Beef Bone Broth (Printable Version)
Slow-simmered beef bone broth with vegetables and aromatics for a rich, nourishing base or warming drink.
# What You 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)
# How-To Steps:
01 - Place the beef bones in a large stockpot or slow cooker. For enhanced depth of flavor, roast the bones at 400°F for 30 minutes beforehand.
02 - Add the carrots, celery, onion, garlic, bay leaves, parsley, and peppercorns to the pot with the bones.
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, skim off any foam or impurities that rise to the surface using a skimmer or ladle.
05 - Reduce heat to low and simmer uncovered or partially covered for at least 12 hours. Occasionally add water as needed to keep the bones submerged throughout the cooking process.
06 - Strain the broth through a fine-mesh sieve or cheesecloth, discarding all solids. Season with salt to taste.
07 - Allow the broth to cool, then refrigerate so the fat solidifies on the surface. Skim off the fat if desired. Store refrigerated for up to 5 days or freeze for up to 3 months.
# Helpful Tips:
01 -
- The broth sets into a wobbly gelatin in the fridge, which is the sign you extracted every bit of goodness from those bones.
- It costs a fraction of what you would pay at a health food store, and honestly tastes leagues better.
02 -
- If your broth does not gel in the fridge, you either used too much water relative to bones or did not simmer long enough, and next time adjust one of those two variables.
- That layer of fat on top is actually protection, not waste, and many cooks leave it on until they are ready to use the broth for extra richness.
03 -
- Roast the bones with a drizzle of tomato paste smeared over them for a deeper, more complex flavor that tastes like it came from a professional kitchen.
- Save vegetable scraps like onion ends, carrot peels, and celery leaves in a freezer bag throughout the week and dump them straight in with the bones for zero waste broth.