Beef Bone Broth Rich Base (Printable)
Slow-cooked beef bones with vegetables and herbs yield a flavorful, nourishing broth base.
# What You'll Need:
→ Bones
01 - 5.5 lbs beef bones (marrow bones, knuckle bones, oxtail, or a mix)
→ Vegetables
02 - 2 large carrots, scrubbed and cut into chunks
03 - 2 celery stalks, cut into chunks
04 - 1 large onion, quartered (skin on for deeper color)
05 - 4 garlic cloves, smashed
→ Aromatics
06 - 2 bay leaves
07 - 1 tsp whole black peppercorns
08 - 4 sprigs fresh thyme or 1 tsp dried
09 - 4 sprigs fresh parsley
10 - 1 tbsp apple cider vinegar
→ Water
11 - 16 cups cold water
12 - 1 tsp sea salt (plus more to taste)
# How-to Steps:
01 - Preheat oven to 425°F. Arrange beef bones on a roasting pan and roast for 30 minutes, turning once, until deeply browned.
02 - Transfer roasted bones to a large stockpot or slow cooker. Add carrots, celery, onion, and garlic.
03 - Pour in cold water until bones are fully submerged. Add apple cider vinegar, bay leaves, peppercorns, thyme, and parsley.
04 - Bring to a gentle boil over medium-high heat. Skim off any foam or impurities that rise to the surface.
05 - Reduce heat to low and simmer uncovered for 12 hours, adding water as needed to keep bones covered.
06 - In the final hour of simmering, season with sea salt to taste.
07 - Strain broth through a fine-mesh sieve into a clean container, discarding solids.
08 - Allow broth to cool, then refrigerate. Once chilled, skim off solidified fat if desired. Store broth in the refrigerator up to 5 days or freeze for longer shelf life.
# Expert Pointers:
01 -
- This broth becomes the secret ingredient that transforms ordinary soups and stews into something restaurant-quality and deeply comforting
- Unlike store-bought versions, homemade broth is alive with collagen and minerals that make your skin glow and your joints feel better
- It's the kind of thing you can sip plain on a cold morning, no judgment, just pure nourishment
- Once you taste the difference real bone broth makes, you'll find yourself making it regularly without thinking twice about the time
02 -
- Never boil your broth vigorously—a rolling boil emulsifies the fat and makes everything cloudy. The slowest, gentlest simmer is what gives you clear, beautiful broth. I learned this the hard way by watching my first batch turn murky, and it taught me that patience isn't just nice, it's essential.
- Starting with cold water makes a real difference. Hot water seals impurities inside the bones; cold water gives them a chance to leach out slowly. This one change is what separated my cloudy early batches from the crystal-clear gold I make now.
- Don't skip the roasting step. I know it adds time, but those caramelized bones are where the depth and richness come from. The difference between a broth that tastes like hot water and one that tastes like pure comfort is literally written in that browning.
03 -
- Keep your bones in a dedicated freezer bag and save them over several weeks before making broth. A larger batch with more varied bones creates complexity that a single batch can't achieve—it's like the difference between a solo instrument and an orchestra.
- The fat layer on top isn't waste; it's protection and flavor. Unless you have a specific reason to remove it, let it stay. It keeps the broth fresher longer and carries fat-soluble nutrients and flavor that are essential to the whole experience.