Cook traditional bone broth

To recreate the bone broth recipe take a large pot and add the beef bones. Cover the bones completely with water and add the apple cider vinegar. The apple cider vinegar helps extract the nutrients from the bones, making it an essential ingredient in the recipe.

Let the water come to a boil, then turn down the heat and let it simmer quietly. Periodically skim off any foam that rises from the surface. This is an important step in obtaining a clear broth.

Meanwhile, peel the carrots and onions, chop the celery and mince the garlic.

After about 2 hours, add the chopped vegetables to the broth and continue to simmer. The longer the broth simmers away, the richer and more intense the flavor will be. I usually let my broth simmer for 24 to 48 hours.

When you are satisfied with the intensity of the flavor, strain the broth through a fine sieve. To taste, add salt and pepper.

Pour the bone broth into a container and let it cool. Then you can store the broth in the refrigerator for about a week or freeze it in smaller portions. This broth can be further used as a base for many dishes and soups or sauces .