Beef Bone Broth (Printable)
Rich, gelatinous beef bone broth made by long simmering marrow and knuckle bones with aromatics and a splash of vinegar.
# 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 - Place the beef bones in a large stockpot or slow cooker. For a deeper, richer flavor, roast the bones beforehand at 400°F for 30 minutes until nicely browned.
02 - Add the roughly chopped carrots, celery, quartered onion, smashed garlic, bay leaves, fresh parsley, and whole peppercorns to the pot with the bones.
03 - Pour in the apple cider vinegar and cold water, making sure the bones and vegetables are completely 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 let the broth simmer uncovered or partially covered for at least 12 hours. Check periodically and add water as needed to keep the bones submerged.
06 - Strain the broth through a fine-mesh sieve or cheesecloth into a clean 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 -
- One batch gives you eight cups of liquid gold that upgrades every soup, stew, and risotto you will ever make.
- The gelatin from long simmered bones is deeply soothing, and sipping a warm mug of this on a cold evening feels like medicine you actually crave.
02 -
- Do not let the broth boil hard at any point or the fat will emulsify and the result will be greasy rather than clear and silky.
- When the chilled broth wobbles like jelly, you have succeeded beautifully, that is the collagen and it means you did everything right.
03 -
- Save vegetable scraps like onion ends, carrot peels, and celery tops in a freezer bag and dump them in alongside the bones for zero waste flavor.
- The second time you make this, try adding a thumb of fresh ginger or a dried chili for a broth that doubles as a restorative drink.