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–+ servings

Beef Bone Broth Recipe

Rich, savory homemade beef bone broth made with a mix of marrow and collagen-rich bones, gently simmered until deeply flavorful and gelatinous when chilled.
Amanda
Prep Time 15 minutes
Cook Time 15 hours
Cool & chill 2 hours
Total Time 17 hours 15 minutes
Serving Size 10 cups

Equipment

  • Large stockpot or Dutch oven
  • Roasting pan
  • Fine mesh strainer
  • Cheesecloth
  • Big bowl or containers
  • Ladle
  • Tongs

Ingredients

  • 3-4 pounds beef bones try to mix it up
  • 1-2 pounds marrow bones makes it rich
  • 1-2 pounds knuckle bones for that nice gelatin
  • 1 pound neck bones or oxtail if you can find it, adds flavor
  • 2 medium onions, quartered
  • 1 piece fresh ginger (about 3 inches), sliced up
  • 10-12 black peppercorns
  • 2-3 star anise optional, but kinda nice
  • 2 tablespoons apple cider vinegar
  • 16 cups Cold water enough to cover everything; enough to cover bones by 2 inches
  • Salt to taste

Instructions

  • Optional for deeper flavor: roast the bones on a rimmed roasting pan at 400°F (205°C) for 30 minutes, turning once halfway through.
  • Add the bones to a large stockpot. Add onions, ginger, peppercorns, and star anise (if using). Pour in the apple cider vinegar.
  • Cover with cold water so the bones are submerged by about 2 inches (about 16 cups, depending on pot size). Bring to a boil over high heat.
  • Reduce heat to the lowest simmer. Skim off any foam that rises during the first hour for a cleaner broth.
  • Simmer, partially covered, for 12–24 hours, checking occasionally and adding a little water if the level drops below the bones.
  • Strain through a fine-mesh strainer into a large bowl or containers (line with cheesecloth for extra clarity, if desired). Discard solids.
  • Cool, then refrigerate. Skim off the fat layer if you’d like. Season with salt to taste when reheating or using.

Notes

Store broth in the refrigerator up to 5 days or freeze up to 6 months. For best texture and flavor, use a mix of marrow and knuckle/neck/oxtail bones. Apple cider vinegar helps extract collagen and minerals; add salt when serving rather than during the long simmer.

Nutrition

Calories: 45kcal | Protein: 9g | Saturated Fat: 0.3g | Cholesterol: 10mg | Sodium: 150mg