Beef Bone Broth
- Total Time
- At least 5 hours 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1½pounds bone-in beef short rib
- 2½pounds beef shank or oxtail
- 2pounds beef knucklebones or neck bones, or a combination of both (or add 1 more pound beef shank or oxtail)
- 2tablespoons extra-virgin olive oil
- 2tablespoons tomato paste
- ¼cup apple cider vinegar
- 3carrots, peeled and coarsely chopped
- 3celery stalks, coarsely chopped
- 2onions, halved and peeled
- 1(14.5-ounce) can tomatoes (they can be whole, peeled or diced)
- 1head garlic, excess skins removed, top chopped off to expose the cloves
- 2bay leaves
- 1bunch fresh flat-leaf parsley
- ½bunch fresh thyme
- ¼ounce dried shiitake mushrooms
- 1tablespoon black peppercorns
Nutritional analysis per serving (2 servings)
117 calories; 7 grams fat; 3 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 2 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 11 grams protein; 52 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 350 degrees. Place meat and bones in a roasting pan or on a large rimmed baking sheet. Drizzle with olive oil, turning to coat, then brush all over with tomato paste. Roast until browned, 30 to 35 minutes. They don’t need to cook all the way through but to just develop some color.
- Step 2
Put roasted meat and bones in a 12-quart stockpot and add vinegar and enough cold water to cover by 3 inches (about 6 quarts). Bring to a boil, then reduce to a low simmer, uncovered, for 2 to 3 hours. While simmering, occasionally skim fat and foam from the top using a ladle.
- Step 3
Add all the remaining ingredients. Continue to simmer, uncovered, for a minimum of 3 hours. If using knucklebones, simmer overnight, 9 to 15 hours, so the knucklebones have sufficient time to break down.
- Step 4
Remove meat and bones with a slotted spoon or tongs; reserve meat for another use (such as soup). Pour broth through a fine-mesh strainer into a large heatproof bowl. Once broth has cooled, store in the refrigerator in an airtight container.
Private Notes
Comments
I roast the bones until very brown. Add whole carrots, some plum tomatoes and a halved onion in the last hour. Dump everything into stockpot. Deglaze roasting pan and add to pot. I would also suggest some chicken feet or unsmoked pigs feet or hocks. It bring a lovely gelatinous richness to your stock. Just remember not to add salt.
I have one of those giant square ice cube trays. They are perfect for freezing so you have stock in half cup portions ready for you.
I use the Chinese method of boiling just the bones for a few minutes, then dumping it all out out and starting fresh, rinsing the bones and a new batch of fresh water, bring to boil and add remaining ingredients. All the impurities are gone and there's no need to skim.
I make bone broth all the time. Just follow this recipe and cook for 2.5/3 hours. The only difference is that you get a bone broth that tastes like it was cooking for 24 hours in an eighth of the time
Well, I straight up boiled the meat in cold water like you do for chicken broth. I didn’t think to look at a recipe until I had rendered the broth already. I don’t think it will kill me, but is there a reason that you don’t just boil the meat without roasting? Figured it’s the same principle as chicken- you get more nutritional value and flavor by not roasting first.
Can you swap a whole chicken for the bone in beef?
I made a half recipe but that didn’t work very well because most of the broth reduced away, and it only yielded about 3 cups!