Makes 2 quarts
¼ cup extra virgin olive oil
3 lbs. beef bones, cut into 4-” pieces*
2 lbs. oxtails*
2 large onions, skins on, quartered
12 scallions, white and light green parts, coarsely chopped
8 carrots, scrubbed and coarsely chopped
8 celery ribs with tops, coarsely chopped
1 head garlic, cut in half
5 qt. water (approximately)
1 bunch Italian parsley
1 Tbsp. kosher salt
2 Tbsp. apple cider vinegar
Preheat the oven to 400º. Place the olive oil, beef bones, oxtails, onions, scallions, carrots, celery, and garlic in a large roasting pan. Sprinkle with salt and roast for 30 minutes, turning at least once.
Transfer the roasted vegetables and bones into a large stockpot. Cover with water by at least 2 “ over the bones. Add parsley, salt and vinegar. Mix well and bring to a rapid boil.
Reduce the heat to very low. Cover and simmer gently for 12 hours, checking periodically. Remove any foam or sediments that rise to top.
Turn of the heat and cool the broth for 1 hour. Strain the broth using a mesh strainer. Using a funnel, pour the broth into large wide-mouth Mason jars, leaving a good “ from the top. Seal tightly.
Refrigerate overnight Skim off the fat that has risen to the top and discard. Refrigerate for up to 5 days.
* Buy the bones and oxtails from your butcher. Make sure they are from organic grass-fed cattle, raised with no additives or hormones.