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Ingredients
  • 4 pounds beef soup bones
  • 2 tablespoons extra-virgin olive oil
  • 4 medium carrots, cut into 2-inch pieces
  • 4 stalks celery (with leaves), cut into 3-inch pieces
  • 2 medium onions, quartered
  • 2 medium tomatoes, halved
  • 1 head garlic, halved crosswise
  • 16 cups cold water
  • 2 tablespoons cider vinegar (see Tip)
  • 2 sprigs thyme
  • 2 bay leaves
  • 1 tablespoon whole black peppercorns
  • 1 tablespoon kosher salt
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