This rich, long-simmered beef bone broth is terrific when used as stock in recipes, but is just as satisfying and delicious enough when enjoyed straight from a mug, gently warmed and topped with a bit of freshly ground pepper. You’ll want to make a trip to the butcher to find your soup bones, since they’ll need to be halved by the butcher with a bandsaw for maximum flavor in the broth.
Photo by Greg DuPree / Food Styling by Torie Cox / Prop Styling by Missie Crawford
Recipe Summary test
Prepare an ice bath by filling a large bowl with ice and a small amount of water. Transfer stock to a large bowl or container that fits into the ice bath. Place the bowl of stock into the ice-bath; chill, stirring occasionally, until stock has cooled to 40°F, about 1 hour. Cover chilled broth and store in refrigerator.
Alternatively, divide broth into small containers, filling no deeper than 2 inches. Let stand at room temperature, uncovered and stirring occasionally, until broth has cooled to 70°F, about 1½ hours. Place broth, uncovered, in refrigerator until broth has chilled to 40°F, about 1 hour. Cover chilled broth, and store in refrigerator up to 5 days or in freezer up to 6 months.