Oven Bone Broth
A rich, collagen-packed bone broth slowly extracted in the oven for maximum nutrition and flavor.
Equipment
Ingredients
Main Ingredients
beef bones (raw)
2 kg
onion (quartered)
2 pcs
carrot (halved)
2 pcs
celery stalks (halved)
3 pcs
garlic cloves (unpeeled)
4 pcs
black peppercorns
1 tsp
bay leaves
3 pcs
apple cider vinegar
2 tbsp
water
3 l
Instructions
Preheat oven and prepare bones
Preheat oven to 200°C and arrange bones on a baking sheet.
Roast the bones
Roast bones for 30 minutes until golden brown.
Transfer to Dutch oven
Transfer roasted bones to a large Dutch oven or heavy pot.
Add vegetables and aromatics
Add quartered onion, halved carrots, celery, garlic, peppercorns, bay leaves, and vinegar.
Add water and cover
Pour water over ingredients and cover tightly with lid.
Cook in oven
Place in 110°C oven and cook for 12-18 hours.
Strain the broth
Remove from oven and strain through fine mesh sieve.
Cool and store
Cool to room temperature, then refrigerate or freeze.
Original recipe
Storage
Fat cap solidifies in fridge and can be removed before reheating
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