Nourishing Homemade Bone Broth
Warm your soul and enrich your cooking with this deeply savory, slow-simmered homemade bone broth.
Ingredients
- •4 pounds mixed beef and veal bones (knuckles, marrow bones, and neck bones)
- •2 tablespoons apple cider vinegar
- •2 medium yellow onions, quartered
- •3 large carrots, cut into large chunks
- •3 stalks celery, cut into large chunks
- •4 cloves garlic, smashed
- •2 sprigs fresh rosemary
- •4 sprigs fresh thyme
- •1 bunch fresh parsley
- •2 bay leaves
- •1 teaspoon whole black peppercorns
- •2 teaspoons kosher salt
- •12 cups filtered water
Instructions
- 1
Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius).
- 2
Arrange the bones in a large roasting pan and roast for 40 minutes, turning halfway through, until deeply browned and caramelized.
- 3
Transfer the roasted bones to a large stockpot or a 6-quart slow cooker.
- 4
Pour the apple cider vinegar and filtered water over the bones, letting it sit for 15 minutes to help draw out the minerals.
- 5
Add the onions, carrots, celery, garlic, rosemary, thyme, parsley, bay leaves, black peppercorns, and kosher salt to the pot.
- 6
Bring the mixture to a gentle boil over medium-high heat, then immediately reduce the heat to the lowest setting to maintain a bare simmer.
- 7
Cover the pot partially and simmer for 12 to 24 hours, occasionally skimming any foam that rises to the surface.
- 8
Remove the pot from the heat and carefully strain the broth through a fine-mesh sieve into a large, heat-safe bowl, discarding the solids.
- 9
Allow the broth to cool to room temperature, then refrigerate for at least 4 hours so the fat solidifies on top.
- 10
Scrape off and discard the hardened layer of fat before using or storing the clear, nutrient-rich broth.
💡 Chef tips
- Roasting the bones beforehand is the secret to achieving a rich, golden color and a deeply savory flavor profile.
- Store the cooled broth in airtight containers in the refrigerator for up to 5 days, or freeze it for up to 6 months.
- You can substitute chicken or turkey bones using the exact same method and proportions.
✅ How it should turn out
The finished bone broth should be deeply golden and translucent when warm, rich with gelatinous body, and carry a savory, aromatic aroma with a clean, comforting flavor.