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Beef Bone Broth

Ingredients

  • 3 - 4 lbs. of bones a mix -- marrow, meaty, flat, other; a couple of meaty bones are crucial
  • 1 small onion halved
  • Celery scraps
  • 2 - 3 bay leaves
  • Filtered water

Instructions

  • Preheat your oven to 350ºF.  Arrange all your bones on a tray in a single layer.
  • Roast the bones for 30 - 40 minutes.
  • Dump the bones in a big pot, add your veggie scraps to it, then fill it with water to cover the bones by at least 1".
  • Simmer bone broth on low-medium for up to 3 days.  With bones this big and thick, you need to give them time to break down.  Some people add vinegar to help with this process; I've never found I needed it.
  • After the stock is done cooking, strain it into containers and refrigerate or freeze until ready to use.  It will keep in the fridge for 3 - 4 days.