Bone Broth (with Beef Bones)

Simple, healthy, and versatile, bone broth is the ultimate freezer staple for home cooks. Here is the easiest method for rich, gelatinous bone broth every time!

5 from 1 vote

Course: Clean Eating Drinks

Cuisine: American

Prep Time: 20

Cook Time: 14

Total Time: 14 20

Servings: gallon

Calories: 50kcal

Author: Violet Parcha

Ingredients

4-5 pounds beef bones
2 tablespoons apple cider vinegar
water

Instructions

Prepare the Bones

Add your bones to an 8-quart stockpot and cover them with water. Bring to a rolling boil over high heat, then reduce the heat to medium-high and continue boiling for 20 minutes.
4-5 pounds beef bones
Preheat your oven to 450 degrees.
Once the bones are done boiling, rinse them with cold water to get off any loose residue. Make sure to leave as much marrow in the bones as possible.
Place the bones on a baking sheet and put them in the oven for 30 minutes. Flip them over and roast for an additional 15 minutes.

Make the Bone Broth

Put the bones (and any fat that came off when they were roasted) in a clean 8-quart stockpot, add the apple cider vinegar, and then fill up the pot the rest of the way with water, making sure to completely cover all of the bones.
2 tablespoons apple cider vinegar, water
Bring the water to a simmer, cover partially, leaving the lid tilted, and cook on the stove for at least 12 hours. Make sure to replenish the water as it evaporates.
After you're done simmering the broth, remove the bones with tongs and place the pot in an ice bath to cool. Then put the pot in the fridge to chill for 36-48 hours.
Once the broth has fully chilled, it will have thickened and there will be a hard layer of fat on top. Remove the fat which can be used for cooking.
Place the broth back on the stove on medium heat and warm until it's thin.
Strain the broth through a cheesecloth over a mesh strainer and store it in the fridge or freezer.

Notes

After I've finished preparing the bones, I usually put the bones in the fridge and call it a day. However, you can make your broth in one day if you have enough time.
The longer you let the bone broth simmer the better! For extra rich broth, cook it for 24 hours. (Don't leave it on the stove overnight. Place it in the fridge after the first day and then put it back on the stove the next morning.)
Optional: You can add vegetables or vegetable scraps and herbs to your bone broth. To retain nutrients, add them closer to the end of making the broth. I prefer to leave them out altogether to make the broth more versatile for using in different recipes.

Nutrition