Homemade Beef Bone Broth
This is a guide to making a rich, gelatinous beef bone broth. The process involves blanching and roasting the bones before a long simmer with vegetables and aromatics. This method produces a clear, flavorful 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.
Notes
For clearer broth, strain second time through cheesecloth. Finished broth should be gelatinous when cold.