Beef Bone Broth Recipe

Beef bones: Essential for a rich and flavorful broth, preferably with marrow for added nutrients.

Onion: Adds depth and sweetness to the broth.

Carrots: Contributes a subtle sweetness and additional nutrients.

Celery: Provides a balanced, aromatic flavor.

Garlic: Enhances the overall taste with its robust, savory notes.

Apple cider vinegar: Helps extract minerals from the bones, boosting the broth's nutritional content.

Salt: Enhances the flavors of all the ingredients.

Peppercorns: Adds a mild heat and complexity to the broth.

Water: The base liquid that transforms all the ingredients into a cohesive broth.

Roasting the beef bones before simmering them 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 of the broth. Make sure to spread the bones out evenly on the baking sheet to ensure they roast uniformly.

• 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, especially those with marrow, can also create a rich and flavorful broth.

• onion - Substitute with leek: Leeks provide a milder, slightly sweeter flavor that can complement the broth well.

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

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

• garlic - Substitute with shallots: Shallots provide a milder, sweeter flavor that can still enhance the broth.

• apple cider vinegar - Substitute with white wine vinegar: White wine vinegar can also help extract minerals from the bones and adds a slight tanginess.

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

• peppercorns - Substitute with coriander seeds: Coriander seeds provide a slightly citrusy, nutty flavor that can add a different dimension to the broth.

• water - Substitute with vegetable broth: Vegetable broth can add additional layers of flavor to the final product.

• Allow the beef bone broth to cool to room temperature. This helps prevent condensation inside storage containers, which can dilute the broth and affect its flavor.
• Use airtight containers or mason jars to store the broth. Make sure to leave about an inch of space at the top to allow for expansion if you plan to freeze it.
• Label each container with the date and contents. This ensures you know exactly what you have and when it was made, helping you use the oldest broth first.
• For short-term storage, refrigerate the broth. It will keep for up to 5 days in the fridge. If you notice any off smells or changes in color, discard it.
• For long-term storage, freeze the broth. It can last up to 6 months in the freezer. Use freezer-safe containers or zip-top bags for easy stacking and space-saving.
• If using zip-top bags, lay them flat on a baking sheet until frozen solid. This makes them easier to stack and store.
• Consider freezing the broth in ice cube trays for convenient, single-serving portions. Once frozen, transfer the cubes to a zip-top bag or container.
• When ready to use, thaw the broth in the refrigerator overnight or use the defrost setting on your microwave. Reheat on the stove over medium heat until it reaches a simmer.
• Always reheat only the amount you need. Repeatedly reheating and cooling the entire batch can degrade the quality and flavor of the broth.
• For added convenience, portion the broth into smaller containers or bags before freezing. This way, you can easily grab the exact amount you need for recipes like soups, stews, or gravies.

• Stovetop Method: Pour the beef bone broth into a saucepan. Heat over medium heat, stirring occasionally, until it reaches your desired temperature. This method ensures even heating and allows you to adjust the seasoning if needed.

• Microwave Method: Place the broth in a microwave-safe bowl. Cover it with a microwave-safe lid or a microwave-safe plate to prevent splatters. Heat on high for 1-2 minutes, stirring halfway through. Continue heating in 30-second intervals until hot.

• Slow Cooker Method: Transfer the broth to a slow cooker. Set it to low and let it heat for 1-2 hours. This method is perfect if you want to keep the broth warm for an extended period without constant monitoring.

• Double Boiler Method: Fill a pot with water and bring it to a simmer. Place a heatproof bowl with the broth on top of the pot, ensuring the bottom of the bowl doesn't touch the water. Stir occasionally until the broth is heated through. This gentle method prevents scorching.

• Oven Method: Preheat your oven to 300°F (150°C). Pour the broth into an oven-safe dish, cover it with foil, and heat for about 20-30 minutes. This method is useful if you're reheating a large quantity and want to maintain a consistent temperature.

• Baking sheet: Use this to roast the beef bones in the oven, which helps to enhance their flavor.

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

• Large pot: Transfer the roasted bones and other ingredients into this for simmering the broth.

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

• Refrigerator: Cool the broth in this to allow the fat to solidify on top for easy removal.

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

• Cutting board: A surface for chopping the vegetables and smashing the garlic.

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

• Ladle: Useful for skimming off any foam that forms on the surface of the simmering broth.

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

• Stove: Bring the pot to a boil and then reduce to a simmer on this.

• Spoon: Use this to smash the garlic cloves.

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, freeing up your day.

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

Freeze portions: Make a large batch and freeze portions for quick use later.

Instant pot: Use an Instant Pot to reduce cooking time significantly.

Skim less frequently: Skim the foam less often if you’re short on time; it won’t affect the flavor much.