Beef Bone Broth
A rich and nutritious homemade beef bone broth, perfect for soups, stews, or sipping on its own. Made by slow-simmering marrow bones, knuckle bones, and vegetables for maximum flavor and health benefits.
Equipment
- Large Stockpot or Slow Cooker
- Baking Sheet
- Strainer
- Ladle
- Glass Storage Jars
Ingredients
Beef Bones
- 3 lbs beef marrow bones (or a mix of knuckle, neck, and shank bones)
- 2 tbsp apple cider vinegar helps extract minerals
Vegetables and Aromatics
- 2 large carrots chopped
- 2 stalks celery chopped
- 1 large onion quartered
- 4 cloves garlic smashed
- 2 tsp salt adjust to taste
- 1 tsp black peppercorns
- 2 leaves bay leaves
- 10 cups water or enough to cover bones
Instructions
- Preheat oven to 400°F (200°C). Place the beef bones on a baking sheet and roast for 30 minutes, turning once halfway through. This enhances the flavor of the broth.
- Transfer roasted bones to a large stockpot or slow cooker. Add apple cider vinegar and let sit for 20 minutes to help extract minerals.
- Add carrots, celery, onion, garlic, salt, peppercorns, bay leaves, and enough water to fully cover the bones.
- Bring to a gentle simmer over medium heat. Reduce heat to low and simmer uncovered for at least 12–24 hours. Skim off any foam that rises to the surface.
- After cooking, strain the broth through a fine-mesh strainer or cheesecloth into glass jars.
- Let broth cool, then refrigerate. A layer of fat will form on top—skim this off if desired before using.
Notes
Use broth in soups, stews, or sip warm with herbs for a nourishing drink. Store in the fridge for up to 5 days or freeze for up to 6 months.