Beef Bone Broth (Printable)
Slow-simmered beef bones and aromatics yield a rich, gelatinous broth perfect for sipping or as a soup and stew base.
# What You'll Need:
→ Meats & Bones
01 - 2.5 lbs beef bones (marrow, knuckle, and/or oxtail, roasted if desired)
→ 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 tsp whole black peppercorns
09 - 2 tbsp apple cider vinegar
10 - 12 cups cold water
11 - Salt to taste (add after cooking)
# How to Make It:
01 - Place the beef bones in a large stockpot or slow cooker. For enhanced depth of flavor, roast the bones beforehand at 400°F for 30 minutes until deeply browned.
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 finished broth through a fine-mesh sieve or cheesecloth into a large container. Discard all solids. Season the broth with salt to taste.
07 - Allow the broth to cool to room temperature, then refrigerate. Once chilled, the fat will solidify on the surface and can be skimmed off if desired. Store refrigerated for up to 5 days or freeze for up to 3 months.
# Expert Tips:
01 -
- A single batch gives you eight cups of liquid nourishment that tastes like it took three days and a culinary degree to make.
- It freezes beautifully, so you can always have a rich base ready for soups, stews, or just a warming mug on a rough morning.
02 -
- Skipping the skimming step will leave you with cloudy broth that looks unappetizing even if it tastes fine. Those first 60 minutes of foam removal are tedious but they define the final result.
- Twelve hours is the minimum simmer, but going to 16 or even 24 hours produces a broth so rich it gels like jelly when chilled, which is exactly what you want.
03 -
- A layer of solid fat on top of your chilled broth is a sign you did it right, not a mistake. That fat protects the broth in the fridge and can even be used for cooking if you scoop it off and save it separately.
- Add a handful of dried mushrooms or a strip of kombu seaweed during the last two hours of simmering for an umami boost that will make people ask what your secret is.