Beef bone broth is easy to make from bones and vinegar and water and has health benefits and is paleo and lends itself to any recipe that calls for homemade beef stock. Here’s how to make it and advice on where to buy beef bones.
What are the bes bones to use for beef bone broth?
Opt for grass-fed and preferably organic beef bones. They contain high amounts of healthful compounds, including CLA, ALA, and omega-3s, along with strong anti-inflammatory properties. And they lack all the hormones, antibiotics, and other cooties from conventional beef. Check your local health food store, either at the butcher counter or in the freezer section.
Beef Bone Broth
- Quick Glance
- 10 M
- 24 M
- Makes 6 cups
Special Equipment: Stock pot, slow cooker (if following the slow cooker method), or pressure cooker (if following the pressure cooker variation)
Preheat the oven to a 400°F (204°C).
Pat the bones dry. Toss the bones in a roasting pan and slide it into the oven and leave the bones alone until they’re aromatic and browned, about 30 minutes.
If using a stock pot, dump the bones, water, vinegar, salt, and bay leaves, if desired, in the pot. Cover and bring to boil. Reduce the heat to a very gentle simmer, cover partially, and cook for 12 to 24 hours, skimming any filth that floats to the surface. If necessary, add a little water to keep the bones submerged.
If using a slow cooker, dump the bones, water, vinegar, salt, and bay leaves, if desired, in the pot. Cover and bring to boil. Reduce the heat to low, cover, and cook for 24 to 48 hours, skimming any filth that floats to the surface. If necessary, add a little water to keep the bones submerged.
If using a pressure cooker, dump the bones, water, vinegar, salt, and bay leaves, if desired, in the pot. Cover and cook for 1 to 3 hours in a pressure cooker.
Strain the bone broth, discarding the solids. Taste and, if desired, add more salt. Let cool to room temperature. Skim the solidified fat on the surface of the stock prior to using.
Cover the broth and refrigerate for up to 3 days or freeze it for up to 3 months. (Consider portioning the skimmed broth into 1-cup increments prior to freezing so you can thaw exactly the amount you need.) Originally published October 4, 2015.
Recipe Testers' Tips
I make this basic beef bone broth recipe religiously every fall and freeze it so it's on hand all winter. It's wonderful added to any soup or stew and a tea cup-full when one has the flu can almost perform miracles. This is a great addition to anyone's repertoire of classic beef, chicken, shellfish, and vegetable stocks. I browned the bones before adding them to the stock pot—I feel this is always an important step when adding layers of flavor.
The flavor of this beef bone broth is simply the essence of marrow. There was no foam to skim. I used the slow cooker on low for 24 hours and kept it covered, because the broth did not come to vigorous enough simmer that would cause shaking and lead to cloudiness. There was not a ton of fat, as most of it was rendered during roasting. I got 1 3/4 quarts bone broth from 2 pounds bones. In terms of taste, it's a very basic bone broth. It was very difficult to de-grease anything the broth touched—I had to wash my slow cooker 3 times to get it clean again!