A glass jar filled with beef bone broth.

4.86 / 7 votes

Beef Bone Broth

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.

Prep Time40

Cook Time12

Total Time12 40

Course: Mains

Cuisine: American

Servings: cups

Calories: 109

Equipment

Stock pot, slow cooker (if following the slow cooker method), or pressure cooker (if following the pressure cooker variation)

Ingredients

▢ 5 pounds beef marrow bones (raw or cooked leftovers), rinsed and patted dry
▢ 5 quarts (20 cups) cold water
▢ 2 tablespoons cider vinegar
▢ 1 tablespoon salt, plus more to taste
▢ Two bay leaves, (optional)
▢ Vegetables and aromatics, such as onions, carrots, celery, garlic, parsnips, mushrooms, parsley, and so on, (optional)

US - Metric

Instructions

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.
☞ TESTER TIP: 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.
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.
☞ TESTER TIP: The good folks at Genuine Food Company, a CSA in Maryland, suggested this tip for what to do with the congealed fat as the broth cools: "Rather than skimming it off and throwing it away, try mixing it with bird seed and put it in a net bag to hang from a tree in the winter or just smear it in the crotch of the tree. The birds will thank you."
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.

Nutrition