Bone Broth Recipe
A rich and nourishing beef bone broth recipe made with roasted marrow bones, veggies, and spices, slow-simmered for deep flavor and gelatinous goodness. Perfect for sipping or as a soup base.
- Prep Time: 1 hour
- Cook Time: 10 hours
- Total Time: 11 hours
- Yield: 24 cups 1x
- Category: Soup
- Method: Simmered
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
10 pounds beef bones (mix of marrow, oxtail, short ribs, knucklebones)
4 large carrots, chopped
2 medium onions, quartered
2 whole heads garlic, halved
6 celery stalks, cut into chunks
4 bay leaves
1/4 cup black peppercorns
4 whole star anise (optional)
2 cinnamon sticks (optional)
2 tbsp apple cider vinegar
Water to cover
Instructions
- Blanch the bones: Add bones to large pots, cover with water, and boil for 15-20 minutes. Drain and rinse.
- Roast the bones and veggies: Place bones, carrots, onions, garlic, and celery in roasting pans. Roast at 450°F for 30-45 minutes, turning once.
- Transfer to stockpots: Scrape everything into clean stockpots. Add spices, vinegar, and enough cold water to cover by an inch.
- Bring to a boil: Cover and bring to a low boil.
- Simmer: Lower heat and simmer with lid ajar for 12-24 hours. Skim foam occasionally and add water as needed.
- Strain: Remove solids with a mesh strainer. For extra clarity, strain again through cheesecloth.
- Cool and store: Let cool, skim fat, and store in jars. Keeps in fridge for 5 days or freeze for up to 6 months.
Notes
- Ask your butcher to cut the bones—especially those big femurs.
- Always blanch beef bones first. It makes a huge difference.
- Roast until they’re nearly too brown. That’s where the flavor lives.
- Don’t overcrowd your pot. Use two if needed.
- Add salt after cooking. Taste and adjust to your liking.
- Drink it warm with a sprinkle of sea salt or use it in soups, grains, or sauces.
Nutrition
- Serving Size: approximate per 1-cup serving
- Calories: 45 kcal
- Protein: 11g
Find it online: https://easyrecipeslist.com/bone-broth-recipe/