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.
Beef bone broth. We confess we’re sorta amused by the recent “bone broth” trend that makes it seem as though making beef stock from bones is something recent and revelatory. Still, we’ve been wooed by the spareness of this recipe’s approach, which respects the bones’ robust yet basic beefiness and leaves it unfettered with aromatics. If you’re accustomed to embellishing your stock, er, bone broth with onion and carrots and so on, go ahead and do the same with this plain Jane version. We won’t tell. If you’re not accustomed to adding a splash of vinegar to your stock and wondering why bone broth recipes require it, we’ve been told that it believe it draws out more minerals from the marrow though we’ve yet to find research that supports this. Still, it boasts a classic beef stock taste, so we’re not complaining…too much. Originally published October 4, 2015.–Renee Schettler Rossi
How To Make The Healthiest Beef Bone Broth
Opt for grass-fed and preferably organic beef bones. They contain high amounts of healthful compounds including CLA, ALA, Omega-3, and has strong anti-inflammatory properties and lack all the nasty 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 about 6 cups
Special Equipment: Stock pot, slow cooker (if following the slow cooker method), or pressure cooker (if following the pressure cooker variation)
IngredientsEmail Grocery List
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.
How To Vary The Amount Of Beef Bone Broth That You Make
- If you’d rather make a different quantity than the recipe, simply use the ratio of 1 pound bones to 1 quart (4 cups) water. Add 1 teaspoon salt and 1/2 tablespoon vinegar per pound of bones.
Recipe Testers Reviews
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!