Beef bone broth. We confess we’re sorta amused by the recent “bone broth” trend that makes it seem as though making beef stock from bones is something recent and revelatory. Still, we’ve been wooed by the spareness of this recipe’s approach, which respects the bones’ robust yet basic beefiness and leaves it unfettered with aromatics. If you’re accustomed to embellishing your stock, er, bone broth with onion and carrots and so on, go ahead and do the same with this plain Jane version. We won’t tell.We have a wide range of best bone broth recipes at Bone Broth. If you’re not accustomed to adding a splash of vinegar to your stock and wondering why bone broth recipes require it, we’ve been told that it believe it draws out more minerals from the marrow though we’ve yet to find research that supports this. Still, it boasts a classic beef stock taste, so we’re not complaining too much.
Nutritious Beef Bone Broth Recipe
- 1.5 kg / 3-4 lb of mixed beef bones (oxtail, knuckles, neck bones and/or short ribs)
- 2 medium carrots (roughly chopped)
- 3 celery stalks (roughly chopped)
- 2 medium onions (roughly chopped)
- 1 tablespoon of olive oil or coconut oil
- 2 tablespoons apple cider vinegar
- 1 bay leaf
- A few peppercorns
- A few cloves of garlic (optional)
- Preheat the oven to 200 C / 400 F.
- Place bones in a single layer on a sheet or roasting pan. Drizzle over with olive oil or coconut oil. Roast for 30 minutes, then flip each bone over and roast for an additional 30 minutes. This browns the bones and gives the stock its lovely colour and flavour. Chop the vegetables while the bones are roasted.
- Add the roasted bones, vegetables, vinegar, bay leaf, peppercorns and garlic (if using) in a large soup pot. Cover completely with water (about 2-2.5 litres) and bring to a high simmer.
- Once you have a high simmer, reduce the heat to low and let the broth simmer for 12-24 hours. If using a slow cooker, set it to LOW after you’ve brought the broth to high simmer first, and cook for the same time.
- Throughout simmering, add more water as needed to keep all the ingredients submerged.
- Once the broth has reached a dark, rich brown colour, remove from heat. Discard the bones, vegetables and bay leaf and strain through a cheesecloth. Cool the pot to room temperature.
- Once at room temperature pour into jars and let cool in the refrigerator for at least 1 hour.
- When you are ready to serve, skim the condensed fat off the top of the broth and heat to the desired temperature.
Slow Cooker Beef Bone Broth
prep time: 20 minutes cook time: 1 DAY 12 HOURStotal time: 1 DAY 12 HOURS 20 MINUTES
Bone Broth is one of the most nutrient-rich and powerful superfoods there is. Make your own at home in a slow cooker with very minimal efforts on your part!
- 3-4 lbs of mixed beef bones, oxtail, knuckles, neckbones and/or short ribs
- 2 medium carrots
- 3 celery stalks
- 2 medium onions
- 2 tablespoons apple cider vinegar
- 1 bay leaf
- 10-12 cups water
- Preheat your oven to 400°F.
- Place the bones in a single layer on a baking sheet or roasting pan; roast for 60 minutes, flipping each bone over halfway through cooking time.
- Meanwhile, roughly chop the vegetables (don’t even bother peeling them) and place them, along with the bay leaf and apple cider vinegar into a 6-quart slow cooker. Add the bones as soon as they come out of the oven and then fill the pot with water.
- Set the slow cooker on low, cover and cook for 18 to 36 hours, or until the broth has reached a beautiful brown colour and has filled the house with the most intoxicating aroma.
- Carefully remove the larger pieces with a slotted spoon and place them in a strainer set over a large bowl to collect the excess broth. Then, strain the broth that’s still in the crockpot through a fine-meshed sieve, or through a strainer that’s been lined with cheesecloth.
- Transfer the bone broth into jars and refrigerate promptly. The fat will float to the surface and form a protective barrier that will prevent air from getting in contact with your broth.
- Once the broth has fully cooled, you’ll be able to remove some or all of that fat layer of fat that formed at the top, which you’ll then be able to use for cooking.
