Having a good bone broth around the house is great for heating up for pupper on a cold day or for pouring over breakfast!. Slow cooking and a bit of apple cider vinegar work together to extract all of the incredible nourishment from this time tested classic broth.
4 pounds beef bones, preferably a mix of marrow bones and bones with a little meat on them, such as oxtail, short ribs, or knuckle bones (cut in half by the butcher)
2 medium unpeeled carrots, cut into 2-inch pieces
1 garlic head, halved crosswise, studies are breaking the myth that garlic is bad for dogs!
1 tablespoon cider vinegar
6 qt stock pot
Makes about 8 cups
Do ahead: Preheat oven to 425°F. Place beef bones, carrots, and garlic on a roasting pan or rimmed baking sheet and roast for 20 minutes. Stir around the contents of the pan and continue to roast until deeply browned, about 20 minutes more. Fill a large (at least 6-quart) stockpot with 12 cups of water and the vinegar.
Scrape the roasted bones and vegetables into the pot along with any juices. Add more water if necessary to cover bones and vegetables. Cover the pot and bring to a gentle boil. Reduce heat to a very low simmer and cook with lid slightly ajar, skimming foam and excess fat occasionally, for at least 8 but up to 24 hours on the stovetop. (Do not leave on stovetop unattended, simply cool and continue simmering the next day.) The longer you simmer it, the better your broth will be. Add more water if necessary to ensure bones and vegetables are fully submerged. Alternately, you can cook the broth in a slow cooker on low for the same amount of time. Remove the pot from the heat and let cool slightly.
Strain broth using a fine-mesh sieve and discard bones and vegetables. Let continue to cool until barely warm, then refrigerate in smaller containers overnight. Remove solidified fat from the top of the chilled broth and freeze fat for another day. Woof!