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Slow-Cooked Beef Bone Broth

Ingredients: beef bone

  • 4 pounds of beef bones with marrow
  • 2 medium carrots, roughly chopped
  • 2 celery stalks, roughly chopped
  • 1 large onion, quartered
  • 4 garlic cloves, peeled and smashed
  • 1 teaspoon salt
  • 1 teaspoon whole peppercorns
  • 2 bay leaves
  • 2 tablespoons apple cider vinegar
  • Fresh herbs (parsley, thyme, rosemary), optional
  • Water to cover

Instructions: beef bone

  1. Preheat your oven to 400°F (200°C). Place the beef bones on a baking sheet and roast for 30 minutes until they are well-browned. This enhances the flavor of the broth.
  1. Transfer the roasted bones to a large slow cooker. Add the carrots, celery, onion, garlic, salt, peppercorns, bay leaves, and apple cider vinegar.
  2. Add enough water to cover all the ingredients. The apple cider vinegar helps to extract nutrients from the bones.
  3. Cover with the lid and cook on low for 24-48 hours. The longer it cooks, the richer and more flavorful it will be.
  4. Occasionally skim off any impurities that rise to the surface with a spoon.
  5. After slow cooking, let the broth cool slightly, then strain it through a fine-mesh strainer to remove all the solids.
  6. Let the broth come to room temperature, then refrigerate. Once chilled, the fat will harden at the top, which you can remove and discard, or keep for other uses.
  7. Store your beef bone broth in the refrigerator for up to a week or freeze it in smaller portions for extended use.

Watch video tutorial

Enjoy this nourishing broth on its own, or use it as a base for soups, sauces, and other recipes.

FAQ Section:

Q: How can I make my beef bone broth taste better?

A: Roasting the bones before simmering is key to a rich-tasting broth. Adding aromatic vegetables and herbs also enhances the flavor. For even more depth, you can include a small amount of umami-rich ingredients like tomato paste or mushrooms.

Q: Can I reuse beef bones for making broth?

A: Yes, you can often get two batches of broth from one set of beef bones, especially when slow-cooked. The second batch may not be as rich, so consider simmering it with a new set of aromatics or vegetables.

Q: What should I do if my beef bone broth is too fatty?

A: If you find your broth too fatty, chill it in the refrigerator. The fat will solidify on the surface, making it easy to remove and discard, or you can save the fat for cooking.

Q: How long can I store beef bone broth?

A: Beef bone broth will last up to a week in the refrigerator. For longer storage, freeze it in airtight containers or ice cube trays for up to 6 months.

Q: Is it okay if my beef bone broth doesn’t gel when chilled?

A: While a gelled broth indicates high collagen content, it’s not the only marker of a good broth. If your broth doesn’t gel, chances are it still contains nutrients. Just ensure you’ve simmered it with acidic components like apple cider vinegar to extract collagen from the bones.

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