Beef Bone Broth Recipe
User Reviews
5
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Prep Time
1 hr 10 mins
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Cook Time
1 d
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Total Time
1 d 1 hr 10 mins
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Servings
12 cups
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Calories
33 kcal
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Course
Soup
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Cuisine
North American
Beef Bone Broth Recipe
Description
The Beef Bone Broth Recipe uses 6 pounds of beef soup bones that are first boiled to remove scum and impurities, then roasted in a hot oven until browned to develop a roasted flavor. After roasting, the bones are covered with 3 inches of water in a stockpot and simmered very gently with the lid for 12 to 48 hours. This lengthy simmering extracts gelatin and minerals from the bones, enriching the broth’s body and flavor.
The broth is strained twice through colanders and fine mesh sieves to remove solids and small particles, ensuring clarity. The final broth can vary in quantity depending on the amount of added water and evaporation during cooking. The deep roasted notes and gelatinous texture from the slow simmering make this broth useful as a base for soups, stews, sauces, or sipping as a nourishing drink.
Using a ratio of about one pound of bones to eight cups of water helps achieve the right concentration. The recipe notes suggest saving the roasting pan drippings for cooking to avoid waste. Adjust water levels during simmering to keep the bones covered for even extraction.
Ingredients
- 6 lb beef soup bones see notes
- 48 cups water see notes
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
- Maintain about 1 lb of bones per 8 cups of water for optimal broth concentration.
- Save any oil or drippings from roasting bones to use in cooking for extra flavor.
- Check water levels periodically during simmering and add water to keep bones covered.
- The final broth amount depends on added water and evaporation during the long cook time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12cups
Amount Per Serving
Calories 33 kcal
% Daily Value*
| Serving | 1 cup | |
| Calories | 33kcal | 2% |
| Protein | 8g | 16% |
| Sodium | 137mg | 6% |
| Calcium | 28mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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