Making beef bone broth is a simple Sunday project using this recipe. For usage within six months, freeze the broth. In order to skim off any hard fat that forms or freezes on top, you can chill the mixture before freezing it, if preferred.
| Prep Time: | 10 mins |
| Cook Time: | 12 hrs 30 mins |
| Additional Time: | 30 mins |
| Total Time: | 13 hrs 10 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 3 ½ pounds beef bones, such as oxtail, short rib, knuckle, and shank
- 2 stalks celery, cut into 2-inch pieces
- 1 large onion, cut into 8 pieces
- 1 medium leek – roots trimmed off, cleaned, and cut into 2-inch pieces
- 1 whole head garlic, halved crosswise
- 12 cups water, or as needed
- 2 bay leaves, or more to taste
- 1 tablespoon white vinegar
- 1 teaspoon salt
- 1 teaspoon ground black pepper
Instructions
- Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
- Place beef bones on the prepared baking sheet.
- Roast bones in the preheated oven for 40 minutes, turning over at the halfway point.
- Carefully place bones into a large stockpot and pour in any juices that have collected on the baking sheet. Add celery, onion, leek, and garlic to the stockpot, and add just enough water to completely cover the bones. Stir in bay leaves, vinegar, salt, and pepper.
- Bring broth to a boil over medium-high heat. Reduce heat to a very low simmer and cover, venting the lid a bit. Simmer for 12 hours, occasionally skimming off any foam and “gunk” that rises to the top. Add additional water whenever bones and vegetables are no longer covered.
- Remove the pot from the heat and cool broth to room temperature. Strain broth with a fine-mesh strainer into a clean pot. Discard bones and vegetables.
- Use a mix of bones, such as oxtail or short ribs, because these are marrow bones or bones that may have some meat on them.
Reviews
I found it to be a very easy to follow recipe. I was left with one question. Is the bone marrow supposed to dissolve into the Broth. Mine stayed mostly in the bone. I used a slow cooker (Ninja) on high heat and placed the vegies, bay leaves and, water into the pot right after baking the bones.
1st time I ever made broth. Easy and so good. Had box of broth. Wife and I tried both and agreed that what I made was better. Will make again.
Fantastic! So much better than the canned or boxed broth. Really enriches the flavor of my soups