Beef Bone Broth (Printer-friendly)

Slow-simmered beef bones and vegetables yield a rich, gelatinous broth for sipping or as a flavorful stock base.

# 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 Make It:

01 - Place the beef bones in a large stockpot or slow cooker. For deeper flavor and richer color, roast the bones beforehand at 400°F for 30 minutes.
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 the bones and vegetables are completely submerged.
04 - Bring the mixture 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 - Lower the heat 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 the finished broth with salt to taste.
07 - Allow the broth to cool completely. Refrigerate to let the fat solidify on the surface, then skim 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 silky, collagen rich broth that feels like a warm hug in a mug on cold mornings.
  • Once you master this, every soup, stew, and risotto you make will taste noticeably deeper and more complex.
  • It freezes beautifully, so one batch can feed your cooking for weeks.
02 -
  • Do not rush the simmer time, because anything under 10 hours will leave you with a thin, watery broth that lacks body and gelatin.
  • That wobbly, jelly like texture when the broth chills is exactly what you want, as it means the collagen extracted properly.
03 -
  • Never let the broth reach a full rolling boil, as aggressive boiling makes it cloudy and bitter.
  • If your broth does not gel in the fridge, try adding more joint bones or a few chicken feet next time for extra collagen.

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