Beef Bone Broth

Beef Bone Broth

Slow-simmered marrow bones yield a rich, gelatinous broth deep in flavor.

Total 14 hr 30 min Makes 16 oz Calories 85/serving

Dietary

Keto, Wheat free, Dairy free, Nut free

Allergens

Red meat

Beef bones are roasted first to deepen flavor, then simmered for many hours with aromatics and a splash of vinegar to draw out collagen and minerals. The result is a silky, gelatin-rich broth that sets up jiggly when chilled, ideal for sipping, soups, or sauces. A long, mostly unattended simmer builds a deeply savory base with minimal hands-on work.

Ingredients

  • 3 pounds beef marrow bones and knuckle bones
  • 1 pound beef oxtail or short ribs
  • 2 tablespoons olive oil
  • 2 yellow onions, quartered, skins on
  • 3 carrots, roughly chopped
  • 3 stalks celery, roughly chopped
  • 1 head garlic, halved crosswise
  • 2 tablespoons tomato paste
  • 2 tablespoons apple cider vinegar
  • 2 bay leaves
  • 1 tablespoon black peppercorns
  • 1 small bunch fresh parsley stems
  • 1 tablespoon kosher salt
  • 20 cups water, or enough to cover bones

Method

  1. Preheat the oven to 450°F. Arrange the marrow bones and oxtail on a 9x13-inch roasting pan and drizzle with olive oil.

  2. Roast the bones until deeply browned, about 30 minutes, turning once halfway through.

  3. Transfer the roasted bones to a 12-quart stock pot, scraping in any browned bits from the pan with a splash of water.

  4. Add the onions, carrots, celery, garlic, tomato paste, and apple cider vinegar to the pot with the bones.

  5. Pour in the water until the bones and vegetables are fully submerged, leaving a few inches of headspace below the rim.

  6. Bring to a boil over high heat, then skim off and discard any foam and impurities that rise to the surface.

  7. Reduce the heat to low so the broth barely simmers, then add the bay leaves, peppercorns, and parsley stems.

  8. Partially cover the pot and simmer gently, topping off with water as needed to keep the bones submerged, for 12 to 14 hours.

  9. Stir in the salt during the final 30 minutes of simmering.

  10. Remove the pot from the heat and strain the broth through a fine-mesh sieve into a large heatproof container, discarding the solids.

  11. Let the broth cool to room temperature, then refrigerate uncovered until chilled.

  12. Skim the solidified fat from the surface, then transfer the broth to jars or containers and refrigerate up to 5 days or freeze up to 6 months.

Rate this recipe

★ 4.1 (1)

Beef Bone Broth

Beef bones are roasted first to deepen flavor, then simmered for many hours with aromatics and a splash of vinegar to draw out collagen and minerals. The result is a silky, gelatin-rich broth that sets up jiggly when chilled, ideal for sipping, soups, or sauces. A long, mostly unattended simmer builds a deeply savory base with minimal hands-on work.

14 hr 30 min 16 oz 85 cal

Ingredients

  • 3 pounds beef marrow bones and knuckle bones
  • 1 pound beef oxtail or short ribs
  • 2 tablespoons olive oil
  • 2 yellow onions, quartered, skins on
  • 3 carrots, roughly chopped
  • 3 stalks celery, roughly chopped
  • 1 head garlic, halved crosswise
  • 2 tablespoons tomato paste
  • 2 tablespoons apple cider vinegar
  • 2 bay leaves
  • 1 tablespoon black peppercorns
  • 1 small bunch fresh parsley stems
  • 1 tablespoon kosher salt
  • 20 cups water, or enough to cover bones

Method

  1. 1

    Preheat the oven to 450°F. Arrange the marrow bones and oxtail on a 9x13-inch roasting pan and drizzle with olive oil.

  2. 2

    Roast the bones until deeply browned, about 30 minutes, turning once halfway through.

  3. 3

    Transfer the roasted bones to a 12-quart stock pot, scraping in any browned bits from the pan with a splash of water.

  4. 4

    Add the onions, carrots, celery, garlic, tomato paste, and apple cider vinegar to the pot with the bones.

  5. 5

    Pour in the water until the bones and vegetables are fully submerged, leaving a few inches of headspace below the rim.

  6. 6

    Bring to a boil over high heat, then skim off and discard any foam and impurities that rise to the surface.

  7. 7

    Reduce the heat to low so the broth barely simmers, then add the bay leaves, peppercorns, and parsley stems.

  8. 8

    Partially cover the pot and simmer gently, topping off with water as needed to keep the bones submerged, for 12 to 14 hours.

  9. 9

    Stir in the salt during the final 30 minutes of simmering.

  10. 10

    Remove the pot from the heat and strain the broth through a fine-mesh sieve into a large heatproof container, discarding the solids.

  11. 11

    Let the broth cool to room temperature, then refrigerate uncovered until chilled.

  12. 12

    Skim the solidified fat from the surface, then transfer the broth to jars or containers and refrigerate up to 5 days or freeze up to 6 months.