Beef Bone Broth

Preheat oven to 450°F. Place 4 lb. beef bones, 2 medium unpeeled carrots, cut into 2” pieces, 1 medium leek, end trimmed, cut into 2” pieces, 1 medium onion, quartered, and 1 garlic head, halved crosswise, on a roasting pan or rimmed baking sheet and roast for 20 minutes. Toss the contents of the pan and continue to roast until deeply browned, about 20 minutes more.

Stovetop method: Fill a large (at least 6-qt.) stockpot with 12 cups of water (preferably filtered). Add 2 celery stalks, cut into 2” pieces, 2 bay leaves, 2 Tbsp. black peppercorns, and 1 Tbsp. cider vinegar (if using). Scrape the roasted bones and vegetables into the pot along with any juices or browned bits stuck to the pan. Add more water if necessary to cover bones and vegetables. Cover pot with a tight-fitting lid and bring to a boil. Reduce heat to a very low simmer and cook with lid slightly ajar, skimming foam and excess fat occasionally, at least 5 but up to 12 hours—the longer you simmer it, the more gelatinous your broth will be. (Do not leave on stovetop unattended.) Add more water as necessary to ensure bones and vegetables are fully submerged. Instant Pot method: Combine 2 celery stalks, cut into 2” pieces, 2 bay leaves, 2 Tbsp. black peppercorns, and 1 Tbsp. cider vinegar (if using) in an Instant Pot. Scrape the roasted bones and vegetables into the Instant Pot along with any juices or browned bits stuck to the pan. Add 12 cups water and, using sauté function, bring liquid to a simmer, spooning off any foam that rises to the surface. Lock lid and cook broth on high pressure for 2 hours; release pressure manually. Remove the pot from the heat and let cool slightly. Strain broth using a fine-mesh sieve and discard bones and vegetables. Cool broth until barely warm, then refrigerate in smaller containers overnight. Remove solidified fat from the top of the chilled broth and discard or reserve for another use. Do ahead: Broth can be stored for up to 5 days in the refrigerator or 6 months in the freezer.