Beef Bone Broth (Print Version)
Deeply flavored broth made by simmering beef bones with aromatic vegetables and herbs.
# Recipe Ingredients:
→ Bones
01 - 3.3 lbs beef bones (marrow bones, knuckle, or a mix)
→ Vegetables
02 - 2 medium carrots, roughly chopped
03 - 2 celery stalks, roughly chopped
04 - 1 large onion, quartered
05 - 4 garlic cloves, smashed
→ Herbs & Spices
06 - 2 bay leaves
07 - 8 black peppercorns
08 - 6 sprigs fresh parsley
09 - 2 sprigs fresh thyme
→ Additional
10 - 2 tablespoons apple cider vinegar
11 - 12 cups cold water
12 - 1 teaspoon salt, or to taste
# Directions:
01 - Preheat oven to 425°F. Arrange beef bones on a roasting pan and roast for 30 minutes, turning once until deeply browned.
02 - Transfer roasted bones to a large stockpot. Add carrots, celery, onion, and garlic.
03 - Pour in apple cider vinegar and cold water to cover the bones and vegetables. Add bay leaves, peppercorns, parsley, and thyme.
04 - Bring to a gentle simmer over medium heat. Skim off any foam or impurities during the first 30 minutes.
05 - Reduce heat to low and simmer uncovered for 8 hours, adding water as needed to keep bones submerged.
06 - Season broth with salt. Strain through a fine-mesh sieve into a large bowl, discarding solids.
07 - Cool to room temperature, refrigerate, and once chilled, skim off fat if desired. Store in airtight containers in the refrigerator for up to 5 days or freeze up to 3 months.
# Expert Advice:
01 -
- This broth feels like a warm hug in a mug, perfect for quiet evenings or boosting your meals with rich flavor
- It's easy to make and transforms simple ingredients into something truly special, a real kitchen secret
02 -
- Don&t rush the simmering time& the slow extraction makes all the difference in flavor and nutrition
- Skimming foam early and often guarantees a clear broth that looks as good as it tastes
03 -
- Roast your bones really well for the best flavor& don&t skip this step even if you&re in a hurry
- Add a splash of vinegar at the start to help pull calcium and minerals out of the bones for a richer broth