How to Make Bone Broth
Learn how to make bone broth from roasted beef bones that is packed with nutrients, easy to make, and completely delicious. Use it for soups, stews, and your favorite meaty recipes, or enjoy bone broth as a savory hot beverage.
Ingredients
- 12 oz/340g carrots or about 4 large carrots
- 8 oz/225g celery or about 4 stalks
- 1 large yellow onion
- 1 head garlic
- 6 lbs/2.7kg beef bones
- 4-5 dried bay leaves
- 3 large sprigs fresh rosemary
- 3 large sprigs fresh thyme
- 1 tablespoon whole peppercorns
- 2 ¼ teaspoon salt
- ½ teaspoon ground turmeric
- ½ teaspoon paprika
- 3 tablespoons apple cider vinegar
- Water enough to fill the pot, approx 9-10 cups
Instructions
- Preheat the oven to 450°F/230°C.
- Wash the carrots and celery, then roughly chop them into large pieces, keep the celery leaves but set them aside for now.
- Quarter the onion, and separate the cloves of garlic from the head, you can leave the peels on.
- Line a baking sheet with aluminum foil. Place the beef bones, carrots, celery (not the leaves), onion, and garlic on the lined pan.
- Roast the bones and vegetables in the oven for approximately 20 minutes or until the bones get some nice color.
- Carefully place the bones and vegetables along with any juices from the pan into a large stock pot.
- Add the celery leaves, herbs, seasonings, and apple cider vinegar to the pot, then fill the pot with water. The water should fully cover the bones.
- Place the pot on the stove, and bring to a boil. Let boil for 10 minutes then cover and reduce the heat to a low simmer. Let the bone broth simmer for 12-18 hours, stirring occasionally.
- After 12-18 hours, remove the pot from heat.
- Let the pot cool for 15-30 minutes then strain the broth through a fine mesh strainer into another large container with a lid, and transfer the broth to the refrigerator to chill overnight.
- You can choose to either discard the bones and veggies at this point, or you can make a second batch with the same bones, this is called a remouillage. Put them back into the stock pot, fill with water and new seasonings, and simmer the bones again for another 12-18 hours. After the second batch, discard the bones and vegetables.
- After the broth has chilled overnight, there will be a solid layer of fat on the top. Scrape the layer of fat off and discard. The remaining broth will be gelatinous in texture. Spoon it into airtight storage containers, and store in the fridge for 4-5 days or in the freezer until ready to use.
Notes
- The exact amount of bone broth produced by this recipe will depend on the amount of ingredients that you use and the size of your stock pot. This recipe gives specific amounts for making approximately 80 ounces of stock, but feel free to make more or less.
- The beef bones can be used twice. Remove them from the stock, then add them back to the pot with fresh vegetables and seasonings to make a second pot (a remouillage).
- The best bones for bone broth will be those with plenty of marrow and connective tissue, such as femur bones, knuckle bones, and oxtail.
- Ask the butcher to cut large bones into smaller pieces to expose the marrow.
- Other seasonings can be added. Try ginger, clove, peppers, turmeric, and scallions to make broth that's ready to use in your favorite Asian dishes, or add dried ancho peppers, cumin, and oregano for a Mexican spin.
- To enjoy as a beverage, heat up a cup of bone broth and season with a squeeze of fresh lemon juice, and a pinch of red pepper flakes, salt, and black pepper.
- To store: Bone broth can be kept in the fridge for 3-4 days, or for up to 1 year in a deep freezer.
Nutrition
Serving: 8ounces | Calories: 15kcal | Carbohydrates: 3g | Protein: 0.5g | Fat: 0.1g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.01g | Sodium: 526mg | Potassium: 61mg | Fiber: 1g | Sugar: 1g | Vitamin A: 262IU | Vitamin C: 2mg | Calcium: 15mg | Iron: 0.3mg
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