Making beef bone broth is a straightforward process that involves simmering beef bones to extract their flavors, nutrients, and gelatin. Here's a basic recipe to get you started:
- Beef bones (such as marrow bones, knuckle bones, or a combination)
- Water (enough to cover the bones)
- Optional vegetables (carrots, onions, celery, garlic, etc.)
- Optional herbs and spices (bay leaves, thyme, peppercorns, etc.)
- Apple cider vinegar (optional, for better mineral extraction)
- Salt and pepper to taste
- Roast the Bones (Optional):
- Preheat your oven to 400°F (200°C).
- Place the beef bones on a baking sheet and roast them for about 30 minutes. This step is optional but can enhance the flavor of the broth.
- If you're using marrow bones, you can ask your butcher to cut them into smaller pieces to expose the marrow.
- For best results, it's a good idea to blanch the bones in boiling water for 5-10 minutes before starting the broth. This helps remove impurities that can cloud the broth.
- Place the bones in a large stockpot or slow cooker.
- Add enough water to cover the bones by a few inches.
- If using a large stockpot, you may need to add more water as it evaporates during cooking. If you're using vegetables and herbs, add them to the pot.
- Optionally, add a splash of apple cider vinegar (about 1-2 tablespoons). This can help extract minerals from the bones.
- Bring the water to a boil over high heat, then reduce the heat to a very low simmer. You want a gentle bubbling, not a rolling boil.
- Skim off any foam or impurities that rise to the surface during the first hour or two of simmering.
- Let the broth simmer for at least 12-24 hours.The longer you simmer, the richer and more flavorful the broth will become.
- If using a slow cooker, you can simmer for 24-48 hours on the low setting.
- Once the broth has simmered to your satisfaction, remove it from the heat.
- Use a fine-mesh strainer or cheesecloth to strain out the solids, leaving you with a clear liquid.
- Season the broth with salt and pepper to taste.
- Allow the broth to cool, then store it in airtight containers in the refrigerator for up to a week or freeze it for longer storage.