Ingredients
Scale
- 4 pounds beef bones (marrow bones, knuckle bones, or oxtails)
- 2 tablespoons apple cider vinegar
- 1 large onion, quartered
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 head of garlic, halved horizontally
- 10–12 cups water (enough to cover the bones)
- 2 bay leaves
- 1 teaspoon black peppercorns
- Fresh herbs (like thyme or parsley, optional)
- Salt to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Place the beef bones on a baking sheet and roast them in the oven for about 30-40 minutes, until browned. This step adds depth of flavor to your broth.
- In a large stockpot or slow cooker, combine the roasted bones, apple cider vinegar, onion, carrots, celery, garlic, bay leaves, peppercorns, and fresh herbs if using.
- Cover the ingredients with water, making sure the bones are fully submerged.
- Bring to a boil over high heat, then reduce to a simmer. If using a stockpot, simmer for at least 12 hours; if using a slow cooker, set it on low and cook for 24-48 hours.
- During cooking, skim off any foam or impurities that rise to the surface.
- Once done, strain the broth through a fine mesh sieve or cheesecloth into another pot or large bowl, discarding the solids.
- Season with salt to taste and let it cool before storing.
Notes
- For a richer flavor, you can add additional vegetables and herbs during the last few hours of cooking.
- Store the broth in glass jars or airtight containers in the fridge for up to a week or freeze for longer storage. It can also be used as a base for soups, stews, and sauces.
- Prep Time: 15
- Cook Time: 1248
- Category: Soup
- Method: Slow Cooker or Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 86
- Sodium: 50
- Fat: 4
- Carbohydrates: 1
- Protein: 10
Keywords: beef bone broth recipe, homemade bone broth, nutrient-rich broth, slow cooker beef broth, soup base, healthy broth