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Bone Broth Recipe

frozen jars of simple beef bone broth
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A rich, savory homemade beef bone broth packed with collagen, flavor, and comfort. Great for sipping or as a base for soups and sauces.

Ingredients

Scale

10 lbs beef bones (mix of marrow, knucklebones, short ribs, oxtail – cut in half)

4 large carrots, chopped

2 onions, quartered

2 whole heads garlic, halved

6 celery stalks, chopped

4 bay leaves

¼ cup black peppercorns

4 star anise (optional)

2 cinnamon sticks (optional)

2 tbsp apple cider vinegar

Instructions

  1. Blanch bones in two large pots, cover with cold water, bring to a boil, simmer for 15–20 minutes. Drain and rinse.
  2. Preheat oven to 450°F. Roast blanched bones and veggies on roasting pans for 30–45 minutes until browned.
  3. Clean stockpots, then return bones and vegetables. Scrape all pan bits into the pot too.
  4. Add bay leaves, spices, and vinegar. Cover with cold water (about 12 cups per pot).
  5. Bring to boil, then reduce to low simmer. Cook with lid slightly ajar for 12–24 hours.
  6. Skim foam or excess fat occasionally. Add water to keep ingredients submerged.
  7. Strain broth through a fine mesh sieve. For extra clarity, strain again through cheesecloth.
  8. Cool broth. Pick off any meat (great for soup or sammies!).
  9. Chill broth to solidify fat layer. Remove fat with fork (optional).
  10. Store in fridge (up to 5 days) or freeze in small batches (up to 6 months).

Notes

  • Roast until bones look almost burnt—but not quite. That’s where the flavor hides.
  • Blanching? Don’t skip it. It keeps your broth from lookin’ murky.
  • Use two pots if one ain’t big enough. Just make sure everything stays covered.
  • Don’t overcrowd your flavors. Let those bones do the talking.
  • Wanna freeze it? Mason jars are great, just don’t fill ‘em to the tippy top.

Nutrition

Find it online: https://learnenglish100.com/cooking/bone-broth-recipe/