Nourishing Beef Bone Broth
A deeply flavorful, nutrient-dense liquid gold that serves as the perfect base for soups, stews, or a comforting mug on its own.
Ingredients
- •4 pounds (1.8kg) beef marrow and knuckle bones
- •2 large carrots, roughly chopped
- •2 stalks celery, roughly chopped
- •1 large yellow onion, quartered
- •1 head garlic, halved crosswise
- •2 tablespoons apple cider vinegar
- •2 bay leaves
- •1 teaspoon whole black peppercorns
- •1 bunch fresh parsley
- •4 quarts cold filtered water
Instructions
- 1
Preheat your oven to 400°F (200°C). Place the beef bones on a large roasting pan and roast for 45 minutes until deeply browned to enhance the flavor.
- 2
Transfer the roasted bones to a large stockpot or slow cooker, including any browned bits from the pan.
- 3
Add the carrots, celery, onion, garlic, bay leaves, and peppercorns to the pot.
- 4
Pour the cold water over the ingredients and add the apple cider vinegar, which helps extract minerals from the bones.
- 5
Bring the mixture to a gentle boil, then immediately reduce the heat to the lowest setting to maintain a very slow simmer.
- 6
Simmer uncovered for at least 12 to 24 hours, occasionally skimming off any foam or impurities that rise to the surface.
- 7
Add the fresh parsley during the last 30 minutes of cooking for a bright finish.
- 8
Strain the broth through a fine-mesh sieve into a large heat-proof container, discarding the solids.
- 9
Allow the broth to cool completely before refrigerating, then skim off the layer of solidified fat that forms on top.
💡 Chef tips
- Roasting the bones is the secret to a rich, dark color and deep, savory umami flavor.
- You can store the cooled broth in the refrigerator for up to 5 days or freeze it in portions for up to 3 months.
- If you prefer a lighter broth, you can use chicken bones instead of beef, reducing the roasting time to 30 minutes.
✅ How it should turn out
The finished broth should be clear with a deep amber hue, possessing a silky mouthfeel and a rich, savory aroma that tastes intensely of roasted beef.