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Bone Broth (How to Make Beef Bone Broth) Recipe

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3.9 from 13 reviews

This rich and nutrient-packed beef bone broth recipe guides you through making a deeply flavorful and gelatinous stock using beef bones and aromatic vegetables. With options for stovetop, slow cooker, Instant Pot, or oven preparation, this versatile broth delivers a comforting base for soups, stews, or sipping on its own. The long simmer extracts collagen, minerals, and taste for wholesome nourishment.

Ingredients

Beef Bones and Liquids

  • 10 lb beef bones
  • 12 cups water (plus more for blanching and deglazing)
  • 1 Tbsp apple cider vinegar (or regular vinegar)

Vegetables and Aromatics

  • 2 large carrots, roughly chopped into 2-inch pieces
  • 1 large onion, peeled and halved
  • 1 head garlic, roughly chopped
  • 1 knob ginger, roughly chopped (optional)
  • 2 stalks celery, roughly chopped into 2-inch pieces
  • 1 large bay leaf
  • 1/4 tsp whole black peppercorns
  • 2 small sticks ground cinnamon powder (optional)
  • 1 tsp salt (optional, added after cooking)

Instructions

  1. Blanch the Beef Bones: Place the beef bones in a large heavy-based pot or Dutch oven and cover with water. Bring to a boil over high heat and simmer for 15-20 minutes. Drain the liquid and rinse the pot to remove impurities.
  2. Optional Roasting for Extra Flavor: Drizzle the blanched bones with olive oil and roast in a preheated oven at 400ºF (200ºC) for 40-60 minutes, flipping halfway, until nicely browned. Optionally roast the vegetables with the bones. Add a little water to the roasting pan to deglaze the browned bits and add this liquid back to the stockpot.
  3. Prepare the Vegetables: Peel and halve the onion; roughly chop garlic and ginger (if using); chop carrots and celery into roughly 2-inch pieces.
  4. Combine Ingredients to Simmer: In the cleaned large stockpot, add the bones, vegetables, apple cider vinegar, bay leaf, peppercorns, and cinnamon sticks (if using). Pour in about 12 cups of water, just enough to cover the bones and ingredients.
  5. Slow Simmer the Broth: Cover the pot with a lid, bring the mixture to a gentle boil over medium-high heat, then reduce to a gentle simmer. Keep the lid slightly ajar and simmer for 8-12 hours, occasionally skimming off foam and fat. Add more water as needed to keep solids submerged. For maximum nutrient extraction, simmer up to 48 hours. Remove vegetables after 1.5 to 2 hours if you want to reuse them.
  6. Strain and Finish the Broth: Strain the broth through a fine-mesh sieve into a clean container. Add salt to taste if desired. Cool the broth quickly using an ice bath before transferring to airtight mason jars or containers.
  7. Alternative Methods – Slow Cooker: After blanching (and optionally roasting), place ingredients in a slow cooker and cook on LOW for 12-16 hours (up to 36 hours), with the lid slightly ajar. Remove vegetables after 8 hours if desired, then strain.
  8. Alternative Method – Instant Pot: Add all ingredients (not exceeding 2/3 full) to the Instant Pot. Select Soup/Broth setting and set timer for 2 hours. Allow natural pressure release, then strain.
  9. Alternative Method – Oven Baked: After blanching (and optional roasting), combine ingredients in a large Dutch oven and bake in an oven preheated to 200ºF (95ºC) for 8-12 hours.
  10. Storage Instructions: Store broth in airtight containers in the refrigerator for 5-7 days. When chilled, broth will gel due to collagen; reheat to liquefy. For long-term storage, remove excess fat and freeze in Ziplock bags, ice cube trays, or jars with headspace for up to 4 months. Thaw in fridge overnight, defrost by microwave, or add frozen cubes directly to dishes.

Notes

  • Blanching bones removes impurities and results in a clearer broth.
  • Roasting bones and vegetables before simmering enhances depth of flavor.
  • Keep the heat low during simmering to avoid cloudiness and bitterness.
  • Simmering times can be extended for stronger broth, up to 48 hours.
  • Skim the foam and fat regularly for a cleaner, healthier broth.
  • Apple cider vinegar helps extract minerals from the bones during cooking.
  • Broth will gel when cooled due to high collagen content—this is a sign of quality bone broth.
  • Store properly to maintain safety and freshness.

Find it online: https://marthatasty.com/bone-broth-how-to-make-beef-bone-broth-recipe/