Bone Broth Recipe

Beef bones: These provide the rich, deep flavor and nutrients essential for a good broth.

Onion: Adds sweetness and depth to the broth.

Carrots: Contributes a subtle sweetness and additional nutrients.

Celery: Adds a slight bitterness that balances the sweetness of the carrots and onions.

Garlic: Infuses the broth with a robust, aromatic flavor.

Apple cider vinegar: Helps to extract minerals and nutrients from the bones.

Salt: Enhances the overall flavor of the broth.

Pepper: Adds a hint of spice and complexity.

Water: The base liquid that turns the ingredients into a flavorful broth.

Roasting the beef bones before simmering them in water enhances the flavor of the bone broth. The high heat caramelizes the natural sugars in the bones, creating a richer and deeper taste. 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 lighter flavor and still offer a rich, nutritious broth.

• beef bones - Substitute with pork bones: Pork bones can add a slightly different but still rich flavor profile to the broth.

• onion - Substitute with leek: Leeks can offer a milder and slightly sweeter flavor compared to onions.

• carrots - Substitute with parsnips: Parsnips have a similar texture to carrots but offer a slightly sweeter and earthier flavor.

• celery - Substitute with fennel: Fennel can provide a subtle anise flavor, adding a unique twist to the broth.

• garlic - Substitute with shallots: Shallots can offer a milder, more nuanced flavor compared to garlic.

• apple cider vinegar - Substitute with white wine vinegar: White wine vinegar can similarly help to extract nutrients from the bones and add a slight tanginess.

• salt - Substitute with soy sauce: Soy sauce can add both saltiness and umami, enhancing the overall flavor of the broth.

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

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

• Allow the bone broth to cool to room temperature. This helps prevent condensation inside storage containers, which can dilute the rich flavors of your broth.
• 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 helps you keep track of freshness and ensures you use the oldest broth first.
• For short-term storage, refrigerate the bone broth. It will keep well for up to 5 days. 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 bags or containers to prevent freezer burn.
• Consider freezing the broth in ice cube trays for easy portioning. Once frozen, transfer the cubes to a freezer bag. This method is perfect for adding a quick flavor boost to soups, stews, or sauces.
• When ready to use, thaw the broth in the refrigerator overnight or use the defrost setting on your microwave. Reheat gently on the stove to preserve its delicate flavors.
• If you prefer a clear broth, strain it again after thawing to remove any remaining solids or fat that may have settled during freezing.

• Stovetop Method: Pour the bone broth into a saucepan and heat over medium heat. Stir occasionally until it reaches your desired temperature. This method allows you to control the heat and ensures even warming.

• Microwave Method: Transfer the bone broth to a microwave-safe bowl. Cover it with a microwave-safe lid or a plate to prevent splatters. Heat on high in 1-minute intervals, stirring in between, until hot. This is a quick and convenient option.

• Slow Cooker Method: Pour the bone broth into a slow cooker and set it to low. Allow it to warm for 1-2 hours. This method is perfect if you have time and want to keep the broth warm for an extended period.

• Double Boiler Method: Place the bone broth in a heatproof bowl or smaller pot. Set this over a larger pot of simmering water. Stir occasionally until the broth is heated through. This gentle method prevents overheating and preserves the broth's nutrients.

• Immersion Blender Method: If you have an immersion blender, you can blend the bone broth directly in the pot while heating it on the stovetop. This not only heats the broth but also ensures a smooth consistency.

• Oven Method: Preheat your oven to 300°F (150°C). Pour the bone broth into an oven-safe dish or Dutch oven. Cover with a lid or foil and heat for about 30 minutes or until hot. This method is great if you're already using the oven for other dishes.

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

• Baking sheet: a flat surface to place the beef bones on while roasting in the oven.

• Large pot: where all the ingredients will be combined and simmered to create the bone broth.

• Strainer: used to separate the solids from the liquid broth after simmering.

• Large bowl: to collect the strained broth.

• Refrigerator: to cool the broth and allow the fat to solidify on top for easy removal.

• Knife: for chopping the vegetables like onions, carrots, and celery.

• Cutting board: a surface to chop the vegetables on.

• Measuring spoons: to measure out the apple cider vinegar, salt, and pepper.

• Tongs: to handle the hot roasted bones safely.

• Ladle: to transfer the broth from the pot to the strainer and then to the bowl.

Roast in batches: Roast beef bones in batches to save oven space and time.

Use a slow cooker: A slow cooker can simmer the broth overnight, freeing up your day.

Pre-chop vegetables: Pre-chop onion, carrots, and celery to streamline the process.

Freeze portions: Freeze bone broth in portions for quick use later.

Instant pot: Use an Instant Pot to cut down simmering time significantly.

Skim fat easily: Refrigerate the broth to solidify fat, making it easier to skim off.