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Beef Bone Broth
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Prep Time:
10 minutes
Cook Time:
765 minutes
Total Time:
805 minutes
Homemade beef bone broth: Nourishing soup base or stew starter. Freezer-friendly for up to 6 months.
Ingredients:
  • 3.5 pounds beef bones, such as oxtail, short rib, knuckle, and shank
  • 2 stalks celery, cut into 2-inch pieces
  • 1 large onion, cut into 8 pieces
  • 1 medium leek - roots trimmed off, cleaned, and cut into 2-inch pieces
  • 1 whole head garlic, halved crosswise
  • 12 cups water, or as needed
  • 2 bay leaves, or more to taste
  • 1 tablespoon white vinegar
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
Instructions:
  • Preheat your oven to a toasty 450 degrees F (230 degrees C) and cover a baking sheet with aluminum foil.
  • Lay the beef bones on the baking sheet.
  • Place bones in the hot oven for 40 minutes, flipping them halfway through.
  • Gently transfer bones to a large stockpot, along with any pan juices. Add celery, onion, leek, and garlic. Pour in water to cover bones. Mix in bay leaves, vinegar, salt, and pepper.
  • Bring broth to a boil over medium-high heat. Reduce heat to a very low simmer, cover partially, and simmer gently for 12 hours. Remember to skim off any foam and impurities that surface, and add water as needed to keep ingredients submerged.
  • Cool the broth to room temperature off the heat. Strain the broth into a clean pot using a fine-mesh strainer, discarding the bones and vegetables.

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