Beef Bone Broth (Printable)
Slow-simmered beef bone broth with roasted marrow bones, vegetables and aromatics for rich, gelatinous, savory stock.
# 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 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 roughly chopped carrots, celery, quartered onion, smashed garlic cloves, bay leaves, fresh parsley, and whole black 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 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 broth through a fine-mesh sieve or cheesecloth into a clean container. Discard all solids. Season the finished broth with salt to taste.
07 - Allow the broth to cool to room temperature. Refrigerate until the fat solidifies on the surface, then skim off the fat layer if desired. Store in the refrigerator for up to 5 days or freeze for up to 3 months.
# Expert Tips:
01 -
- The collagen rich broth settles into a wobbly gelatin in the fridge, which is the sign you did it right and that your joints and gut will thank you.
- It costs a fraction of what boutique broth shops charge and tastes exponentially better because you control every single ingredient.
02 -
- Skipping the skimming step results in a cloudy, off tasting broth that no amount of straining can fully fix.
- Starting with cold water rather than hot pulls significantly more collagen and flavor from the bones as the temperature rises gradually.
03 -
- The broth is done when it gels firmly in the fridge, and if it does not gel, try reducing it further or using more joint bones next time.
- A slow cooker on low is the easiest way to maintain the barely there simmer for 12 hours without worrying about the stove.