Rich Bone Broth

• 1 packet Beef Bones (5lbs. approx.)
• 1 packet Beef Shank (2 ea.) or 1 Packet Oxtail (cut into sections and trim fat)
• 1 Tablespoon Cider Vinegar
• 1 Onion, quartered
• 1 Leek, halved and cut into 2” sections and submerge in water to wash
• 2 carrot and 2 celery stalk, cut into 2” sections
• 1 head garlic, halved
• 2 sprigs marjoram
• 2 sprigs thyme
• 1/2 sprig rosemary
• 2 bay leaf
• 1 spoonful of Black Peppercorn

FOR LIGHT BONE BROTH

1. Put bones and meat in pot with vinegar and cover with cold water let sit for 1 hour

2. Bring to boil and skim off impurities

3. Add remaining ingredients and cover with cold water, bring to a boil and skim again reduce to simmer

4. Cook for 8-24 hours add water to cover ingredients

5. Strain in colander and strain again through fine mesh sieve cool down and put in refrigerator, remove fat when solid and save for cooking

FOR RICH BONE BROTH

1. Put all bones and meat on a sheet tray and roast until well colored

2. Same with Veg and add to pot

3. Follow above method