Beef Bone Broth (Print version)
Slow-simmered beef bones with vegetables and vinegar for a rich, gelatinous, nutrient-dense broth.
# What goes in:
→ 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)
# Cooking steps:
01 - Arrange beef bones in a large stockpot or slow cooker. For deeper flavor, roast bones at 400°F for 30 minutes beforehand.
02 - Add carrots, celery, onion, garlic, bay leaves, parsley, and peppercorns to the pot with the bones.
03 - Pour in apple cider vinegar and cold water, ensuring all bones and vegetables are fully submerged.
04 - Bring to a gentle simmer over medium heat. Skim off any foam or impurities that rise to the surface during the first hour.
05 - Reduce heat to low and simmer uncovered or partially covered for at least 12 hours. Add water occasionally to keep bones submerged.
06 - Strain the broth through a fine-mesh sieve or cheesecloth. Discard all solids and season with salt to taste.
07 - Let cool completely, then refrigerate to allow fat to solidify on the surface. Skim off fat if desired. Store in the refrigerator for up to 5 days or freeze for up to 3 months.
# Tips from flavorandfeast:
01 -
- The gelatin from long simmered bones gives you a silky, lip sticking richness that no store bought version can match.
- It freezes beautifully, so one batch can fuel weeks of soups, risottos, and quick weekday sipping.
02 -
- If your broth does not gel when refrigerated, you likely needed more joint bones or a longer simmer next time.
- Roasting the bones is technically optional but skipping it means sacrificing a depth of flavor that transforms the entire batch.
03 -
- The single biggest improvement you can make is roasting the bones until they are deeply caramelized, not just lightly colored.
- A splash of apple cider vinegar may seem insignificant but it is the reason your broth becomes mineral rich and nutrient dense.