If you haven’t tried Bone Broth yet, you are in for a treat! Not only is it delicious, hearty and filling, the health benefits are great too. The longer you cook this nourishing broth, the more savory and concentrated it will become. Roasting the bones beforehand will add even more flavor and richness. View the full recipe at Epicurious.com

*Make Ahead of Time:
Broth can be stored for up to 5 days in the refrigerator and up to 6 months in the freezer.

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Bone Broth
Prep Time 30 minutes
Cook Time 9-24 hours
Servings
Ingredients
  • 4 lb beef bones preferably a mix of marrow bones and bones with a little meat on them, such as oxtail, short ribs, or knuckle bones (cut in half by a butcher)
  • 2 carrots unpeeled carrots, cut into 2-inch pieces
  • 1 medium leek end trimmed, cut into 2-inch pieces
  • 1 medium onion quartered
  • 1 head garlic halved crosswise
  • 2 stalks celery cut into 2-inch pieces
  • 2 bay leaves
  • 2 Tbsp black peppercorns
  • 1 Tbsp cider vinegar
Prep Time 30 minutes
Cook Time 9-24 hours
Servings
Ingredients
  • 4 lb beef bones preferably a mix of marrow bones and bones with a little meat on them, such as oxtail, short ribs, or knuckle bones (cut in half by a butcher)
  • 2 carrots unpeeled carrots, cut into 2-inch pieces
  • 1 medium leek end trimmed, cut into 2-inch pieces
  • 1 medium onion quartered
  • 1 head garlic halved crosswise
  • 2 stalks celery cut into 2-inch pieces
  • 2 bay leaves
  • 2 Tbsp black peppercorns
  • 1 Tbsp cider vinegar
Instructions
  1. Preheat oven to 450°F. Place beef bones, carrots, leek, onion, and garlic on a roasting pan or rimmed baking sheet and roast for 20 minutes. Toss the contents of the pan and continue to roast until deeply browned, about 20 minutes more.
  2. Fill a large (at least 6-quart) stockpot with 12 cups of water (preferably filtered) . Add celery, bay leaves, peppercorns, and vinegar. Scrape the roasted bones and vegetables into the pot along with any juices. Add more water if necessary to cover bones and vegetables.
  3. Cover the pot and bring to a gentle boil. Reduce heat to a very low simmer and cook with lid slightly ajar, skimming foam and excess fat occasionally, for at least 8 but up to 24 hours on the stovetop. (Do not leave on stovetop unattended, simply cool and continue simmering the next day.) The longer you simmer it, the better your broth will be. Add more water if necessary to ensure bones and vegetables are fully submerged. Alternately, you can cook the broth in a slow cooker on low for the same amount of time.
  4. Remove the pot from the heat and let cool slightly. Strain broth using a fine-mesh sieve and discard bones and vegetables. Let continue to cool until barely warm, then refrigerate in smaller containers overnight. Remove solidified fat from the top of the chilled broth.
By | 2018-01-24T17:19:35+00:00 January 18th, 2018|Recipe|0 Comments