A good beef bone broth recipe should be bursting with nutrients as well as offering a robust, meaty flavour. Not only is this a delicious recipe to sip if you’ve been feeling under the weather, but it can be used as the basis of so many dishes. This broth is made with roasted beef bones and vegetables making it an easy recipe for even a novice. It is the perfect ingredient for any recipe that calls for homemade beef stock.
It’s so easy to make beef bone broth at home. Beef bone broth, or “brodo di carne”, will make the whole house smell incredible while it cooks and the flavour is the perfect addition to many recipes.
Why You’ll Love This
- Fresh: Homemade bone broth allows you to look in all those wonderful fresh flavours you’re adding to the mix. You’ll never find a canned bone broth anywhere near as tasty as the homemade version.
- Simple: This recipe is largely about chopping, roasting and mixing, and even newbies in the kitchen should find the broth a breeze to prepare.
- Nutritious: Bone broth soup recipes are known for being healthy. Calcium and phosphorus come from the bones, while Vitamins A, B2, B12, and E come from the marrow and you also get amino acids, iron, calcium, zinc, and selenium in every delicious sip.
Beef Bone Broth Recipe Ingredients
Beef bones are the main ingredient in homemade beef broth. More nutrients and flavour come from the vegetables, which in this case are carrots, celery, onion, garlic, bay leaves, thyme, rosemary, turmeric, paprika, and apple cider vinegar. Use marrow bones with bones with some meat for the best result.
How to Make Homemade Bone Broth
For more detailed instructions, with weights and measurements, jump to the printable recipe card.
- Prep and cook the vegetables: Chop the veggies and then roast them along with the beef bones in the oven.
- Put the roasted bones and vegetables in a big pot: Transfer everything from the oven into a soup pot, along with any juices from the baking pan, and the other ingredients.
- Cook the beef bone broth: After boiling the broth for about 10 minutes, turn down the heat and cook it gently for 12 hours or more.
- Strain the soup: Sieve the soup using cheesecloth or a fine mesh strainer to remove any solids and chill it overnight in the refrigerator.
The most important step of making bone broth is roasting the bones and vegetables. It adds a depth of flavour and colour to the broth and should not be skipped.
Choosing Beef Bones for Broth
You can use any kind of roasted beef bones and vegetables to make beef bone broth at home. Choose bones with plenty of marrow and collagen in order to enjoy the best health benefits from your “brodo di carne”.
The best bones for broth are the ones with the most cartilage and connective tissue. Some people prefer grass fed beef bones to make bone broth, but that is a personal preference and you will enjoy the benefits of bone broth regardless.
If you’re getting the bones from the meat department at your supermarket or a butcher, have them chop the bones smaller so it’s easier to get all that healthy marrow out. You can mix and match. You can ask a butcher for beef bones, meaty bones, soup bones, or marrow bones. I like to save leftover bones from cooking and freeze them until I’m ready to make homemade beef stock.
Substitutions and Variations
You can use any vegetables you have on hand. Making beef bone broth is a great way to reduce food waste. You can save bones and extra veggies to make the best bone broth.
Add some spices to your homemade broth if you like. If you want to go for an Asian taste, for example, try adding ginger and star anise, and perhaps some cinnamon and chillies as well.
Uses for Bone Broth
Homemade beef bone broth is delicious to sip as a drink but you can also use it as the basis for other recipes including soups, stews and more. Try it in your next pot roast, French onion soup, brown gravy or for homemade minestrone. There are so many uses for bone broth recipes!
Store: This easy beef bone broth should be fine for up to a week in an airtight container in the refrigerator.
Freeze: It also freezes well and should be fine for up to 6 weeks. Again, keep it in a sealed container. Once you know how to freeze bone broth you can make a big batch of it.
Reheat: You can warm it back up in a pan on the stove or microwave it.
Homemade Bone Broth FAQs
Although both terms are sometimes used interchangeably, they’re aren’t exactly the same thing. The main difference is bone broth entails simmering marrow-rich beef bones for a long time at medium heat to low heat. This coaxes out all the collagen and marrow from the bones into the broth.
Yes you can, and because of the long, slow cooking time, the roasted beef bones and vegetables will cook to perfection in there and the tight lid means you don’t have to worry about it boiling dry however many hours you cook it for.
You should cook bone broth for 10 hours at minimum and up to 18 hours. I find 12 hours works well.
There is no limit to how often you should drink bone broth. Some people enjoy drinking bone broth daily.
Beef Bone Broth Recipe
Beef Bone Broth Recipe
- 12 Ounces carrots
- 8 Ounces celery
- 1 onion large
- 1 Head garlic
- 6 Pounds beef bones
- 5 bay leaves
- 3 Sprigs rosemary fresh
- 3 Sprigs thyme fresh
- 1 Tablespoon peppercorns whole
- 2 ¼ Teaspoon salt
- ½ Teaspoon turmeric
- ½ Teaspoon paprika
- 3 Tablespoons apple cider vinegar
- 10 Cups water or enough to fill the pot
- Preheat the oven to 450 degrees F.
- 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 foil.
- Roast the bones and vegetables in the oven for approx 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 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 to 18 hours, remove the pot from heat.
- Let the pot cool for 15 to 30 minutes then strain the broth through a fine mesh strainer into another large container with a lid, 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 to 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 into airtight storage containers, store in the fridge for 4 to 5 days or in the freezer until ready to use.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Everyone needs at least one great beef broth recipe and this one is perfect. All you need to do is roast beef bones and vegetables and then cook the mixture low and slow to make the most delicious tasting broth you ever tried. Making your own bone broth is so much more affordable than purchasing pre-made broth. So go ahead and make a tasty batch of bone broth!
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Bella Bucchiotti is a storyteller, food lover, dog mom and adventure seeker living on the Pacific coast. She shares her passion for food, dogs, fitness, adventures, travel and philanthropy, in hopes of encouraging followers to run the extra mile, try new recipes, visit unfamiliar places and stand for a cause. Bella lives with Type 1 Diabetes and Celiac Disease.