Beef Bone Broth
2 lbs beef stock bones*
2 white or yellow onions, peeled and cut in half
4 stalks celery, coarsely chopped
2 carrots, peeled and coarsely chopped
2 Tbsp salt
4 - 8 litres water
Method: Place bones and vegetables in large stockpot. Add water. Cover. Set over high heat and bring to boil. Slacken lid, reduce heat and simmer 2 hours (for stock) or 10-12 hours for bone broth. When making bone broth, you will have to add water periodically as it evaporates. Set aside to cool.
Remove bones and vegetables from stock. Discard. Pour stock/broth into plastic containers or ice cube trays to freeze. If using ice cube trays, once stock is frozen, pop cubes out and store in a ziploc bag. Store in freezer. Standard ice cube trays hold approximately 1/4 cup stock.
*Broth or soup bones can be purchased from farms or butchers.