My personal favorite, the ultimate bone broth recipe is the one you'd find me sipping if I have the choice between all of the options. A little extra work goes into Beef Bone Broth than Chicken Bone Broth due to roasting some of the items before the simmering process begins. However, it's well worth the extra effort and the delectable smells are unbeatable.
Beef Bone Broth
Beef Bone Broth
Rated 5.0 stars by 1 users
Category
Broth
Author:
Nicole Bimber
Servings
9 quarts
Prep Time
1 hour
Cook Time
24 hours
Some recipes need a heavier, heartier deep rich tasting bone broth. This is my favorite of all broths, yielding a lovely aroma from roasted bones and veggies and a unique flavor profile that comes from the added leeks in addition to onions. Use in all of your favorite stews or anything that calls for beef broth!
Ingredients
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4 lbs beef bones often called soup bones, a mixture of halved marrow and oxtail/knuckle bones with meat on them are perfect
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4 large carrots chopped into large pieces
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2 medium leeks ends trimmed, cut into 2” pieces
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2 yellow onions quartered, skin on (remove only outer, dirty layer)
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2 garlic heads halved, skin on
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4 large celery stalks leaves included, chopped into large pieces
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2 Tb black peppercorns
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½ Tb himalayan sea salt
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2 Tb apple cider vinegar
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4 bay leaves
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as much filtered water as will fill your largest heavy stockpot (mine is an older version of this 12 quart pot)
Directions
Preheat oven to 450 degrees F. Arrange bones, carrots, leeks, onions, and garlic on a covered roasting pan or rimmed baking sheet. Roast for 20 minutes.
After initial 20 minutes, toss contents of the pan and continue roasting for an additional 20 minutes.
While oven contents are roasting, toss remaining ingredients into your heavy-bottomed stock pot (this is similar to what we use).
Once your oven contents are done roasting, add them to your pot.
Cover pot contents to just below the rim of your pot with water and bring to a boil over medium-high heat. It will boil quicker if you put the lid on, keep an eye on it though!
Once boiling, reduce to a bare-simmer (should be bubbling) and cover over low heat for up to 24 hours.
After 24 hours, turn off heat and allow to cool slightly.
Strain over a cheesecloth into a large bowl (I usually need two bowls).
Use as needed, or store for future use!
Recipe Note
*If you do not have a 12 quart stockpot, feel free to adjust this recipe down to what you size pot you have!
*See our Chicken Bone Broth Recipe for instructions on how to easily freeze and store your homemade broth.