Beef Bone Broth Recipe

Beef bones: The foundation of the broth, providing rich flavor and nutrients.

Carrots: Adds sweetness and depth to the broth.

Celery: Contributes a subtle, aromatic flavor.

Onion: Enhances the overall taste with its savory notes.

Garlic: Adds a pungent, aromatic quality.

Apple cider vinegar: Helps extract minerals from the bones.

Salt: Enhances the flavors of all ingredients.

Pepper: Adds a hint of spice and complexity.

Water: The base liquid that turns into the broth.

Roasting the beef bones at 400°F (200°C) before simmering them enhances the flavor of the broth. The caramelization that occurs during roasting adds depth and richness, making the final product more robust and savory.

• beef bones - Substitute with shiitake mushrooms: Shiitake mushrooms provide a rich umami flavor that mimics the depth of beef bones in broth.

• carrots - Substitute with carrots: Carrots are already vegan and provide sweetness and nutrients to the broth.

• celery - Substitute with celery: Celery is already vegan and adds a fresh, slightly peppery flavor to the broth.

• onion - Substitute with onion: Onion is already vegan and adds a savory depth to the broth.

• garlic - Substitute with garlic: Garlic is already vegan and enhances the flavor profile of the broth.

• apple cider vinegar - Substitute with apple cider vinegar: Apple cider vinegar is already vegan and helps to extract flavors from the vegetables.

• salt - Substitute with salt: Salt is already vegan and enhances the overall flavor of the broth.

• pepper - Substitute with pepper: Pepper is already vegan and adds a bit of heat and complexity to the broth.

• water - Substitute with water: Water is already vegan and serves as the base for the broth.

• Allow the beef bone broth to cool to room temperature before storing. This helps prevent condensation and bacterial growth.

• Use airtight containers or mason jars to store the broth. Make sure to leave some space at the top as the liquid will expand when frozen.

• Label each container with the date and contents. This ensures you can keep track of how long the broth has been stored.

• For short-term storage, refrigerate the broth. It will stay fresh for up to 5 days. Skim off any solidified fat before reheating.

• For long-term storage, freeze the broth. It can last up to 6 months in the freezer. Consider using ice cube trays for portioning out smaller amounts.

• When freezing in ice cube trays, transfer the frozen cubes to a freezer-safe bag or container once solid. This makes it easy to grab just what you need for recipes.

• To thaw, place the frozen broth in the refrigerator overnight or use the defrost setting on your microwave. Avoid thawing at room temperature to prevent bacterial growth.

• Reheat the broth on the stove over medium heat until it reaches a simmer. This ensures it’s heated evenly and safely.

• If you notice any off smells, discoloration, or mold, discard the broth immediately. Always prioritize food safety.

• Stovetop method: Pour the beef bone broth into a saucepan. Heat over medium heat, stirring occasionally, until it reaches your desired temperature. This method ensures even heating and helps maintain the rich flavor of the broth.

• Microwave method: Transfer the broth to a microwave-safe container. Cover it with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape. Heat on high for 1-2 minutes, then stir. Continue heating in 30-second intervals until hot. Be cautious as the container can become very hot.

• Slow cooker method: Pour the beef bone broth into a slow cooker. Set it to low and heat for 1-2 hours. This method is perfect for reheating large batches and keeps the broth at a consistent temperature without the risk of burning.

• Double boiler method: Fill a large pot with water and bring it to a simmer. Place a heatproof bowl or smaller pot containing the broth over the simmering water. Stir occasionally until the broth is heated through. This gentle method helps preserve the delicate flavors of the beef bone broth.

• Immersion circulator method: If you have a sous vide machine, set it to 165°F (74°C). Place the broth in a sealed bag or jar and submerge it in the water bath. Heat for about 30 minutes or until the broth reaches the desired temperature. This method ensures precise temperature control and even heating.

• Oven: Used to roast the beef bones at 400°F (200°C) for 30 minutes to enhance their flavor.

• Baking sheet: Holds the beef bones while they roast in the oven.

• Large pot: Used to combine the roasted bones with vegetables, vinegar, and water for simmering.

• Knife: Essential for chopping the carrots, celery, and quartering the onion.

• Cutting board: Provides a safe surface for chopping vegetables and preparing the garlic.

• Fine-mesh strainer: Used to strain the broth, ensuring a clear liquid by removing solids.

• Ladle: Helps in skimming off any foam that forms on the surface during simmering.

• Refrigerator: Cools the broth, allowing the fat to solidify on top for easy removal.

• Spoon: Useful for smashing the garlic cloves and for tasting to adjust seasoning.

• Measuring spoons: Ensures accurate measurement of apple cider vinegar, salt, and pepper.

• Large bowl: Can be used to hold the strained broth temporarily before transferring it to storage containers.

Roast bones in advance: Roast beef bones ahead of time and store them in the freezer. This way, you can skip the roasting step when you're ready to make the broth.

Use a slow cooker: Instead of simmering on the stove, use a slow cooker to cook the broth overnight. This saves active cooking time and ensures a rich flavor.

Pre-chop vegetables: Chop carrots, celery, and onion in advance and store them in the fridge. This reduces prep time when you start cooking.

Batch cooking: Make a large batch of broth and freeze it in portions. This way, you have ready-to-use broth for future recipes.