Beef Bone Broth Recipe

Beef bones: The foundation of the broth, providing rich flavor and nutrients.

Onion: Adds depth and sweetness to the broth.

Carrots: Contributes natural sweetness and nutrients.

Celery: Adds a subtle, aromatic flavor.

Garlic: Enhances the overall flavor with its pungent taste.

Apple cider vinegar: Helps extract minerals from the bones.

Salt: Enhances the flavors of the ingredients.

Pepper: Adds a hint of spice and complexity.

Water: The base liquid that extracts flavors and nutrients from the ingredients.

Roasting the beef bones at 400°F (200°C) before simmering them in the stockpot enhances the depth of flavor in your bone broth. This caramelization process brings out rich, savory notes that will make your broth more robust and complex. Additionally, adding apple cider vinegar helps to extract minerals from the bones, making your broth more nutritious. Remember to skim off any foam or impurities that rise to the surface during the simmering process to ensure a clear and clean-tasting broth.

• beef bones - Substitute with chicken bones: Chicken bones can provide a similar depth of flavor and are also rich in collagen, which is beneficial for making a gelatinous broth.

• beef bones - Substitute with pork bones: Pork bones, especially those with marrow, can offer a rich and hearty flavor similar to beef bones.

• onion - Substitute with leek: Leeks have a milder flavor compared to onions but can still add a subtle sweetness and depth to the broth.

• carrots - Substitute with parsnips: Parsnips have a slightly sweeter taste than carrots and can add a unique flavor profile to the broth.

• celery - Substitute with fennel: Fennel has a slightly anise-like flavor that can add a different but pleasant taste to the broth.

• garlic - Substitute with shallots: Shallots have a milder and sweeter flavor compared to garlic but can still provide a depth of flavor to the broth.

• apple cider vinegar - Substitute with white wine vinegar: White wine vinegar can help extract minerals from the bones similarly to apple cider vinegar, though it has a slightly different taste.

• salt - Substitute with tamari: Tamari is a gluten-free soy sauce that can add a salty and umami flavor to the broth.

• pepper - Substitute with white pepper: White pepper has a slightly different flavor profile but can still provide the necessary heat and spice to the broth.

• water - Substitute with vegetable broth: Using vegetable broth instead of water can add an extra layer of flavor to the final broth.

• Allow the beef bone broth to cool to room temperature before storing. This helps prevent condensation, which can lead to spoilage.
• Use airtight containers or heavy-duty freezer bags to store the broth. Make sure to leave some space at the top of the container, as the broth will expand when frozen.
• Label the containers with the date and contents. This helps you keep track of how long the broth has been stored.
• For refrigeration, store the broth in the fridge for up to 5 days. Ensure the containers are sealed tightly to maintain freshness.
• For freezing, divide the broth into smaller portions. This makes it easier to thaw only what you need. Ice cube trays or silicone molds work great for this purpose.
• Once frozen in trays or molds, transfer the broth cubes to a freezer bag or container. This saves space and makes it easy to grab a few cubes for quick use.
• When ready to use, thaw the broth in the refrigerator overnight or use the defrost setting on your microwave. For quicker thawing, place the sealed container in a bowl of warm water.
• Reheat the broth on the stove over medium heat until it reaches a simmer. Avoid boiling to preserve the delicate flavors.
• If you notice any off smells or changes in color, discard the broth. Properly stored beef bone broth should maintain its rich, savory aroma and deep color.

• Stovetop Method:

  1. Pour the beef bone broth into a saucepan.
  2. Heat over medium heat, stirring occasionally.
  3. Once it reaches a gentle simmer, it's ready to serve.

• Microwave Method:

  1. Transfer the broth to a microwave-safe bowl or mug.
  2. Cover with a microwave-safe lid or plate to prevent splatters.
  3. Heat on high for 1-2 minutes, stirring halfway through.
  4. Check the temperature and heat in additional 30-second intervals if needed.

• Slow Cooker Method:

  1. Pour the broth into the slow cooker.
  2. Set to low heat and cover.
  3. Heat for 1-2 hours until it reaches the desired temperature.

• Double Boiler Method:

  1. Fill the bottom pot of a double boiler with water and bring to a simmer.
  2. Place the broth in the top pot.
  3. Heat, stirring occasionally, until the broth is warmed through.

• Sous Vide Method:

  1. Pour the broth into a vacuum-sealed bag or a ziplock bag.
  2. Set the sous vide machine to 165°F (74°C).
  3. Submerge the bag in the water bath and heat for 30-45 minutes.

• Oven: Used to roast the beef bones at 400°F (200°C) for 30 minutes to enhance their flavor.

• Baking sheet: Holds the beef bones while they roast in the oven.

• Large stockpot: Used to simmer the roasted bones and vegetables with water for at least 8 hours.

• Fine-mesh strainer: Strains the broth to remove solids after simmering.

• Large bowl: Collects the strained broth.

• Refrigerator: Cools the broth, allowing the fat to solidify on top for easy removal.

• Knife: Used to quarter the onion and chop the carrots and celery.

• Cutting board: Provides a surface for chopping the vegetables.

• Tongs: Helps to handle the hot roasted bones when transferring them to the stockpot.

• Ladle: Skims off any foam or impurities that rise to the surface during simmering.

• Measuring spoons: Measures the apple cider vinegar, salt, and pepper.

• Spoon: Smashes the garlic cloves before adding them to the stockpot.

Roast bones in advance: Roast the beef bones a day before and store them in the fridge to save time on the cooking day.

Use a slow cooker: Transfer the ingredients to a slow cooker and let it simmer overnight, freeing up your stove and saving you from constant monitoring.

Pre-chop vegetables: Chop the onion, carrots, and celery in advance and store them in airtight containers.

Batch cooking: Make a large batch of bone broth and freeze portions for future use, reducing the need to make it frequently.