International · Breakfast · Snack
Beef Bone Broth
A deep, savoury broth made from roasted beef bones and vegetables, slowly simmered until rich and full-bodied. Strained and lightly seasoned, it is meant to be sipped warm from a mug.
- Prep
- 15 min
- Cook
- 520 min
- Total
- 535 min
- Serves
- 8
Calories come from: Carbs 0% · Fat 0% · Protein 100%
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Ingredients
For 8 servings- 1.8 kg whole, discarded after straining (about 80 g of gelatin and marrow dissolves into the broth)Beef soup bones (knuckle, marrow and oxtail mix)
- 1 large, strained out200 gOnion, quartered with skin on (optional)
- 2 medium, strained out120 gCarrots, cut into chunks (optional)
- 2 stalks, strained out80 gCelery stalks, cut into chunks (optional)
- 1 head, strained out40 gGarlic, halved crosswise (optional)
- 2 tbsp30 gApple cider vinegar
- 2 leaves, strained outBay leaves (optional)
- 1 tsp, strained outBlack peppercorns (optional)
- 1 tsp6 gSalt
- 5 litres (4 litres to start, up to 1 litre for topping up)5,000 gCold water
Steps
- 1
Heat the oven to 220 °C / 425 °F.
- 2
Spread the beef bones on a large roasting tray in a single layer.
- 3
Roast the bones for 40 minutes, turning once halfway, until well browned.
- 4
Transfer the roasted bones to a large stockpot and discard the fat left in the tray.
- 5
Add the onion, carrots, celery, garlic, bay leaves and peppercorns to the pot.
- 6
Pour in 4 litres of the cold water and the apple cider vinegar so everything is covered.
- 7
Bring slowly to a boil over medium heat, then skim off any foam that rises.
- 8
Reduce to the lowest heat so the broth barely bubbles, partly cover and simmer for 8 hours, topping up with some of the remaining water (heated) if the bones become exposed.
- 9
Strain the broth through a fine sieve into a clean pot or large bowl and discard the bones, vegetables and spices.
- 10
Skim as much fat as possible from the surface with a ladle.
- 11
Stir in the salt, taste and adjust.
- 12
Serve hot in mugs, about 300 ml per serving.
- 13
Cool leftovers quickly, refrigerate in covered containers for up to 4 days or freeze for up to 3 months, and reheat to a full boil before drinking.
Swaps, storage and make-ahead
Swaps
- Use beef chuck or shin pieces along with fewer bones if your butcher has no soup bones, though the broth will set less firmly.
- Swap the beef bones for roasted chicken carcasses and wings and simmer for about 4 to 6 hours for a lighter chicken bone broth.
- Use white wine vinegar or lemon juice instead of apple cider vinegar.
- Add a few dried mushrooms or a strip of kombu in place of some vegetables for extra savoury depth.
Storage
Cool the strained broth quickly and refrigerate in covered containers within 2 hours for up to 4 days, or freeze for up to 3 months. Reheat until it comes to a full boil before serving.
Make ahead
Make the broth a day or two ahead and chill it overnight, then lift off the solid fat layer before reheating. You can also freeze it in portions, such as 300 ml containers, to thaw in the fridge as needed.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: Celery
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (640 g) | Per 100 g | |
|---|---|---|
| Calories | 34 kcal | 5 kcal |
| Protein | 8.6 g | 1.3 g |
| Carbohydrates | 0 g | 0 g |
| of which sugars | 0 g | 0 g |
| Fiber | 0 g | 0 g |
| Fat | 0 g | 0 g |
| of which saturated | 0 g | 0 g |
| Sodium | 336 mg | 53 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
