Beef Bone Broth
Tip: Adding a splash of vinegar to stock or broth before it starts simmering helps to break down collagen in the bones, which releases more gelatin. The additional gelatin improves the body, texture and flavor of the stock.
To make ahead: Refrigerate for up to 1 week or freeze for at least 3 months.
Equipment: 10- to 12-quart stockpot