Beef Bone Broth
Serves: 4
Floy Nolan
1 January 1970
Based on User reviews:
55
Spice
58
Sweetness
64
Sourness
45
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
Directions:
1
Preheat oven to 450°F
2
Place beef bones, carrots, leek, onion, and garlic on a roasting pan or rimmed baking sheet and roast for 20 minutes
3
Toss the contents of the pan and continue to roast until deeply browned, about 20 minutes more
4
Fill a large (at least 6-quart) stockpot with 12 cups of water (preferably filtered)
5
Add celery, bay leaves, peppercorns, and vinegar
6
Scrape the roasted bones and vegetables into the pot along with any juices
7
Add more water if necessary to cover bones and vegetables
8
Cover the pot and bring to a gentle boil
9
Reduce heat to a very low simmer and cook with lid slightly ajar, skimming foam and excess fat occasionally, for at least 8 but up to 24 hours on the stovetop
10
The longer you simmer it, the better your broth will be
11
Add more water if necessary to ensure bones and vegetables are fully submerged
12
Alternately, you can cook the broth in a slow cooker on low for the same amount of time
13
Remove the pot from the heat and let cool slightly
14
Strain broth using a fine-mesh sieve and discard bones and vegetables
15
Let continue to cool until barely warm, then refrigerate in smaller containers overnight
16
Remove solidified fat from the top of the chilled broth
17
Preheat oven to 450°F
18
Place beef bones, carrots, leek, onion, and garlic on a roasting pan or rimmed baking sheet and roast for 20 minutes
19
Toss the contents of the pan and continue to roast until deeply browned, about 20 minutes more
20
Fill a large (at least 6-quart) stockpot with 12 cups of water (preferably filtered)
21
Add celery, bay leaves, peppercorns, and vinegar
22
Scrape the roasted bones and vegetables into the pot along with any juices
23
Add more water if necessary to cover bones and vegetables
24
Cover the pot and bring to a gentle boil
25
Reduce heat to a very low simmer and cook with lid slightly ajar, skimming foam and excess fat occasionally, for at least 8 but up to 24 hours on the stovetop
26
The longer you simmer it, the better your broth will be
27
Add more water if necessary to ensure bones and vegetables are fully submerged
28
Alternately, you can cook the broth in a slow cooker on low for the same amount of time
29
Remove the pot from the heat and let cool slightly
30
Strain broth using a fine-mesh sieve and discard bones and vegetables
31
Let continue to cool until barely warm, then refrigerate in smaller containers overnight
32
Remove solidified fat from the top of the chilled broth