Beef Bone Broth Recipe
This dark, flavorful broth is great for sipping when you are sick or adding to your favorite recipe.
Equipment
- 1 Large Stock Pot
- 2 Cookie Sheet
- 1 Parchment Paper
- 1 Food Strainer/ Colander
- 1 cheese cloth/cotton dish towel
Ingredients
- 10 lb beef bones
- 4 carrot
- 6 celery stalk
- 2 red onion
- 2 heads of garlic
- 4 bay leaf
- 2 cinnamon stick
- 4 star anise
- 1/4 cup peppercorn
- 2 tbsp apple cider vinegar
- 24 cup water
Instructions
Blanch Bones
- Place beef bones in a large stock pot and fill with water until the bones are covered by 1" of water. Bring water to a boil and then turn burner down to medium-low heat to simmer for 15 minutes.
- Pour blanched bones into a food strainer in the sink and rinse the bones off.
Roast Bones and Vegetables
- Preheat oven to 450℉.
- Divide blanched bones onto 2 parchment paper lined cookie sheets.
- Roast bones for 30 minutes. Flip bones and add carrot, celery, onion, and garlic to the bones on the cookie sheets. Roast for an additional 15 minutes.
Broth
- Add Roasted Bone/Vegetable mixture to a large stock pot or divide between two large pots. Top with 24 cups of water or until bones are covered by 1" of water.
- Add bay leaf, cinnamon stick, star anise, peppercorns, and apple cider vinegar.
- Bring to a boil and then simmer on low heat for 8-12 hours.
- Place cheese cloth or cotton dishtowel lined colander on top of a large bowl and carefully pour broth through lined colander. Make sure to check the bowl periodically while strained to not overfill the bowl. You will probably have to strain in batches.
- Allow broth to cool to room temperature and add into container you intend to store your broth in. Refrigerate over night.
- (Optional) Skim fat layer off the top of the gelatinized broth.
- Keep refrigerated for up to 5 days or store in the freezer in a freezer safe container for up to 6+ months.