Name: Beef Bone Broth
Prep time: 30 min
Total time: 510 min
Ingredients: 4 pounds beef soup bones; 2 tablespoons extra-virgin olive oil; 4 medium carrots, cut into 2-inch pieces; 4 stalks celery (with leaves), cut into 3-inch pieces; 2 medium onions, quartered; 2 medium tomatoes, halved; 1 head garlic, halved crosswise; 16 cups cold water; 2 tablespoons cider vinegar (see Tip); 2 sprigs thyme; 2 bay leaves; 1 tablespoon whole black peppercorns; 1 tablespoon kosher salt

Beef Bone Broth

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Look for soup bones--including necks, shanks, knuckles, backs and marrow bones--at the meat department at your supermarket. (You may need to ask the butcher.) Be sure to roast the bones until they become very dark brown in color (almost burnt in some places) to give your broth the richest flavor and deepest color. To remove the most fat, refrigerate the broth overnight.

Annie Peterson

Updated on March 11, 2020

photo of beef bone broth in clear bowl with carrots and celery

Prep Time:

30 mins

Additional Time:

8 hrs

Total Time:

8 hrs 30 mins

Servings:

Yield:

10 cups

Jump to Nutrition Facts

Ingredients

4 pounds beef soup bones
2 tablespoons extra-virgin olive oil
4 medium carrots, cut into 2-inch pieces
4 stalks celery (with leaves), cut into 3-inch pieces
2 medium onions, quartered
2 medium tomatoes, halved
1 head garlic, halved crosswise
16 cups cold water
2 tablespoons cider vinegar (see Tip)
2 sprigs thyme
2 bay leaves
1 tablespoon whole black peppercorns
1 tablespoon kosher salt

Directions

Arrange racks in upper and lower thirds of oven; preheat to 400 degrees F.
Place soup bones on a rimmed baking sheet and drizzle with oil. Roast on the bottom rack for 30 minutes.
Combine carrots, celery, onions, tomatoes and garlic on a second rimmed baking sheet. Move the bones to the upper rack and place the vegetables on the lower rack. Roast until the bones are deep brown and the vegetables are starting to brown in spots, 30 to 45 minutes more.
Transfer the bones and vegetables to a 10- to 12-quart stockpot. Add 1 cup water to the bone pan and scrape up any browned bits with a wooden spoon; add to the pot. Add the remaining 15 cups water, vinegar, thyme, bay leaves, peppercorns and salt. Cover and bring to a boil over high heat. Reduce heat to maintain a low simmer and cook, covered, for 8 hours.
Remove the bones (if desired, remove any meat from the bones and save for another use). Strain the broth through a large sieve into a large bowl; discard the solids. Skim fat from the surface, if desired.

Tips

Adding a splash of vinegar to stock or broth before it starts simmering helps to break down collagen in the bones, which releases more gelatin. The additional gelatin improves the body, texture and flavor of the stock.To make ahead: Refrigerate for up to 1 week or freeze for at least 3 months.Equipment: 10- to 12-quart stockpot

Nutrition Facts (per serving)

Calories

Nutrition Facts
Servings Per Recipe 10
Calories 1
% Daily Value *
Sodium 588mg	26%
Calcium 12mg	1%
Magnesium 4mg	1%
Potassium 6mg	0%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.