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Without a good base, we are nothing, so let me show you my beef bone broth recipe. This is the recipe I use to make the broth for all my sauces and soups and it is always in stock in my fridge or freezer.
Table of Contents
Why You’ll Love Homemade Beef Bone Broth
Nothing beats a homemade beef bone broth, you can buy it at the store but it’s just not the same. It is also much better for you because the ones in the grocery store usually have stabilizers and preservatives in them so that they can stay on the shelf for months. Making your broth yourself lasts a long time and trust me when I say it is liquid gold for soups, stews, sauces and gravy’s!
Prep Like a Pro
Soak or blanch your bones – This step is important because it is drawing out the blood and impurities and you will get a better tasting broth by doing this step.
Make sure your stockpot is big enough – This makes a lot of beef broth, so make sure you have a 12 quart stockpot that has a strainer insert and lid. My favorite is the AllClad Stockpot, as usual.
Char your bones and veggies – If you really must you can skip these steps. It add a lot to the overall taste though so if you have the time, just do it!
Simmer, don’t boil – You are going to be simmering this for a long time. I let mine go for about 14 hours usually. Make sure it is not boiling and you are just simmering it. Also make sure that you continue to add water as needed to keep those bones covered.
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🔥Chef Nadia’s Tip🔥
Don’t skip the red wine vinegar! The acid from the vinegar helps extract ALL of that collagen/minerals from the bones and connective tissue – which means a thicker/richer broth.
Substitutions
- Oxtail → You can swap your oxtail out for short ribs, beef shank, or more marrow or knuckle bone.
- Kombu → Swap for a dried shiitake mushroom or some fish sauce if you don’t have kombucha readily available.
- Parsley → Any stemmed herb will work if you don’t like parsley.
- Carrots, Onions and Celery → These are the norm in a beef bone broth recipe, but if you want to switch it up, exchange it for leeks, parsnip or even fennel.
The Perfect Pairings
If you are trying to find a recipe to use with your amazing Beef Bone Broth, some of my favs are French Onion Chicken Skillet, Tomato Onion Soup, Birria Ramen or Lamb Ragu Pappardelle.
Beef Bone Broth: Questions Answered
You don’t have to but by soaking OR boiling them you remove excess blood and impurities, basically it will taste better. Same thing with roasting, not necessary but the roasted flavor enhances the taste of the final broth.
We are trying to get as MUCH flavor as we can into this and slightly charring/roasting provides that. It is optional. I don’t always do it, but I do it often.
The acid from the vinegar helps extract ALL of that collagen/minerals from the bones and connective tissue. What that means for you is a richer/thicker broth. You can skip it if you really want but I wouldn’t.
Homemade Beef Bone Broth
Equipment
- Stock Pot, at least 12 quart, with stockpot strainer and lid
- baking sheet
Ingredients
- 2-3 lb oxtail
- 5 lb beef bones, marrow/shank/knuckle
- 2 tbsp tomato paste
- 2 carrots, large
- 2 onions, medium
- 8 green onions
- 6 garlic cloves
- 4 celery ribs
- 2 tbsp red wine vinegar
- 3 tbsp black peppercorns
- ½ bunch parsley
- 3 tbsp soy sauce
- 1 strip kombu
Instructions
- Soak the beef bones overnight in cold water, rinse and pat dry – or – add them to boiling water for 5 minutes, rinse and pat dry.
- Preheat your oven to 475°F.
- Place the beef bones on a sheet pan and rub with tomato paste. Drizzle with a little bit olive oil and a pinch of salt. Roast 20-30 minutes or until browned.
- Give your veggies a rough chop.
- Preheat your stockpot, strainer removed, on medium-high for 3 minutes. Add a touch of olive oil, then add the carrots, onion, celery, green onions and garlic. Cook until slightly charred.
- Spoon the charred veggies from the stockpot into the strainer and place into the stockpot. Add the roasted bones, scraping what was left behind on the sheet pan, into the mixture as well.
- Completely cover with water. Add vinegar, black peppercorns, parsley, soy sauce and kombu. Bring to a boil, and partially cover with a lid.
- Simmer for a minimum of 10 hours, adding water as needed to keep the bones submerged. I let mine go for about 14 hours.
- Pull out the strainer. Let the broth cool. Pour it into an airtight container and refrigerate.
- Now you have your Beef Bone Broth and you are ready to make the most amazing sauces and soups!
Kitchen Cam
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
