Beef Bone Broth (Print View)
Rich, slow-simmered beef bone broth infused with vegetables and aromatics — nourishing on its own or as a savory base.
# 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)
# How to Make It:
01 - For deeper flavor and richer color, roast the beef bones at 400°F for 30 minutes before simmering. This step is optional but highly recommended.
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 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 bones submerged. The longer the simmer, the richer and more gelatinous the broth becomes.
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 it off if desired. Store refrigerated 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 jiggles when cold, which is how you know it is packed with collagen and goodness.
- It costs a fraction of what you would pay at the store, and the depth of flavor is incomparable.
02 -
- I once forgot the vinegar and the broth turned out thin and weak, so never skip it because that small amount of acid is what pulls the collagen and minerals from the bones.
- Do not let the broth reach a hard rolling boil, because aggressive boiling makes it cloudy and can emulsify the fat into the liquid in an unappealing way.
03 -
- Ask your butcher for a mixed bag of bones rather than buying one type, because variety gives you the richest balance of flavor and body.
- Save vegetable scraps like onion peels, carrot ends, and celery leaves in a bag in the freezer, then toss them in alongside the fresh vegetables for zero waste flavor.