Description
A rich and flavorful beef broth made from scratch, perfect for soups, stews, and more.
Ingredients
Scale
- 4 pounds beef bones (oxtail, shank, or marrow bones)
- 1 large onion, quartered
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, crushed
- 2 bay leaves
- 1 teaspoon black peppercorns
- 1 tablespoon apple cider vinegar
- 12 cups water
- Salt to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Place the beef bones on a baking sheet and roast in the preheated oven for 30-40 minutes, until browned.
- In a large stockpot, combine the roasted bones, onion, carrots, celery, garlic, bay leaves, peppercorns, apple cider vinegar, and water.
- Bring to a boil over high heat, then reduce to a simmer.
- Skim off any foam that rises to the top during the first 30 minutes.
- Let the broth simmer for at least 4 hours, preferably 6-8 hours, adding more water if necessary to keep the bones covered.
- After simmering, strain the broth through a fine mesh sieve into another pot or large bowl.
- Season with salt to taste.
- Let the broth cool, then store in airtight containers in the refrigerator for up to a week or freeze for up to 3 months.
Notes
- You can add herbs like thyme or parsley for additional flavor.
- For a richer broth, you can add some meat along with the bones.
- Use the broth as a base for soups, sauces, and other dishes.
- Prep Time: 15
- Cook Time: 6
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 50
- Sodium: 50
- Fat: 2
- Carbohydrates: 2
- Protein: 8