Beef Bone Broth (Printable)
Slow-simmered beef bone broth with vegetables and aromatics for deep flavor, gelatinous texture, and versatile use.
# 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 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 deeper flavor, roast bones beforehand at 400°F for 30 minutes until well browned.
02 - Add the roughly chopped carrots, celery, quartered onion, smashed garlic, bay leaves, parsley sprigs, and whole 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 simmer uncovered or partially covered for at least 12 hours. Check periodically and add water as needed to keep the bones submerged throughout the cooking process.
06 - Strain the finished broth through a fine-mesh sieve or cheesecloth into a clean 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 and can be easily skimmed off if desired. Store refrigerated for up to 5 days or freeze for up to 3 months.
# Expert Advice:
01 -
- The gelatin that sets up in the fridge isproof you extracted every bit of goodness from those bones.
- It costs a fraction of what quality store bought broth runs and tastes immeasurably better.
02 -
- Skipping the skimming step leads to a cloudy, off tasting broth that no amount of straining can fix later.
- The apple cider vinegar is not optional because it is what pulls the collagen and minerals from the bones into the liquid.
03 -
- The broth that simmers for 16 hours tastes noticeably richer than one pulled at 12, so let it go longer if your schedule allows.
- A splash of this broth at the end of a pan sauce adds body and savory depth that butter alone cannot achieve.