Beef Bone Broth Recipe

Beef bones: These are the main ingredient and provide the rich flavor and nutrients, especially if they have marrow inside.

Carrots: Add a natural sweetness and depth to the broth.

Celery stalks: Give a fresh, slightly peppery taste that balances the broth.

Onion: Adds a savory base flavor when quartered and cooked.

Garlic cloves: Smashed to release their aroma and flavor into the broth.

Apple cider vinegar: Helps extract minerals and nutrients from the bones during cooking.

Salt: Enhances all the flavors in the broth.

Pepper: Adds a little bit of spice and warmth.

Water: The liquid base that cooks everything slowly to create the broth.

One of the most important steps in making your beef bone broth is roasting the bones before you start simmering them. Roasting helps bring out a deep, rich flavor that makes the broth taste amazing. Here’s how to do it right:

1. Preheat your oven to 400°F (200°C).
2. Spread the beef bones out on a baking sheet in a single layer. Don’t crowd them, or they won’t brown properly.
3. Roast the bones for about 30 minutes. You’ll want to check halfway through and turn them so they get browned all over.

Roasting the bones gives your broth a nice, toasty flavor that you just can’t get from simmering raw bones. It also helps the broth look more golden and appetizing. Plus, those browned bits stuck to the pan add even more taste when you add the vegetables and water later.

When I first tried this recipe, I skipped roasting because I thought it would take too long. But the broth ended up tasting kind of flat. After I started roasting the bones, I noticed such a big difference—it’s totally worth the extra step! If you’re short on time, you can roast the bones while you’re chopping the carrots, celery, and onion. That way, you’re making the most of your time in the kitchen without rushing.

So, don’t skip roasting! It’s a simple trick that makes your beef bone broth taste richer and more comforting. Plus, your kitchen will smell incredible while the bones roast away.

• beef bones - Substitute with chicken bones: Chicken bones, especially those with marrow, can provide a rich flavor and gelatin similar to beef bones.

• beef bones - Substitute with pork bones: Pork bones can also offer a deep, savory flavor and are often used in broths for their richness.

• carrots - Substitute with parsnips: Parsnips have a similar sweetness and texture to carrots, making them a good alternative in broths.

• celery stalks - Substitute with fennel stalks: Fennel provides a subtle anise flavor and similar texture, adding depth to the broth.

• onion - Substitute with leeks: Leeks offer a milder onion flavor and can add a delicate sweetness to the broth.

• garlic - Substitute with shallots: Shallots provide a mild garlic-onion flavor, adding complexity to the broth.

• apple cider vinegar - Substitute with white wine vinegar: White wine vinegar has a similar acidity level and can help extract nutrients from the bones.

• salt - Substitute with soy sauce: Soy sauce can add saltiness along with umami, enhancing the broth's depth of flavor.

• pepper - Substitute with white pepper: White pepper offers a similar heat but with a slightly different flavor profile, maintaining the broth's spiciness.

• water - Substitute with vegetable broth: Vegetable broth can add additional flavor and nutrients, enriching the overall taste of the bone broth.

• Once your beef bone broth has cooled to room temperature, transfer it into airtight containers or jars. Make sure to leave about an inch of space at the top to allow for expansion if you plan to freeze it.

• If you're storing the broth in the refrigerator, it will keep well for up to 5 days. Ensure the containers are sealed tightly to maintain freshness and prevent any fridge odors from seeping in.

• For longer storage, freezing is your best bet. Pour the broth into freezer-safe bags or containers. If using bags, lay them flat in the freezer for efficient space-saving and quicker thawing later.

• Consider portioning the broth into smaller amounts, such as 1-cup or 2-cup portions, before freezing. This way, you can easily thaw just what you need for a recipe without defrosting the entire batch.

• Label each container or bag with the date of freezing and the portion size. This will help you keep track of how long it's been stored and ensure you use the oldest broth first.

• When you're ready to use the frozen broth, thaw it in the refrigerator overnight or use the defrost setting on your microwave. You can also place the sealed bag in a bowl of cold water to speed up the process.

• Once thawed, bring the broth to a gentle simmer on the stove before using it in your favorite soups, stews, or sauces. This ensures it's heated through and ready to enhance your culinary creations.

• Gently warm the beef bone broth on the stovetop over medium heat. Pour the broth into a saucepan and stir occasionally to ensure even heating. This method preserves the rich flavors and nutrients, making it perfect for sipping or using as a base for other dishes.

• Use a microwave for a quick reheat. Pour the broth into a microwave-safe bowl, cover it with a microwave-safe lid or plate, and heat on high for 1-2 minutes. Stir halfway through to distribute the heat evenly. This is ideal for a speedy lunch or dinner addition.

• For a slow and steady approach, reheat the broth in a slow cooker. Set it on low and let it warm gradually over a couple of hours. This method is great if you're planning to use the broth later in the day and want it ready without fuss.

• If you're incorporating the broth into a soup or stew, add it directly to your pot of ingredients and let it heat as the dish cooks. This infuses the broth's deep flavors into your meal, enhancing the overall taste.

• For a touch of elegance, reheat the broth using a double boiler. Place the broth in a heatproof bowl over a pot of simmering water. This gentle method prevents scorching and maintains the broth's delicate nuances, perfect for a refined dining experience.

• Oven: Used to roast the beef bones at a high temperature, enhancing their flavor and color.

• Baking sheet: A flat surface to hold the beef bones while they roast in the oven.

• Large stockpot: A deep pot to accommodate the bones, vegetables, and water for simmering the broth.

• Fine-mesh strainer: Utilized to separate the liquid broth from the solid ingredients, ensuring a clear broth.

• Large bowl: Used to collect the strained broth after removing the solids.

• Refrigerator: Essential for cooling the broth, allowing the fat to solidify for easy removal.

• Knife: Needed for chopping the carrots, celery, and onion, as well as smashing the garlic.

• Cutting board: Provides a stable surface for chopping the vegetables and preparing the garlic.

• Spoon or ladle: Used to skim off any foam or fat that rises to the top during the simmering process.

Roast in advance: Roast the beef bones ahead of time and store them in the fridge. This way, you can start the broth immediately when you're ready.

Use a slow cooker: Set up your ingredients in a slow cooker overnight. This saves active cooking time and ensures a rich flavor.

Batch prep vegetables: Chop carrots, celery, and onion in bulk and freeze them. This reduces prep time for future recipes.

Skim efficiently: Use a fine-mesh skimmer to quickly remove foam and fat, keeping the broth clear without constant attention.