Making Beef Bone Broth
Roast marrow and knuckle bones until deep brown, then simmer them in water with aromatics for at least twelve hours. The goal is to draw out collagen and minerals until the liquid turns into a rich, golden stock that sets into a soft jelly when chilled.
The bones dictate the body of the broth.
Use a mix of marrow bones for richness and knuckle or joint bones for the gelatinous texture. If you don't roast the bones first, the broth will taste thin and washed out.
- large heavy-bottomed stockpot
- large rimmed baking sheet
- fine mesh strainer
- cheesecloth
What goes in.
- 4 lbbeef bones, a mix of marrow and knuckles
- 2large yellow onions, halved
- 3carrots, roughly chopped
- 3celery stalks, roughly chopped
- 2garlic heads, halved crosswise
- 2 tbspapple cider vinegar
- 1 tbspblack peppercorns
- 3bay leaves
Hard Roasting
Roast the bones at 425°F until they are dark brown and the marrow is bubbling; this browning is essential for a deep, complex base rather than a bland liquid.
The method.
Roast the bones
Place bones on a baking sheet and roast at 425°F for 45 minutes, turning once, until they look deeply caramelized.
Combine in the pot
Transfer bones to a large stockpot. Add the onions, carrots, celery, garlic, vinegar, and aromatics. Pour in enough cold water to cover the bones by two inches.
Bring to a simmer
Bring the pot to a boil, then immediately turn the heat to the lowest setting. You want only an occasional bubble breaking the surface.
Simmer
Let the pot sit on the lowest flame for at least 12 hours. Skim off any gray foam that rises to the top in the first hour.
Strain
Discard the solids and strain the broth through a fine-mesh sieve lined with cheesecloth into a clean container.
Other turns to take.
Spiced Broth
Add star anise, ginger, and cinnamon sticks during the last two hours of simmering.
Herb-Forward
Tie fresh parsley stems, thyme, and rosemary together with kitchen twine and submerge them in the broth for the final hour.
When it doesn't go to plan.
Always start with cold water; it draws out more flavor than hot water.
If the broth isn't jiggly when chilled, keep the bones for a second shorter boil with fresh water to extract more collagen.
Don't salt the broth while it simmers. Wait until you use it in a final dish so you can control the seasoning.
The ones that keep coming up.
Why is my broth cloudy?
You likely boiled the broth too vigorously. Keep the flame at a gentle whisper to maintain clarity.
How long does this keep?
It will stay fresh in the refrigerator for five days, or you can freeze it in individual portions for up to six months.
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