Beef Bone Broth (Printable Version)
Slow-simmered beef bones and vegetables yield a rich, nourishing broth ideal for sipping or as a soup and stew base.
# Ingredient List:
→ Meats & Bones
01 - 2.5 lbs beef bones (marrow, knuckle, and/or oxtail)
→ Vegetables
02 - 2 carrots, roughly chopped
03 - 2 celery stalks, roughly chopped
04 - 1 large onion, quartered
05 - 4 garlic cloves, smashed
→ Aromatics & Seasoning
06 - 2 bay leaves
07 - 1 small bunch fresh parsley
08 - 1 teaspoon whole black peppercorns
09 - 2 tablespoons apple cider vinegar
10 - 12 cups cold water
11 - Salt to taste
# How to Make:
01 - Place the beef bones in a large stockpot or slow cooker. For deeper flavor and richer color, roast the bones beforehand at 400°F for 30 minutes.
02 - Add the roughly chopped carrots, celery, quartered onion, smashed garlic, bay leaves, fresh parsley, and whole black peppercorns to the pot with the bones.
03 - Pour in the apple cider vinegar and cold water, ensuring all bones and vegetables are fully submerged.
04 - Bring the mixture to a gentle simmer over medium heat. During the first hour, use a skimmer or ladle to remove any foam or impurities that rise to the surface.
05 - Reduce the heat to low and simmer uncovered or partially covered for at least 12 hours. Check periodically and add water as needed to keep the bones submerged throughout the cooking process.
06 - Strain the broth through a fine-mesh sieve or cheesecloth into a clean container. Discard all solids. Season the strained broth with salt to taste.
07 - Allow the broth to cool completely, then refrigerate. Once chilled, the fat will solidify on the surface and can be skimmed off if desired. Store in the refrigerator for up to 5 days or freeze for up to 3 months.
# Expert Tips:
01 -
- A single batch transforms into the most comforting warm drink on cold mornings or the richest foundation for any soup you will ever make.
- Your kitchen will smell like you have been cooking all day even though you barely lifted a finger after the first hour.
02 -
- Do not let the broth boil vigorously at any point because a hard boil makes it cloudy and can pull out bitter compounds from the bones.
- If your broth does not gel in the fridge it likely needed more collagen rich bones like knuckle or a slightly longer simmer time.
03 -
- The biggest leap in quality came when I started roasting the bones first because it creates a depth that raw bones simply cannot match no matter how long you simmer them.
- Letting the broth rest in the fridge for a full day before eating allows the flavors to settle and mature into something noticeably richer and more complex.