Beef Bone Broth (Printer-Friendly)
Slow-simmered beef bones and aromatics create a rich, gelatinous broth ideal for sipping or as a savory cooking 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 teaspoon whole black peppercorns
09 - 2 tablespoons apple cider vinegar
10 - 12 cups cold water
11 - Salt to taste (add after cooking)
# How to Make It:
01 - For deeper flavor and richer color, arrange beef bones on a baking sheet and roast at 400°F for 30 minutes before simmering. Transfer roasted bones to a large stockpot or slow cooker.
02 - Add the roughly chopped carrots, celery, quartered onion, smashed garlic cloves, bay leaves, fresh parsley, and whole black peppercorns to the pot with the bones.
03 - Pour in the apple cider vinegar and 12 cups of 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 heat to low and maintain a gentle simmer, uncovered or partially covered, for at least 12 hours. Check periodically and add water as needed to keep the bones submerged.
06 - Carefully strain the broth through a fine-mesh sieve or cheesecloth into a large container. Discard all solids. Season the strained 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 — skim off if desired. Store refrigerated for up to 5 days or freeze for up to 3 months.
# Expert Advice:
01 -
- The gelatin from long simmered bones gives you a broth that actually jiggles when cold, which means it is loaded with collagen and minerals.
- It costs a fraction of store bought versions and tastes impossibly deeper and more satisfying.
- You can sip it plain on a cold morning or use it to elevate every soup, stew, and risotto you make for months.
02 -
- If your broth does not gel when refrigerated, try simmering it longer next time or using more joint bones like knuckle and oxtail.
- Skimming the foam in the first hour makes a huge difference in clarity and overall taste, so do not skip it even when you are tempted to walk away.
03 -
- The apple cider vinegar is not optional if you want maximum mineral extraction, so do not leave it out even though you will not taste it in the final broth.
- A slow cooker on low works beautifully for the long simmer and means you can safely leave it overnight without worrying about the stove.