Beef Bone Broth Recipe

Beef bones: These provide the rich, gelatinous base for the broth, especially if they contain marrow.

Carrots: Add sweetness and depth to the broth.

Celery: Contributes a subtle, savory flavor.

Onion: Adds a robust, aromatic quality to the broth.

Garlic: Enhances the overall flavor with its pungent, savory notes.

Apple cider vinegar: Helps to extract minerals and nutrients from the bones.

Salt: Enhances the flavors of all the ingredients.

Peppercorns: Adds a mild heat and complexity to the broth.

Water: The base liquid that transforms the ingredients into a flavorful broth.

To enhance the flavor of your beef bone broth, consider adding a bouquet garni to the pot. This is a bundle of herbs, typically including thyme, bay leaves, and parsley, tied together with kitchen twine. The herbs will infuse the broth with additional aromatic notes, making it even more delicious.

• beef bones - Substitute with chicken bones: Chicken bones can provide a similar depth of flavor and are often more readily available. They also produce a lighter broth.

• beef bones - Substitute with pork bones: Pork bones can offer a rich and slightly different flavor profile, making the broth hearty and flavorful.

• carrots - Substitute with parsnips: Parsnips have a similar sweetness and texture to carrots, making them a great alternative.

• celery - Substitute with fennel: Fennel adds a slightly different but pleasant flavor and maintains the aromatic quality needed in the broth.

• onion - Substitute with leeks: Leeks provide a milder, sweeter flavor compared to onions and can enhance the broth's complexity.

• garlic - Substitute with shallots: Shallots offer a milder, more nuanced flavor that can complement the other ingredients well.

• apple cider vinegar - Substitute with white wine vinegar: White wine vinegar has a similar acidity and can help extract the nutrients from the bones effectively.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, enhancing the overall taste of the broth.

• peppercorns - Substitute with red pepper flakes: Red pepper flakes can add a bit of heat and complexity to the broth, though they will make it spicier.

• water - Substitute with vegetable broth: Vegetable broth can add additional layers of flavor and depth to the final product.

• Once your beef bone broth has cooled to room temperature, transfer it into airtight containers. Mason jars, BPA-free plastic containers, or even resealable freezer bags work well. Make sure to leave some space at the top of each container to allow for expansion if you plan to freeze it.

• Label each container with the date and contents. This will help you keep track of how long the broth has been stored.

• If you plan to use the broth within a week, store it in the refrigerator. It will keep well for up to 5-7 days.

• For longer storage, freeze the broth. It can be kept in the freezer for up to 6 months. To make it easier to use later, consider freezing the broth in ice cube trays first, then transferring the frozen cubes to a resealable freezer bag. This way, you can easily grab just the amount you need.

• When you're ready to use the frozen broth, thaw it in the refrigerator overnight. If you're in a hurry, you can also thaw it in a microwave or by placing the sealed container in a bowl of warm water.

• Reheat the broth on the stove over medium heat until it reaches a simmer. Avoid boiling it, as this can affect the flavor and nutritional content.

• If you notice any off smells, discoloration, or mold, discard the broth. Always trust your senses to ensure food safety.

• Stovetop Method:

  1. Pour the beef bone broth into a saucepan.
  2. Heat over medium heat, stirring occasionally.
  3. Once it reaches a gentle simmer, it's ready to serve.

• Microwave Method:

  1. Transfer the broth to a microwave-safe bowl or mug.
  2. Cover with a microwave-safe lid or plastic wrap.
  3. Heat on high for 2-3 minutes, stirring halfway through.
  4. Ensure it's heated evenly before serving.

• Slow Cooker Method:

  1. Pour the broth into the slow cooker.
  2. Set to low heat.
  3. Allow it to warm for 1-2 hours, stirring occasionally.

• Double Boiler Method:

  1. Fill the bottom pot of a double boiler with water.
  2. Place the broth in the top pot.
  3. Heat over medium heat, stirring occasionally, until the broth is hot.

• Oven Method:

  1. Preheat your oven to 300°F (150°C).
  2. Pour the broth into an oven-safe dish or pot.
  3. Cover with a lid or foil.
  4. Heat for 20-30 minutes, or until hot.

• Immersion Blender Method:

  1. Pour the broth into a pot.
  2. Use an immersion blender to heat and blend simultaneously.
  3. Blend until the broth is hot and smooth.

• Sous Vide Method:

  1. Pour the broth into a vacuum-sealed bag or mason jar.
  2. Set the sous vide machine to 165°F (74°C).
  3. Submerge the bag or jar in the water bath.
  4. Heat for 1 hour, ensuring the broth is evenly warmed.

• Oven: Used to roast the beef bones at 400°F (200°C) to enhance their flavor.

• Baking sheet: A flat surface to place the beef bones on while roasting in the oven.

• Large stockpot: A big pot to hold all the ingredients and water for simmering the broth.

• Knife: Essential for chopping the carrots, celery, and quartering the onion.

• Cutting board: A surface to safely chop the vegetables and prepare the garlic.

• Fine-mesh strainer: Used to strain the broth and remove the solids after simmering.

• Ladle: Handy for skimming off any foam that forms on the surface of the simmering broth.

• Measuring spoons: Necessary for measuring out the apple cider vinegar, salt, and peppercorns.

• Refrigerator: To cool and store the broth after it has been strained.

• Container with lid: For storing the cooled broth in the refrigerator.

Roast in batches: Roast the beef bones in batches to save oven space and time.

Pre-chop vegetables: Pre-chop the carrots, celery, and onion the night before to streamline the process.

Use a slow cooker: Use a slow cooker to simmer the broth overnight without constant supervision.

Freeze portions: Freeze portions of the broth for quick use in future recipes.

Skim less often: Skim the foam less frequently to save time, as it doesn't significantly affect the flavor.