I love this recipe because making beef bone broth feels like an awesome blend of alchemy and tradition, turning simple ingredients into liquid gold that boosts my energy and nourishes my whole body. Plus, letting it simmer all day fills my home with a cozy, comforting aroma that makes me feel totally adulting and connected to age-old culinary wisdom.
I enjoy crafting a robust and wholesome beef bone broth that is full of foundational nutrients and deep flavors. I take 4 pounds of beef bones and combine them with large chunks of carrots, celery, and quartered onion to form an aromatic base.
I then bring this base to a gentle simmer, coaxing it along with apple cider vinegar, black peppercorns, and bay leaves to a broth that practically quivers with vitality.
Ingredients
Beef bones:
Collagen and minerals are abundant in broth; their presence greatly adds to both the flavor and the health benefits that broth imparts.
Carrots:
Add natural sweetness and nutrients like beta-carotene, which are essential for healthy eyes.
Celery:
Delivers an earthy taste and is a good source of antioxidants and fiber.
Apple cider vinegar:
Assists in pulling minerals from bones, contributing a mild tang.
Black peppercorns:
Bestow the nuances of warmth and facilitate digestion, elevating the flavor complexity to an entirely different stratosphere.
Ingredient Quantities
- 4 pounds beef bones (such as marrow bones, oxtail, short ribs, knuckles)
- 2 medium carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 1 medium onion, quartered
- 2 tablespoons apple cider vinegar
- 1 teaspoon black peppercorns
- 2-3 bay leaves
- Salt to taste
- Water, enough to cover the ingredients
- Optional: fresh herbs such as thyme or parsley stalks
Instructions
1. Your oven should be set to 400°F (200°C) in advance. The beef bones should be placed on a baking sheet in a single layer. They should then be roasted in the oven for 30-40 minutes, during which they must be turned once, until they achieve a state of deep browning.
2. Move the roasted bones to a large stockpot or slow cooker. To the pot, add the carrots, celery stalks, and quartered onion; these should be in big, rustic pieces. The stockpot is where they will mingle with the bones and form a broth.
3. Add enough water to the pot so that it’s at least a couple of inches over the top of the bones and vegetables, which will usually amount to about 12 to 16 cups.
4. Pour the apple cider vinegar into the pot. Allow the mixture to rest for 30 minutes so the vinegar can assist in pulling the minerals from the bones.
5. In the pot, add black peppercorns and bay leaves. If using fresh herbs such as thyme or parsley stalks, add them now.
6. Take the mixture to a comfortable boil over medium-high heat. After it reaches a rolling boil, you will reduce it to a low simmer. Cover the pot partially, and allow the broth to carry on for a long and luxurious 12 to 24 hours. If you choose to let it go for the full 24, it will taste twice as good as if you’d let it go for only half that time.
7. During the process of cooking, any foam or excess fat that rises to the surface should be skimmed with a spoon to ensure the broth remains clear.
8. When the broth has cooked to your liking, take it off the heat and allow it to cool a bit.
9. Pour the broth into a bowl or another large pot through a fine-mesh sieve or cheesecloth. Discard the solids.
10. Add salt to the broth so that it tastes like broth. Pack it in glass jars or airtight containers and store it in the fridge for up to 5 days or in the freezer for up to 3 months.
Equipment Needed
1. Oven
2. Baking sheet
3. Large stockpot or slow cooker
4. Wooden spoon
5. Measuring cups
6. Measuring spoons
7. Fine-mesh sieve or cheesecloth
8. Large bowl or another pot
9. Spoon for skimming
10. Glass jars or airtight containers
FAQ
- Q: Can I use any mix of beef bones?Yes, a mix of marrow bones, oxtail, short ribs, or knuckle bones can be used for a richer flavor profile.
- Q: How long should I simmer the broth?
A: Simmer the broth for at least 12 hours, but ideally 24-48 hours, for the best flavor and nutrient extraction. - Q: Do I need to roast the bones first?A: To enhance the flavor, you might consider roasting the bones. This involves placing them in an oven preheated to 400°F for approximately 30 minutes. But it is not a required step.
- Q: Can I use a slow cooker for this recipe?Yes, an even cooker is ideal for maintaining a low, consistent temperature over a long cooking time.
