Ingredients
- 5-6 lbs Beef bones (a mix of marrow, knuckle, and meaty bones like short ribs or oxtail)
- 2 large Carrots, roughly chopped
- 2 medium Onions, quartered
- 1 head of Garlic, halved crosswise
- 4 stalks Celery, roughly chopped
- 2 Bay leaves
- 1 tbsp Black peppercorns
- 2 tbsp Apple cider vinegar
Blanch the Bones to Remove Impurities
Place the beef bones in a large stockpot and cover them with cold water. Bring the water to a boil over high heat and let it simmer for ~15-20 minutes. You’ll see a layer of scum form on the surface.
Drain the bones in a colander and rinse them thoroughly with cold water.
This step is critical for a clear broth; it removes blood and other impurities that can make the final product cloudy.
Roast the Bones and Vegetables for Deep Flavor
Preheat your oven to 450°F. Spread the blanched bones, carrots, onions, garlic, and celery in a single layer on a large roasting pan.
Roast for ~30 minutes, then toss everything and continue to roast for another ~15-20 minutes.
You’re looking for a deep, brown color on the bones and some caramelization on the vegetables. This roasting step is what gives the broth its rich, savory flavor.
Simmer the Broth for at least 8 Hours
Transfer the roasted bones and vegetables to a clean, large stockpot. Use a spatula to scrape any browned bits from the bottom of the roasting pan and add them to the pot – this is concentrated flavor.
Add the bay leaves, peppercorns, and apple cider vinegar to the pot. Cover everything with about 12-16 cups of cold water, ensuring the bones are fully submerged.
Bring the pot to a low boil, then immediately reduce the heat to maintain a gentle simmer. Let it simmer, partially covered, for at least 8 hours and up to 12. Skim any foam that rises to the surface.
Strain and Cool the Broth
Carefully strain the broth through a fine-mesh sieve into another large pot or heatproof container. For an even clearer broth, you can strain it a second time through a cheesecloth.
Let the broth cool to room temperature before transferring it to the refrigerator. Once chilled, a layer of fat will solidify on top. You can scrape this off and discard it, or save it for cooking. The broth underneath should be gelatinous.
Homemade Beef Bone Broth
Ingredients
- 5-6 lbs Beef bones a mix of marrow, knuckle, and meaty bones like short ribs or oxtail
- 2 large Carrots roughly chopped
- 2 medium Onions quartered
- 1 head Garlic halved crosswise
- 4 stalks Celery roughly chopped
- 2 Bay leaves
- 1 tbsp Black peppercorns
- 2 tbsp Apple cider vinegar
Instructions
- Place beef bones in stockpot, cover with cold water, bring to boil and simmer 15-20 minutes.
- Drain bones and rinse with cold water.
- Preheat oven to 450°F.
- Spread blanched bones and vegetables on roasting pan, roast 30 minutes, toss, then roast additional 15-20 minutes until browned.
- Transfer roasted bones, vegetables, and pan drippings to large stockpot.
- Add bay leaves, peppercorns, and apple cider vinegar. Cover with 12-16 cups cold water.
- Bring to low boil, reduce heat to gentle simmer. Cook partially covered for 8 hours, skimming foam occasionally.
- Strain through fine-mesh sieve into clean pot.
- Cool to room temperature, then refrigerate.
- Remove solidified fat layer once chilled.
