Beef Bone Broth Recipe

Beef bones: These provide the base for the broth, especially those with marrow for added richness.

Carrots: Adds sweetness and depth to the broth.

Celery: Contributes a subtle, aromatic flavor.

Onion: Enhances the overall taste with its savory notes.

Garlic: Adds a robust, aromatic quality to the broth.

Apple cider vinegar: Helps to extract minerals from the bones, adding to the nutritional value.

Salt: Enhances the flavors of all the ingredients.

Pepper: Adds a slight heat and depth to the broth.

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

Roasting the beef bones before simmering them in water is crucial for developing a deep, rich flavor in your bone broth. The high heat caramelizes the natural sugars in the bones, enhancing the overall taste. Make sure to spread the bones out evenly on the baking sheet to ensure even roasting. Additionally, adding a splash of apple cider vinegar helps to draw out the minerals from the bones, making your broth more nutritious. When simmering, keep the heat low and steady to avoid boiling, which can make the broth cloudy. Skimming off any foam or fat that rises to the top will result in a clearer, cleaner-tasting broth.

• beef bones - Substitute with chicken bones: Chicken bones can provide a similar depth of flavor and richness, especially if they include some marrow.

• beef bones - Substitute with pork bones: Pork bones, particularly those with marrow, can offer a comparable richness and umami flavor.

• carrots - Substitute with parsnips: Parsnips have a similar sweetness and texture, making them a good alternative.

• carrots - Substitute with sweet potatoes: Sweet potatoes can add a similar sweetness and a slightly different but pleasant flavor profile.

• celery - Substitute with fennel: Fennel provides a similar texture and a slightly anise-like flavor that can add complexity to the broth.

• celery - Substitute with leeks: Leeks can offer a mild onion-like flavor and a similar texture.

• onion - Substitute with shallots: Shallots have a milder, sweeter flavor and can be used in a similar quantity.

• onion - Substitute with leeks: Leeks can provide a similar flavor profile and texture.

• garlic - Substitute with garlic powder: Garlic powder can be used in a pinch, though fresh garlic is preferable for its robust flavor.

• garlic - Substitute with shallots: Shallots can add a mild garlic-like flavor and additional sweetness.

• apple cider vinegar - Substitute with white vinegar: White vinegar can provide the necessary acidity, though it lacks the slight sweetness of apple cider vinegar.

• apple cider vinegar - Substitute with lemon juice: Lemon juice can add the needed acidity and a fresh, citrusy note.

• salt - Substitute with soy sauce: Soy sauce can add saltiness along with a depth of umami flavor.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and offers a similar flavor.

• pepper - Substitute with white pepper: White pepper can provide a similar heat and flavor profile.

• pepper - Substitute with chili flakes: Chili flakes can add a bit of heat and a slightly different flavor.

• water - Substitute with vegetable broth: Vegetable broth can add additional flavor and nutrients to the broth.

• water - Substitute with chicken broth: Chicken broth can enhance the overall flavor and richness of the final product.

• Allow the beef bone broth to cool to room temperature before storing. This helps prevent condensation and bacterial growth.
• Use airtight containers or mason jars to store the broth. Make sure to leave some space at the top of the container, as the broth will expand when frozen.
• Label each container with the date and contents. This will help you keep track of how long the broth has been stored.
• For refrigeration, store the broth in the coldest part of your fridge. It will keep for up to 5 days.
• 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-safe bag or container. This saves space and makes it easy to grab a few cubes as needed.
• When ready to use, thaw the broth in the refrigerator overnight or use the defrost setting on your microwave.
• Reheat the thawed broth on the stove over medium heat until it reaches a simmer. This ensures it’s heated evenly and safely.
• If you notice any off smells or changes in color, discard the broth. Always trust your senses to ensure food safety.

• Stovetop Method: Pour the beef bone broth into a saucepan and heat over medium heat. Stir occasionally until it reaches your desired temperature. This method ensures even heating and helps maintain the rich flavors of the broth.

• Microwave Method: Transfer the broth to a microwave-safe bowl. Cover with a microwave-safe lid or a microwave-safe plate to prevent splatters. Heat on high in 1-minute intervals, stirring in between, until the broth is hot. Be cautious as microwaves can create hot spots.

• Slow Cooker Method: If you have a bit more time, pour the broth into a slow cooker and set it to low. Allow it to heat for about 1-2 hours. This method is perfect for maintaining the deep, rich flavors without any risk of burning.

• Double Boiler Method: Place the broth in a heatproof bowl and set it over a pot of simmering water. Stir occasionally until the broth is heated through. This gentle method prevents the broth from scorching and preserves its delicate flavors.

• Immersion Blender Method: If you have an immersion blender, you can use it to reheat and blend the broth directly in a pot. This method is great if you want to incorporate any additional vegetables or herbs for a more complex flavor profile.

• Baking sheet: Use this to roast the beef bones in the oven for added depth of flavor.

• Large pot: Essential for simmering the bones and vegetables together to create the broth.

• Oven: Preheat to 400°F (200°C) to roast the bones.

• Fine-mesh strainer: Strain the broth to remove solids and achieve a clear liquid.

• Knife: Chop the carrots, celery, and quarter the onion.

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

• Tongs: Handy for transferring the roasted bones from the baking sheet to the pot.

• Measuring spoons: Measure out the apple cider vinegar, salt, and pepper accurately.

• Wooden spoon: Stir the ingredients in the pot and skim off any foam or fat that rises to the top.

• Refrigerator: Store the cooled broth for up to 5 days.

• Freezer: Freeze the broth for longer storage.

• Storage containers: Use these to store the broth in the refrigerator or freezer.

Roast in batches: If your oven is small, roast the beef bones in batches to save time.

Use a slow cooker: A slow cooker can simmer the broth overnight without supervision.

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

Quick cool down: Place the pot in an ice bath to cool the broth faster before refrigerating.

Skim efficiently: Use a fine-mesh skimmer to quickly remove foam and fat from the broth.

Freeze portions: Freeze the broth in ice cube trays for easy, single-use portions.