- Q: Is the apple cider vinegar necessary?Yes, apple cider vinegar helps break down the collagen and extract minerals from the bones, thereby enhancing the nutritional value of the broth.
- Q: How do I store the bone broth?A: Store the cooled broth in airtight containers in the refrigerator for up to 5 days. For longer storage, freeze the broth in containers safe for freezer storage, and use within 6 months.
Substitutions and Variations
Beef bones: Chicken or pork bones can be substituted for beef bones, providing a different flavor profile for the bone broth.
Carrots: Parsnips or sweet potatoes make great substitutes for a broth that is slightly sweeter.
Celery can be substituted with leeks for a more delicate flavor; fennel can be used as a complement but will lend a hint of anise.
Apple cider vinegar: If you don’t have apple cider vinegar, you can use lemon juice or white wine vinegar.
Bay leaves: Use dried thyme or rosemary instead for a different kind of herb.
Pro Tips
1. Pre-Roast the Vegetables: For an extra depth of flavor, consider roasting the carrots, celery, and onion alongside the bones. This step will caramelize the sugars in the vegetables, enhancing the richness of the broth.
2. Use Cold Water Start: Begin with cold water when covering the bones and vegetables. This slow heating process helps to draw out more gelatin and nutrients from the bones, resulting in a richer and more flavorful broth.
3. Acidity Boost with Vinegar Adjustment: Consider experimenting with the vinegar amount. Some people prefer more tang to their broth. Adding the vinegar earlier can also aid in breaking down the cartilage, making a gelatin-rich broth.
4. Regular Skimming: For a clearer and cleaner broth, regularly skim off the impurities that rise to the surface during simmering. This not only improves the appearance but also the taste by removing bitterness.
5. Gelatin Test: After refrigeration, your broth should have a jelly-like consistency due to the gelatin. If it doesn’t, try using more knuckle bones or lower the simmering temperature next time to ensure you’re extracting as much gelatin as possible.
Beef Bone Broth Recipe
My favorite Beef Bone Broth Recipe
Equipment Needed:
1. Oven
2. Baking sheet
3. Large stockpot or slow cooker
4. Wooden spoon
5. Measuring cups
6. Measuring spoons
7. Fine-mesh sieve or cheesecloth
8. Large bowl or another pot
9. Spoon for skimming
10. Glass jars or airtight containers
Ingredients:
- 4 pounds beef bones (such as marrow bones, oxtail, short ribs, knuckles)
- 2 medium carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 1 medium onion, quartered
- 2 tablespoons apple cider vinegar
- 1 teaspoon black peppercorns
- 2-3 bay leaves
- Salt to taste
- Water, enough to cover the ingredients
- Optional: fresh herbs such as thyme or parsley stalks
Instructions:
1. Your oven should be set to 400°F (200°C) in advance. The beef bones should be placed on a baking sheet in a single layer. They should then be roasted in the oven for 30-40 minutes, during which they must be turned once, until they achieve a state of deep browning.
2. Move the roasted bones to a large stockpot or slow cooker. To the pot, add the carrots, celery stalks, and quartered onion; these should be in big, rustic pieces. The stockpot is where they will mingle with the bones and form a broth.
3. Add enough water to the pot so that it’s at least a couple of inches over the top of the bones and vegetables, which will usually amount to about 12 to 16 cups.
4. Pour the apple cider vinegar into the pot. Allow the mixture to rest for 30 minutes so the vinegar can assist in pulling the minerals from the bones.
5. In the pot, add black peppercorns and bay leaves. If using fresh herbs such as thyme or parsley stalks, add them now.
6. Take the mixture to a comfortable boil over medium-high heat. After it reaches a rolling boil, you will reduce it to a low simmer. Cover the pot partially, and allow the broth to carry on for a long and luxurious 12 to 24 hours. If you choose to let it go for the full 24, it will taste twice as good as if you’d let it go for only half that time.
7. During the process of cooking, any foam or excess fat that rises to the surface should be skimmed with a spoon to ensure the broth remains clear.
8. When the broth has cooked to your liking, take it off the heat and allow it to cool a bit.
9. Pour the broth into a bowl or another large pot through a fine-mesh sieve or cheesecloth. Discard the solids.
10. Add salt to the broth so that it tastes like broth. Pack it in glass jars or airtight containers and store it in the fridge for up to 5 days or in the freezer for up to 3 months.
