Homemade Beef Broth
Learn to make a rich, flavorful beef broth at home with this detailed guide. Perfect for soups, stews, and sauces, this recipe offers professional tips and variations to suit your needs.
Equipment
- Large roasting pan
- Large stockpot
- Fine mesh sieve
- Large bowl or additional pot for straining
Ingredients
- 3-4 pounds beef bones preferably a mix of marrow, knuckle, and oxtail bones
- 2 tablespoons olive oil
- 2 onions roughly chopped
- 2 carrots roughly chopped
- 2 celery stalks roughly chopped
- 4 cloves garlic smashed
- 2 tablespoons tomato paste
- 1 bay leaf
- 1 teaspoon black peppercorns
- 1 tablespoon apple cider vinegar helps extract minerals from bones
- 10 cups water or enough to cover ingredients
Instructions
- Preheat your oven to 400°F (200°C). Place the beef bones on a roasting pan and drizzle with olive oil. Roast for about 45 minutes, turning halfway through, until deeply browned.
- Transfer the roasted bones to a large stockpot. Add the chopped onions, carrots, celery, garlic, tomato paste, bay leaf, peppercorns, and apple cider vinegar. Pour in enough water to cover the ingredients by about an inch.
- Bring the mixture to a boil, then reduce to a low simmer. Skim off any foam that rises to the surface. Let simmer uncovered for 12-24 hours, adding more water if needed to keep ingredients submerged.
- After simmering, strain the broth through a fine-mesh sieve into a large bowl or another pot. Discard the solids. Let the broth cool slightly, then refrigerate overnight.
- Once chilled, remove the layer of solidified fat from the top of the broth. Reheat the broth, then use immediately or store as desired.
Notes
Chef's Tips:
• For a clearer broth, avoid stirring during simmering
• Common mistake: Not skimming foam, which can cloud the broth
• Serve as a base for soups or sauces, or enjoy as a warm drink
Food Safety:
• Ensure broth reaches a boil to kill any bacteria
• Store broth in the refrigerator for up to 5 days or freeze for up to 6 months