Beef Bone Broth Recipe

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

Carrots: Adds a natural sweetness and depth to the broth.

Celery: Provides a subtle, aromatic flavor that complements the other ingredients.

Onion: Contributes to the savory base of the broth.

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

Apple cider vinegar: Helps to extract minerals from the bones, enhancing the nutritional value of the broth.

Salt: Enhances the overall flavor of the broth.

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

Parsley: Optional, but adds a fresh, herbal note to the broth.

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, known as the Maillard reaction, brings out rich, savory notes that contribute to a more robust and complex 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, though the taste will be lighter and less robust than beef.

• beef bones - Substitute with pork bones: Pork bones can offer a rich and hearty broth, though it will have a slightly different flavor profile compared to beef.

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

• celery - Substitute with fennel: Fennel can provide a similar aromatic quality and a slight sweetness, though it will add a subtle anise flavor.

• onion - Substitute with leek: Leeks can offer a milder, sweeter flavor compared to onions, while still contributing to the overall depth of the broth.

• garlic - Substitute with shallots: Shallots can provide a similar aromatic quality and a slightly sweeter, more delicate flavor.

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

• salt - Substitute with soy sauce: Soy sauce can add a salty, umami flavor to the broth, though it will also darken the color slightly.

• peppercorns - Substitute with crushed red pepper flakes: Crushed red pepper flakes can add a bit of heat and a different kind of spiciness to the broth.

• parsley - Substitute with cilantro: Cilantro can provide a fresh, herbal note similar to parsley, though it has a more distinct flavor.

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

• 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 heavy-duty freezer bags to store the broth. Label each container with the date and contents to keep track of freshness.
• For easy portioning, consider using ice cube trays or silicone molds. Once frozen, transfer the broth cubes to a freezer bag. This method allows you to use small amounts as needed.
• If using jars, leave at least an inch of headspace to allow for expansion during freezing. This prevents the jars from cracking.
• Store the broth in the refrigerator for up to 5 days. If you plan to keep it longer, freezing is the best option.
• When freezing, the broth can be stored for up to 6 months. Ensure it is well-sealed to avoid freezer burn and maintain its rich flavor.
• To reheat, thaw the broth in the refrigerator overnight or use the defrost setting on your microwave. Heat it on the stove over medium heat until it reaches a simmer.
• For added convenience, consider pre-measuring portions before freezing. This way, you can easily grab the exact amount needed for recipes like soups, stews, or sauces.
• If you notice any off smells or changes in color, discard the broth. Properly stored, it should retain its deep, rich aroma and golden-brown hue.

• 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 container.
  2. Cover loosely with a microwave-safe lid or plastic wrap.
  3. Heat on high for 2-3 minutes, stirring halfway through.
  4. Ensure it is heated evenly and to your desired temperature.

• Slow Cooker Method:

  1. Pour the broth into the slow cooker.
  2. Set to low heat.
  3. Allow it to warm for 1-2 hours, stirring occasionally.

• 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 gently, stirring occasionally, until the broth is warmed through.

• Sous Vide Method:

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

• Oven: Used to roast the beef bones at 400°F (200°C) 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 other ingredients for the broth.

• Chopping board: Provides a surface to chop the carrots, celery, and onion.

• Knife: Used to chop the vegetables and quarter the onion.

• Garlic press: Optional tool to smash the garlic cloves.

• Measuring spoons: Used to measure the apple cider vinegar, salt, and peppercorns.

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

• Ladle: Used to skim off any foam or fat that rises to the top during simmering.

• Refrigerator: Cools the broth so that the fat can solidify for easy removal.

• Container: Stores the broth in the refrigerator after it has been strained and cooled.

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

Prep vegetables ahead: Chop carrots, celery, and onion the night before to streamline the process.

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

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

Instant pot method: Use an Instant Pot to cut down simmering time to about 2 hours.