Bone Broth Recipe (How to Make Bone Broth)
Learn how to make your own Bone Broth right at home with these easy to follow instructions
- 10 pounds beef bones – preferably a mix of marrow bones (femur bones) and bones with meat on them (oxtail, short ribs, and knucklebones cut in half)*
- 4 large carrots – chopped into 2-inch pieces
- 2 medium onions – quartered
- 2 whole heads garlic – halved crosswise
- 6 stalks celery – cut into 2-inch pieces
- 4 bay leaves
- 1/4 cup black peppercorns
- 4 whole star anise
- 2 whole cinnamon sticks
- 2 tbsp apple cider vinegar
- Blanch the bones. Divide the bones between two large stockpots and cover with cold water. Bring to a boil over high heat and simmer for 15-20 minutes before draining and rinsing the bones with water.Looking for bone broth recipes ? Look no further! Bone Broth has you covered.
- Roast the bones and the vegetables. Ok, so the bones have been blanched. Now, preheat the oven to 450 degrees F. Transfer the bones and vegetables (carrots, onions, garlic, celery) to the roasting pans. Don’t pile them all on top of each other- use two roasting pans. Roast for 30 minutes before gently tossing the bones and vegetables, and roasting for an additional 15-30 minutes more.
- Transfer the bones and vegetables back to the stockpots. But not before washing the stockpots first. Make sure you wash your pots after the bones are blanched and drained. Transfer the bones and vegetables back to the stock pots and scrape up any remaining bits and juices remaining in the roasting pan using a metal spatula and a little water, if needed. Transfer to the pot with the bones (don’t worry, all those brown bits are FLAVOR!).
- Boil the bones. With the bones and vegetables divided between the two pots divide the bay leaves, peppercorns, star anise, cinnamon sticks, and apple cider vinegar between the two pots. Fill each pot with approximately 12 cups of water, or until bones are fully submerged. Cover the pots and bring to a low and gently boil.
- Simmer the bones. Reduce heat to low and simmer, with the lid slightly ajar, skimming any foam or excess fat, occasionally. Simmer for at least 8-12 hours, ideally 24 hours (do not leave the stove running overnight. Simply cool and store in the refrigerator and continue to simmer the next day). Add more water if needed to make sure bones and vegetables remain fully submerged.
- Strain the bones. Once the bones have simmered, and your broth is ready, you will need to strain the broth through a fine-mesh strainer. Set aside the broth to cool and allow the bones to cool.
- Don’t forget about the meat. Whether you eat the meat still left on the bones in a bowl of soup or sandwiches, I can almost guarantee that there is a TON of delicious meat waiting to be picked from the bones. Don’t let it go to waste! Discard the meat-free bones and vegetables.
- Skim the fat from your broth (optional). Add a couple of handfuls of ice to your beef broth to expedite cooling and cover with a lid. Transfer broth to the refrigerator and allow the broth to cool fully. The result will be a hard, thick layer of fat and a bottom layer that is your bone broth (which should look like gelatinous brown jello). If desired, use a fork to scoop off the top layer of fat. This will leave behind the healthy bone broth, minus the fat.
- Store your bone broth. Bone broth stores well in the refrigerator for approximately five days. If you make a large batch, I recommend freezing smaller batches in the freezer for up to 6 months (it reheats perfectly!).
Beef Bone Broth
- 5 pounds beef marrow bones (raw or cooked leftovers), rinsed and patted dry
- 5 quarts (20 cups) cold water
- 2 tablespoons cider vinegar
- 1 tablespoon salt, plus more to taste
- Two bay leaves (optional)
- Vegetables and aromatics, such as onions, carrots, celery, garlic, parsnips, mushrooms, parsley, and so on (optional)
- Preheat the oven to a 400°F (204°C).
- Pat the bones dry. Toss the bones in a roasting pan and slide it into the oven and leave the bones alone until they’re aromatic and browned about 30 minutes.
- If using a stockpot, dump the bones, water, vinegar, salt, and bay leaves, if desired, in the pot. Cover and bring to boil. Reduce the heat to a very gentle simmer, cover partially, and cook for 12 to 24 hours, skimming any filth that floats to the surface. If necessary, add a little water to keep the bones submerged.
- If using a slow cooker, dump the bones, water, vinegar, salt, and bay leaves, if desired, in the pot. Cover and bring to boil. Reduce the heat to low, cover, and cook for 24 to 48 hours, skimming any filth that floats to the surface. If necessary, add a little water to keep the bones submerged.
- If using a pressure cooker, dump the bones, water, vinegar, salt, and bay leaves, if desired, in the pot. Cover and cook for 1 to 3 hours in a pressure cooker.
