Name: How to Make Beef Bone Broth
Prep time: 15 min
Cook time: 18 h
Total time: 18 h 15 min
Cuisine: American
Ingredients: 12 pounds beef bones (use at least half marrow and the rest a combination of whatever is available including neck, knuckles, oxtail, short ribs or shank).; 1 ½ pounds carrots, ends trimmed and scrubbed and rinsed but not peeled, cut into chunks; 1 pound celery stalks including leaves, coarsely cut into chunks; 1 pound yellow onion, peeled and cut into quarters; 1 large leek, white only, cleaned of all sand; 2 heads fresh garlic, cut in half across the center; Few large sprigs of fresh thyme; Handful of fresh parsley including stems; 1 tablespoon black peppercorns; 2 tablespoons apple cider vinegar; Kosher salt, as needed after cooking

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How to Make Beef Bone Broth

Learn to make homemade Beef Bone Broth with our easy recipe. Start by roasting the bones to achieve a rich, flavorful beef bone broth that is satisfying to drink on its own or use in a soup.

Yield: 12 cups 1x

Prep: 15 minutesCook: 18 hoursTotal: 18 hours 15 minutes

Scale:

Ingredients

12 pounds beef bones (use at least half marrow and the rest a combination of whatever is available including neck, knuckles, oxtail, short ribs or shank).

1 1/2 pounds carrots, ends trimmed and scrubbed and rinsed but not peeled, cut into chunks

1 pound celery stalks including leaves, coarsely cut into chunks

1 pound yellow onion, peeled and cut into quarters

1 large leek, white only, cleaned of all sand

2 heads fresh garlic, cut in half across the center

Few large sprigs of fresh thyme

Handful of fresh parsley including stems

1 tablespoon black peppercorns

2 tablespoons apple cider vinegar

Kosher salt, as needed after cooking

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Instructions

Preheat oven to 450 degrees F and line up two oven racks to fit two roasting pans
Place all bones, carrots, celery, onion, leek and garlic divided between the two pans and roast with no oil or seasonings for 30 minutes. Remove pans, turn the bones and vegetables over, rotate pans and roast for 20 more minutes.
Pour all roasting pan contents into a 14-quart stock pot, or two smaller pots if you don’t own a 14-quart pot.
Place both roasting pans on stove top and place two quarts of water in each and over high heat, scrape the bottoms then pour into pot with bones and vegetables.
Add thyme, parsley, peppercorns and vinegar and cover with about six quarts water, or until contents are submerged.
Bring to a boil, lower to low heat and using a ladle, skim off foam and scum that floats to the top and discard.
Cover partially and let simmer for 18 hours and up to 24 hours, being watchful that the liquid does not evaporate. Your burner should be on the lowest setting and the mixture should have a slow gentle bubble as it cooks.
After the 18 hours, place a large fine mesh strainer over a large bowl and pour in contents. I found it easier and less messy to reach in first with long handled tongs and pick out the bones before pouring the pot into the strainer.
All bones and solids should be discarded.
Let cool using the ice bath method (see tips above in the post) then refrigerate overnight.
Before refrigerating, if you want the broth to be superfine, pour through a strainer lined with cheesecloth to remove any sediment.
The next day, lift off and discard the fat that congealed at the top. What is left will be a gelatin like consistency which you can heat and drink as needed, use for soups, can following canning guidelines or freeze in small zippered plastic bags for later.

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Cuisine: American Method: simmer

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