Beef Bone Broth (Printable)
Rich, slow-simmered beef bone broth with vegetables and aromatics — a warming, nutrient-dense base for soups and stews.
# 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)
# Directions:
01 - For deeper flavor and richer color, arrange beef bones on a roasting pan and roast at 400°F for 30 minutes before proceeding. This step is optional but highly recommended.
02 - Place the beef bones in a large stockpot or slow cooker. Add the roughly chopped carrots, celery, quartered onion, smashed garlic, bay leaves, fresh parsley, and whole peppercorns.
03 - Pour in the apple cider vinegar and cold water, ensuring all bones and vegetables are fully submerged.
04 - Bring 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 heat to low and simmer uncovered or partially covered for at least 12 hours. Periodically check and add water as needed to keep the bones submerged. The longer the simmer, the richer and more gelatinous the result.
06 - Strain the broth through a fine-mesh sieve or cheesecloth into a clean container. Discard all solids. Season with salt to taste.
07 - Allow the broth to cool, then refrigerate. Once chilled, the fat will solidify on the surface — skim it off if desired. Store refrigerated for up to 5 days or freeze for up to 3 months.
# Expert Tips:
01 -
- Once you taste homemade broth, the store bought cartons will never satisfy you again.
- Your kitchen will smell incredible all day long, and you will feel like the most resourceful cook you know.
02 -
- The foam that rises during the first hour is totally normal and skimming it makes a huge difference in clarity and taste.
- If your broth gels in the fridge, celebrate because that means you extracted plenty of collagen and it will be wonderfully rich when reheated.
03 -
- Ask your butcher for a mix of marrow and knuckle bones because variety gives you the most flavorful and nutrient dense result.
- Do not skip the apple cider vinegar because those two tablespoons are what unlock the minerals hiding inside the bones.