Name: Beef Bone Broth
Total time: 600 min
Ingredients: 4 pounds beef soup bones (knuckle and/or neck bones, cut in half by the butcher with a bandsaw); 2 tablespoons vegetable oil; 14 cups cold water; 1 large yellow onion, unpeeled and halved lengthwise; 2 large carrots, chopped; 2 large celery stalks, chopped; 1 garlic head, halved crosswise; 6 thyme sprigs; 2 bay leaves; 1 tablespoon black peppercorns; Kosher salt to taste (optional)

Beef Bone Broth

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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.

By John Somerall

Published on March 16, 2021

Bone Broth Recipe — Photo: Photo by Greg DuPree / Food Styling by Torie Cox / Prop Styling by Missie Crawford

Active Time:

45 mins

Total Time:

10 hrs

Yield:

2 quarts

Ingredients

4 pounds beef soup bones (knuckle and/or neck bones, cut in half by the butcher with a bandsaw)
2 tablespoons vegetable oil
14 cups cold water
1 large yellow onion, unpeeled and halved lengthwise
2 large carrots, chopped
2 large celery stalks, chopped
1 garlic head, halved crosswise
6 thyme sprigs
2 bay leaves
1 tablespoon black peppercorns
Kosher salt to taste (optional)

Directions

Preheat oven to 450°F. Line a baking sheet with aluminum foil. Place beef bones on baking sheet, and drizzle with oil; toss to coat, and arrange in an even layer. Roast until bones are lightly browned, about 20 minutes.
Using tongs, transfer roasted bones to a large stockpot. Add cold water, onion, carrots, celery, garlic, thyme, bay leaves, and peppercorns. Bring to a gentle boil over medium, skimming foam and fat often, about 30 minutes. Reduce heat to low; simmer, uncovered, skimming surface occasionally, until stock is rich and fragrant, 8 hours more.
Line a fine-mesh strainer with cheesecloth and set over a large heatproof bowl. Carefully ladle bone broth through strainer into bowl until majority of the liquid is gone. Using tongs, discard bones, leaving cooked vegetable in the pot. Pour vegetables and remaining liquid into the strainer, pressing with the back of the ladle on the solids to extract remaining broth. Return stock to stockpot, and discard solids in strainer.
If desired, simmer stock over low to reach desired concentration. Season to taste with kosher salt if eating as bone broth, or leave unseasoned to use as stock in recipes.

To store

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.