Beef Bone Broth
Ingredients
- 4 pounds beef soup bones (knuckle and/or neck bones, cut in half by the butcher with a bandsaw)
- 2 tablespoons vegetable oil
- 14 cups cold water
- 1 large yellow onion, unpeeled and halved lengthwise
- 2 large carrots, chopped
- 2 large celery stalks, chopped
- 1 garlic head, halved crosswise
- 6 thyme sprigs
- 2 bay leaves
- 1 tablespoon black peppercorns
- Kosher salt to taste (optional)
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