Homemade Beef Bone Broth

What You'll Need

• 4–5 lbs beef bones (mix of marrow, knuckle, and meaty bones like shank or oxtail)

• 2 carrots, chopped

• 2 celery stalks, chopped

• 1 large onion, quartered

• 4 cloves garlic, smashed

• 2 tbsp apple cider vinegar (helps extract minerals)

• 1 tbsp olive oil or tallow (optional, for roasting)

• 1–2 bay leaves

• 1 tsp black peppercorns

• A few sprigs of fresh thyme or parsley stems

• 12 cups filtered water (enough to cover bones)

• Sea salt to taste

Let's Cook

1. Roast the Bones (Optional but Recommended):
   Preheat oven to 425°F. Spread bones on a roasting pan, drizzle with a bit of oil, and roast for 30–40 minutes until nicely browned. This adds depth and richness to your broth.

2. Prepare the Broth:
   Transfer roasted bones to a large stockpot or slow cooker. Add the chopped vegetables, apple cider vinegar, herbs, and peppercorns. Pour in enough water to cover everything.

3. Simmer Slowly:
   Bring to a gentle boil, then immediately reduce to a low simmer. Skim off any foam that rises to the surface during the first hour. Let it simmer uncovered for 12–24 hours, adding water as needed to keep bones submerged.

4. Strain & Finish:
   Carefully strain broth through a fine mesh sieve into a large bowl or pot. Discard solids. Season with salt to taste.

5. Cool & Store:
   Let broth cool before refrigerating. Once chilled, remove and discard the solidified fat layer on top (optional). Store in the fridge up to 5 days or freeze for up to 3 months.