Save This rich broth is made by roasting beef bones and slowly simmering them with carrots, celery, onion, garlic, and herbs like bay leaves, parsley, and thyme. The long cooking extracts deep flavors and nutrients, producing a versatile base for soups, sauces, or warming drinks. Apple cider vinegar helps break down collagen, enhancing texture. Skimming and straining ensure clarity and purity. Can be stored refrigerated or frozen for later use.
I first discovered beef bone broth on a chilly winter evening when I wanted something deeply nourishing and comforting. The aroma filling my kitchen as it simmered was unlike anything else, promising warmth and care in every spoonful.
I remember the first time unexpected guests arrived just as my broth was ready. Serving it felt like sharing something homemade, thoughtful, and deeply satisfying that everyone appreciated instantly.
Ingredients
- Beef bones: I always choose marrow and knuckle bones for that deep, gelatin-rich texture that makes the broth silky and nourishing
- Carrots, celery, onion, garlic: These aromatics create a beautiful base flavor; I don’t peel the carrots to keep extra nutrients
- Bay leaves, peppercorns, parsley, thyme: Fresh herbs add brightness and a subtle complexity that lifts the broth
- Apple cider vinegar: This acid helps draw out minerals from the bones for that signature depth
- Cold water and salt: Use cold water to start slow extraction; salt to taste to perfectly season
Instructions
- Get Everything Ready:
- Preheat the oven and spread your beef bones on a roasting pan. As they roast, the air fills with that irresistible, savory smell that promises richness ahead.
- Roast the Bones:
- Turn the bones halfway through for an even brown. This step is what deepens the flavor and builds that beautiful color.
- Combine Ingredients:
- Transfer bones to a large stockpot and toss in your roughly chopped veggies and smashed garlic cloves for a rustic base that will soften beautifully.
- Add Liquids and Herbs:
- Pour in apple cider vinegar and cold water, then add bay leaves, peppercorns, parsley, and thyme, layering up flavors that gently mingle as they simmer.
- Simmer and Skim:
- Bring to a gentle simmer and patiently skim off foam for the cleanest, clearest broth while that rich smell fills your kitchen like a warm invitation.
- Long Simmer:
- Lower the heat and let it simmer uncovered. This slow, careful cooking extracts everything magical from the bones and herbs, turning your kitchen into a sanctuary.
- Finish and Store:
- Season with salt, strain out solids, and cool. Skim the fat if you like a lighter touch. Store in airtight containers and savor the taste of your effort any time.
Save This broth became more than just food on a rainy day when my family gathered around the table, feeling cozy and cared for with every sip. It turned into a comfort ritual I treasure deeply.
Keeping It Fresh
Once cooled, the broth keeps well in the fridge up to five days, or you can freeze it in portions. I like to freeze in small containers, so I can grab just what I need for soups or sauces.
Serving Ideas That Clicked
I love using this broth as a base for anything from classic vegetable soup to risotto or even a quick noodle bowl. It adds that cozy depth that turns simple dishes into something memorable.
A Time This Recipe Saved the Day
During a hectic week, this broth was my savior. Just heat, add some veggies, and dinner was sorted. It felt like a luxury meal without the fuss.
- Always taste before adding salt to avoid over seasoning
- If you want a clearer broth, refrigerate and remove solidified fat the next day
- Leftover bones can go back in the freezer for another batch if you’re not ready to simmer yet
Save Thanks for cooking along! I hope this broth brings you as much warmth and joy as it has for me. Until next time, happy simmering.
Recipe FAQs
- → How long should beef bones be roasted?
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Roast the beef bones at 220°C (425°F) for 30 minutes, turning once to ensure even browning and deepen flavor.
- → Why add apple cider vinegar during cooking?
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Apple cider vinegar helps extract collagen and minerals from the bones, enriching the broth’s texture and nutritional content.
- → Can I use a slow cooker for simmering?
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Yes, slow cookers are ideal for gentle simmering over several hours, maintaining flavor while requiring less attention.
- → What vegetables enhance the broth’s flavor?
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Carrots, celery, onion, and garlic contribute aromatic depth and balance the rich notes of the beef bones.
- → How should the broth be stored after cooking?
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Cool to room temperature, refrigerate for up to 5 days, or freeze for up to 3 months. Skim off any solidified fat before use if desired.
