Beef Bone Broth Rich Flavor (Printable Version)
A rich, warming beef broth crafted from roasted bones and fresh aromatics for added depth.
# What You'll Need:
→ Bones
01 - 3.3 lbs beef bones (marrow, knuckle, or shank, preferably with some meat attached)
→ Vegetables
02 - 2 medium carrots, roughly chopped
03 - 2 celery stalks, roughly chopped
04 - 1 large onion, quartered
05 - 3 garlic cloves, smashed
→ Aromatics & Seasoning
06 - 2 bay leaves
07 - 1 tsp whole black peppercorns
08 - 1 tbsp apple cider vinegar
09 - 2 sprigs fresh thyme or 1 tsp dried thyme
10 - 2 sprigs fresh parsley
11 - 1 tsp salt, plus more to taste
→ Liquid
12 - 15 cups cold water
# Directions:
01 - Preheat oven to 425°F. Arrange beef bones on roasting tray and roast for 30 minutes, turning once, until browned.
02 - Transfer roasted bones to large stockpot. Add carrots, celery, onion, garlic, bay leaves, peppercorns, thyme, parsley, and apple cider vinegar.
03 - Pour in cold water to cover ingredients. Bring to gentle boil over medium heat then reduce to simmer. Skim off foam during first 30 minutes.
04 - Simmer uncovered for 8 hours, adding water as needed to keep bones submerged.
05 - During final hour, add salt to taste.
06 - Remove from heat and strain broth through fine-mesh sieve into clean container. Discard solids. Cool before refrigerating. Skim fat if desired.
# Expert Advice:
01 -
- This broth is like a hug in a bowl, deeply savory but surprisingly simple to make
- It adds incredible depth to soups and stews, elevating everyday meals with minimal effort
02 -
- Roasting the bones first is what unlocks layers of flavor you can't get otherwise
- Adding apple cider vinegar helps extract minerals for nutritional boost and richer texture
03 -
- Use a heavy-bottomed pot to maintain gentle simmer without burning
- The secret to clarity is patience when skimming and a slow simmer rather than boiling hard