Beef Bone Broth Recipe

Beef bones: Essential for creating a rich and gelatinous broth, preferably with marrow.

Carrots: Adds sweetness and depth to the broth.

Celery: Provides a subtle, aromatic flavor.

Onion: Adds a savory depth to the broth.

Garlic: Enhances the overall flavor with its aromatic qualities.

Apple cider vinegar: Helps extract minerals from the bones, adding to the nutritional value.

Salt: Enhances the flavors of the ingredients.

Pepper: Adds a slight heat and complexity to the broth.

Water: The base liquid that extracts flavors and nutrients from the ingredients.

Roasting the beef bones at the beginning of the process not only enhances the flavor of your broth but also helps to develop a rich, deep color. Make sure to spread the bones out in a single layer on the baking sheet to ensure even roasting. Additionally, when you add the apple cider vinegar to the stockpot, it helps to draw out the minerals from the bones, enriching the nutritional value of your bone broth.

• beef bones - Substitute with chicken bones: Chicken bones can provide a similar depth of flavor and are often more readily available. They also create a lighter broth.

• beef bones - Substitute with pork bones: Pork bones can add a rich, slightly different flavor profile that complements many dishes.

• carrots - Substitute with parsnips: Parsnips have a similar texture and sweetness, making them a great alternative to carrots.

• celery - Substitute with fennel: Fennel offers a slightly different flavor with a hint of anise, but it provides a similar texture and aromatic quality.

• onion - Substitute with leeks: Leeks have a milder flavor but can still provide the necessary aromatic base for the broth.

• garlic - Substitute with shallots: Shallots have a milder, sweeter flavor but can still add depth to the broth.

• apple cider vinegar - Substitute with white wine vinegar: White wine vinegar has a similar acidity and can help extract the nutrients from the bones.

• salt - Substitute with soy sauce: Soy sauce can add both saltiness and umami, enhancing the overall flavor of the broth.

• pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different flavor profile that can be interesting in broths.

• water - Substitute with vegetable broth: Vegetable broth can add additional layers of flavor and nutrients to the bone broth.

• Allow the beef bone broth to cool to room temperature. This helps prevent condensation and potential bacterial growth when storing.
• Use a fine-mesh strainer or cheesecloth to strain the broth, ensuring a clear and smooth liquid free of any solid bits of vegetables or meat.
• Transfer the strained broth into airtight containers. Glass jars, BPA-free plastic containers, or silicone freezer bags work well. Leave about an inch of space at the top to allow for expansion if freezing.
• Label each container with the date and contents. This helps you keep track of freshness and ensures you use the oldest broth first.
• For refrigeration, store the broth in the fridge for up to 5 days. The gelatin from the bones will cause it to solidify slightly, which is normal.
• For freezing, place the containers in the freezer. The broth can be stored for up to 6 months. To make it easier to use, consider freezing the broth in ice cube trays first, then transferring the frozen cubes to a larger container or freezer bag.
• When ready to use, thaw the frozen broth in the refrigerator overnight or use the defrost setting on your microwave. Reheat on the stove over medium heat until it reaches a simmer.
• If you notice any off smells or unusual textures, discard the broth. Properly stored beef bone broth should have a rich, savory aroma and a smooth consistency.

• Stovetop Method:

  1. Pour the beef bone broth into a saucepan.
  2. Heat over medium heat, stirring occasionally.
  3. Once it reaches a gentle simmer, it's ready to serve.

• Microwave Method:

  1. Transfer the broth to a microwave-safe bowl.
  2. Cover with a microwave-safe lid or plastic wrap.
  3. Heat on high for 2-3 minutes, stirring halfway through.
  4. Ensure it's evenly heated before serving.

• Slow Cooker Method:

  1. Pour the bone broth into the slow cooker.
  2. Set to low and heat for 1-2 hours.
  3. Stir occasionally to ensure even heating.

• Double Boiler Method:

  1. Fill the bottom pot of a double boiler with water and bring to a simmer.
  2. Pour the broth into the top pot.
  3. Heat gently, stirring occasionally, until warmed through.

• Sous Vide Method:

  1. Pour the broth into a vacuum-sealed bag or ziplock bag.
  2. Set the sous vide machine to 165°F (74°C).
  3. Submerge the bag in the water bath and heat for 1 hour.

• Oven Method:

  1. Preheat your oven to 300°F (150°C).
  2. Pour the broth into an oven-safe dish or Dutch oven.
  3. Cover and heat for 30-45 minutes, stirring occasionally.

• Oven: Used to roast the beef bones at a high temperature to enhance their flavor before simmering.

• Baking sheet: A flat surface to place the beef bones on while roasting in the oven.

• Large stockpot: A big pot to hold all the ingredients and water for simmering the broth.

• Chopping board: A surface to chop the carrots, celery, and onion.

• Chef's knife: A sharp knife to chop the vegetables and quarter the onion.

• Measuring spoons: Used to measure out the apple cider vinegar, salt, and pepper.

• Fine-mesh strainer: A strainer to separate the broth from the solids after simmering.

• Ladle: A tool to skim off any foam or fat that rises to the surface during simmering.

• Refrigerator: Used to cool and store the broth after it has been strained.

• Freezer: An option for long-term storage of the broth.

Roast in batches: If your oven is small, roast the beef bones in batches to save time.

Use a slow cooker: Instead of a stockpot, use a slow cooker to simmer the broth overnight without supervision.

Pre-chop vegetables: Pre-chop the carrots, celery, and onion the night before to save prep time.

Skim efficiently: Use a fine-mesh strainer to quickly skim off foam and fat during simmering.

Freeze portions: Freeze the broth in portion-sized containers for quick use in future recipes.