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Flavors from the Galley recipe

Midnight Gold Bone Broth

A rich, slow-simmered beef bone broth built for deep color, clean flavor, and a silky collagen finish.

Ready in 24 hours Yields 4 quarts Notes Nutrient-dense / premium collagen
Finished bone broth and tallow jars beside roasted vegetables and beef bones
Finished bone broth and chili-starter tallow

Preparation

Slow Simmer

  1. The roast: Preheat oven to 400°F. Arrange 4-5 lbs mixed beef bones on a parchment-lined tray and roast for 45-60 minutes until they reach a deep mahogany brown.
  2. Transfer: Carefully scrape the bones and all the brown bits, the fond, from the pan into your slow cooker.
  3. Assemble: Add 1 large quartered onion, 2 large chopped carrots, 2 chopped celery stalks, 4 smashed garlic cloves, 1 tbsp apple cider vinegar, and 1 tsp whole black peppercorns.
  4. Water: Pour in 4-5 quarts cold filtered water until everything is submerged by at least an inch.
  5. The simmer: Cover and set the slow cooker to LOW. Let it simmer undisturbed for 24 hours, or at least 12-16.
  6. Cooling: Season the finished broth with up to 1 tsp sea salt, tasting as you add it. Strain the liquid through a fine-mesh sieve. Discard the solids safely.
  7. Rapid chill: Set your containers in an ice-water bath in the sink. Stir until the temperature drops to 70°F before sealing and refrigerating.

Galley notes

Make It Extra Healthy Without Losing Flavor