones)
  • 1 large onion, quartered
  • 2 large carrots, roughly chopped
  • 2 stalks celery, roughly chopped
  • 4 cloves garlic, smashed
  • 1-2 tbsp apple cider vinegar (15-30 ml)
  • 1-2 bay leaves
  • 10 whole black peppercorns
  • 1 tsp dried thyme (5 g)
  • 1 tsp salt (or to taste)
  • 3 cups (720 ml) of seasonal vegetables (e.g., kale, spinach, or potatoes), chopped
  • Salt and pepper to taste
  • Fresh herbs (e.g., parsley or chives) for garnish

Instructions:

  1. Rinse the soup bones under cold water. Optional: roast them in the oven for 25-30 minutes at 400°F (200°C) for enhanced flavor.
  2. In a large pot, add the bones, onion, carrots, celery, garlic, apple cider vinegar, bay leaves, peppercorns, thyme, and salt. Cover with cold water.
  3. Bring to a boil over medium-high heat. Reduce to low and simmer. Skim off any foam that rises to the top initially.
  4. Cook for at least 4 hours, and ideally up to 24 hours, adding water as necessary to keep bones submerged.
  5. Using a strainer or cheesecloth, strain the broth into another pot or container, discarding solids.
  6. Return strained broth to the pot. Add seasonal vegetables and cook for an additional 15-20 minutes until veggies are tender.
  7. Adjust seasoning with salt and pepper. Garnish with fresh herbs and ladle into bowls.