Beef Bone Broth (Print Version)
Deep, slow-simmered beef broth rich in gelatin and flavor, ideal as a warm cup or base for soups and sauces.
# What You Need:
→ Meats & Bones
01 - 2.5 lbs beef bones (marrow, knuckle, and/or oxtail)
→ 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 - For a deeper, richer flavor, roast the beef bones at 400°F for 30 minutes before simmering. This step is optional but highly recommended for developing color and complexity.
02 - Place the beef bones in a large stockpot or slow cooker. Add the roughly chopped carrots, celery, quartered onion, smashed garlic, bay leaves, fresh parsley, and whole peppercorns.
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 the heat to low and simmer uncovered or partially covered for at least 12 hours. Check periodically and add water as needed to keep the bones submerged. The longer the simmer, the richer and more gelatinous the final broth will be.
06 - Carefully strain the broth through a fine-mesh sieve or cheesecloth into a large container. Discard all solids and 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 and can be easily skimmed off if desired. Store in the refrigerator for up to 5 days or freeze for up to 3 months.
# Expert Tips:
01 -
- The gelatin from long simmered bones gives you a broth that actually sets in the fridge, which means you did it right.
- It costs a fraction of what store bought broth costs and tastes immeasurably better.
- You can sip it warm on a cold morning or use it to elevate every soup and sauce you make for weeks.
02 -
- If your broth does not gel in the fridge, you either simmered too aggressively or did not cook it long enough to extract the collagen.
- Roasting the bones is the single biggest upgrade you can make to both flavor and color.
- Never salt at the beginning because the liquid reduces significantly over 12 hours and you will end up with something far too salty.
03 -
- A splash of apple cider vinegar is not optional if you want maximum mineral extraction from the bones, so never skip it.
- The broth will taste bland straight out of the pot, but trust the process and season after straining, because the flavor transforms once salted and reduced.