Beef Bone Broth Recipe

Name: Beef Bone Broth Recipe
Prep time: 1 h 10 min
Cook time: 1 d
Total time: 1 d 1 h 10 min
Yield: 12 cups
Ingredients: 6 6 lb beef soup bones; 48 48 cups water

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5.0

81 reviews

Excellent

Prep Time
1 hr 10 mins
Cook Time
1 d
Total Time
1 d 1 hr 10 mins
Servings
12 cups
Calories
33 kcal
Course
Soup
Cuisine
North American

Beef Bone Broth Recipe

Iris Warren

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Beef bone broth is an easy kitchen staple that's made by simmering beef bones for many hours. The liquid is incredibly healthy. It's delicious to drink on its own and makes the best soups. Make a big batch and freeze it for later!

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Ingredients

Servings

6 6 lb beef soup bones see notes
48 48 cups water see notes

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Instructions

Preheat your oven to 450 degrees Fahrenheit.
Add the bones to a large pot and cover them with an inch of water. Bring the pot to a boil over high heat. Continue to boil the bones rapidly for 15 minutes. Dain the bones through a colander.
Place the bones on a baking sheet and put them into the oven. Roast the bones for 45 minutes, or until they are well browned. Carefully remove the pan from the oven. (Tip: save the oil that is on the pan and use it for cooking!)
Place the roasted bones in a stockpot and cover with 3-inches of water. Cover the pot and bring it to a boil over high heat. Reduce the heat so that the water is simmering very gently. Continue to simmer the broth (with the lid on!) for 12-48 hours. Check the pot occasionally and add water if the bones start showing.
Place a colander in a very large bowl. Carefully strain the stock to remove the bones.
Place a fine-mesh sieve over another large bowl and strain the broth a second time to remove any small bits of bones.
Let the broth cool slightly then put it into your fridge to cool completely. Letting it cool overnight is best.
Carefully scrape off the layer of fat that has hardened on top. Underneath the fat, the broth will be thick and jello-like. (Tip: save this fat and use it for cooking, too!)
Store the broth in the fridge for up to 4 days or in your freezer for 6 months.

Notes

You can use more or fewer beef bones. Aim for a ratio of about 1 lb. of bones to 8 cups of water.
The amount of water you'll need to use will depend on the size of your pot. In our stockpot, we need 48 cups of water to cover 6 lbs. of beef bones in 3-inches of water.
The amount of broth that this recipe makes will vary depending on how much water you add to your pot and how much evaporates during cooking.