Ingredients:

  • 5 lbs beef soup bones (marrow bones and meaty bones like neck or shanks)
  • 2 tbsp tomato paste
  • 2 large yellow onions, halved with skins
  • 3 large carrots, cut into 2-inch chunks
  • 3 stalks celery, including leaves
  • 1 head garlic, sliced crosswise
  • 4 quarts filtered water
  • 2 tbsp apple cider vinegar
  • 1 tbsp black peppercorns
  • 4 sprigs fresh thyme
  • 2 bay leaves

Instructions:

  1. Preheat your oven to 450°F (230°C).
  2. Arrange the beef soup bones in a single layer in a large roasting pan.
  3. Roast for 30 minutes until the bones begin to brown and sizzle.
  4. Remove the pan from the oven, brush the bones thoroughly with tomato paste, and roast for an additional 15–20 minutes until they achieve a deep mahogany color.
  5. Transfer the roasted bones into a 10-quart slow cooker or 8-quart pressure cooker. Deglaze the roasting pan with a little hot water to capture any browned bits and add to the vessel.
  6. Add the onions, carrots, celery, garlic, peppercorns, thyme, and bay leaves. Pour in the filtered water and apple cider vinegar.
  7. For a slow cooker: Cook on low for 12 hours. For an Instant Pot: Cook on high pressure for 2 hours with natural release.
  8. Strain the broth through a fine-mesh strainer lined with cheesecloth. Discard the solids and cool the broth completely before refrigerating.