- Strain the bone broth, discarding the solids. Taste and, if desired, add more salt. Let cool to room temperature. Skim the solidified fat on the surface of the stock prior to use. (The good folks at Genuine Food Company, a CSA in Maryland, suggested this tip for what to do with the congealed fat as the broth cools: “Rather than skimming it off and throwing it away, try mixing it with birdseed and put it in a net bag to hang from a tree in the winter or just smear it in the crotch of the tree. The birds will thank you.”)
- Cover the broth and refrigerate for up to 3 days or freeze it for up to 3 months. (Consider portioning the skimmed broth into 1-cup increments prior to freezing so you can thaw exactly the amount you need.)
Beef Bone Broth Recipe
- 3–4 pounds of mixed grass-fed beef bones (marrow bones, oxtail, knuckles, short rib, etc.)
- 2 medium onions, chopped
- 2 medium carrots, chopped
- 3 celery stalks, chopped
- 2 bay leaves
- 2 tablespoons apple cider vinegar
- 1 tablespoon peppercorns
- 8–10 cups water (or enough to cover ingredients)
- Heat oven to 400°F.
- Place the mixed bones in a roasting pan in a single layer and place it into the oven. Roast the bones for 30 minutes. Turn bones over and roast another 30 minutes.
- While the bones are roasting, chop the onions, carrots, and celery. You are going to discard these after long hours of cooking, so a rough chop works great!
- Place roasted bones, chopped vegetables, bay leaves, apple cider vinegar and peppercorns in a 6-quart crockpot. Cover entirely with water.
- Cover and cook on low for 24 hours. Add water as needed to keep all the ingredients covered in water and periodically skim the foam off the top of the pot.
- After 24 hours, the broth should be a dark brown colour. Discard all solids and strain the broth through a fine-mesh strainer into a large bowl. Strain once more through cheesecloth to remove any remaining particles if desired.Bone Broth has a wide range of best bone broth recipes in Melbourne
- Ladle the bone broth into Mason jars and let it chill to room temperature. Bone broth can be stored in the fridge for up to two weeks or frozen for future use. Before using, skim off the accumulated fat on the surface.
The Best Tasting Beef Bone Broth Recipe
- 5-10 beef bones with cartilage
- 3-4 large carrots sliced
- 3-4 celery stalks sliced
- 1 large onion cut in fourths (below are onions from my garden that I needed to use up)
- 3 garlic cloves peeled and smashed
- 1 teaspoon whole black peppercorns
- 1 Tablespoon Apple Cider Vinegar (the kind with the Mother)
- Cake pan
- Aluminium foil
- Large crockpot or slow cooker
- Slotted spoon
- storage containers
- Large bowl
- Preheat the oven to 425° Fahrenheit.
- Prepare the cake pan and cover with aluminium foil. Add bones. Sprinkle with pepper and roast for 30-45 minutes turning occasionally. This process is what will give your broth its deep rich brown colour.
- Remove from the oven and set aside to cool.
- Add bones to the slow cooker (discard drippings). Arrange bones, so they are on the bottom of the crockpot.
- Add remaining ingredients.
- Fill with water making sure all bones and vegetables are covered. Note: adding too much water is the most common mistake of making bone broth.
- Let sit for one hour. The apple cider vinegar will help pull the minerals out of the bones.
- Put the lid in place and put the setting on low to medium setting for 24-48 hours. Cooking bones longer than 3 days can result in burnt broth. The ideal temperature for making bone broth is between 170 – 212 degrees Fahrenheit. Pressure cookers reach temperatures of 250 degrees. Some proteins can’t tolerate the high heat produced by the pressure cookers/instant-pots and are therefore destroyed. I only recommend using a crockpot on low simmering heat when making bone broth.
- Once your broth is done cooking, turn off the heat and let cool.
- While cooling down, remove bones and vegetables with a slotted spoon and place in a plastic bag to discard.
- When the broth has cooled strain liquid and put into containers. I recommend these Ball plastic freezer containers.
Bone broth has incredible nutritional benefits and is best known for improving digestive health. Make a big batch of this bone broth recipe and store in the refrigerator to drink anytime or use as a base for your favourite soups and savoury recipes.
If you ask me what type of soup I drink regularly, I would tell you it’s bone broth. It’s a staple in Chinese cuisine, and recently it’s been gaining popularity in Western culture because of the nutritional benefits. Check out our Melbourne bone broth recipes here.
Animal bones contain high levels of a protein called collagen. Now since we can’t digest bones, we need to extract the nutrients through a long cooking process that breaks down the collagen into a more digestible form called gelatin. It’s this gelatin that contains amino acids that help improve overall digestive health and helps detox the liver.