Homemade Beef Bone Broth

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Rating: 0
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Rate this recipe!

Prep Time

Cook Time

40minutes

Servings

Quarts

Product Type

Broths & Stocks,

Prep Time

Cook Time

40minutes

Servings

Quarts

Product Type

Broths & Stocks,

Homemade Beef Bone Broth

Votes: 0
Rating: 0
You:
Rate this recipe!

Prep Time

Cook Time

40minutes

Servings

Quarts

Product Type

Broths & Stocks,

Prep Time

Cook Time

40minutes

Servings

Quarts

Product Type

Broths & Stocks,

Ingredients

  • 4 lbs. assorted beef bones *Find a mix of large beef bones and cuts with some meat like short ribs, oxtails, neck or knuckle bones.
  • 1 yellow onion (cut into fourths)
  • 2 carrots (roughly chopped)
  • 1 head of garlic
  • 5 dried bay leaves
  • salt and pepper to taste

Instructions

  1. Preheat the oven to 400°F. Place bones on a parchment-lined, rimmed baking sheet along with onion, garlic, and carrots. Roast for 45 minutes: this will help give the broth added depth of flavor.
  2. Transfer bones and vegetables to a large pot. Add cold water to fully submerge all ingredients, about 12 cups. Add bay leaves, cover with the lid slightly ajar, and bring to a very low simmer.
  3. Let simmer for 12-24 hours, skimming any excess fat off occasionally. The bone broth is ready when it's caramel in color and flavorful.
  4. Using a mesh sieve, strain liquid to remove solids.
  5. Salt and pepper to taste, and store in airtight containers.
  6. This bone broth can be stored for 5 days in the fridge or up to 6 months in the freezer.

Ingredients

  • 4 lbs. assorted beef bones *Find a mix of large beef bones and cuts with some meat like short ribs, oxtails, neck or knuckle bones.
  • 1 yellow onion (cut into fourths)
  • 2 carrots (roughly chopped)
  • 1 head of garlic
  • 5 dried bay leaves
  • salt and pepper to taste

Instructions

  1. Preheat the oven to 400°F. Place bones on a parchment-lined, rimmed baking sheet along with onion, garlic, and carrots. Roast for 45 minutes: this will help give the broth added depth of flavor.
  2. Transfer bones and vegetables to a large pot. Add cold water to fully submerge all ingredients, about 12 cups. Add bay leaves, cover with the lid slightly ajar, and bring to a very low simmer.
  3. Let simmer for 12-24 hours, skimming any excess fat off occasionally. The bone broth is ready when it's caramel in color and flavorful.
  4. Using a mesh sieve, strain liquid to remove solids.
  5. Salt and pepper to taste, and store in airtight containers.
  6. This bone broth can be stored for 5 days in the fridge or up to 6 months in the freezer.