BrothsAmericanEasy

Roasted Beef Bone Broth

Name: Roasted Beef Bone Broth
Prep time: 25 min
Cook time: 12 h 30 min
Total time: 12 h 55 min
Yield: 10 servings
Cuisine: American
Ingredients: 4 lb (1800 g) beef marrow bones and knuckle bones, mixed, cut into 2- to 3-inch pieces by the butcher, patted dry; 2 medium (400 g) yellow onions, unpeeled, quartered through the root; 3 medium (250 g) carrots, scrubbed, cut into 2-inch chunks; 3 stalks (150 g) celery stalks, cut into 2-inch pieces; 1 head (50 g) garlic, halved crosswise, skin left on; 2 tablespoons (32 g) tomato paste, none; 2 tablespoons (30 ml) apple cider vinegar, none; 5 quarts (4750 ml) cold water, cold, plus more as needed to keep bones covered; 2 leaves (1 g) dried bay leaves, whole; 1 teaspoon (3 g) black peppercorns, whole; 6 stems (15 g) fresh parsley stems, leaves optional, stems used whole (optional)

From the MyKitchenBank Kitchen

A deeply savory, gelatin-rich beef broth made by roasting marrow bones and vegetables until caramelized, then simmering gently for hours with a splash of apple cider vinegar. Sip it from a mug or use it as a base for soups and sauces.

Prep: 25 min
Cook: 12 hr 30 min
Wait: 4 hr
Total: 16 hr 55 min
Makes: About 3 quarts (2.8 liters), 10 servings of about 1 cup (300 ml)

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Ingredients

10 servings

4 lb (1800 g) beef marrow bones and knuckle bones, mixed, cut into 2- to 3-inch pieces by the butcher, patted dry
2 medium (400 g) yellow onions, unpeeled, quartered through the root
3 medium (250 g) carrots, scrubbed, cut into 2-inch chunks
3 stalks (150 g) celery stalks, cut into 2-inch pieces
1 head (50 g) garlic, halved crosswise, skin left on
2 tablespoons (32 g) tomato paste, none
2 tablespoons (30 ml) apple cider vinegar, none
5 quarts (4750 ml) cold water, cold, plus more as needed to keep bones covered
2 leaves (1 g) dried bay leaves, whole
1 teaspoon (3 g) black peppercorns, whole
6 stems (15 g) fresh parsley stems, leaves optional, stems used whole (optional)

Equipment (7)

Large rimmed baking sheet, 18×13-inch (46×33 cm)
Large stockpot or slow cooker, 8-quart (7.5 L) minimum
Fine-mesh strainer
Large heatproof bowl or second pot, 6-quart (5.7 L)
Ladle
Storage jars or containers, 1-quart (1 L) size
Instant-read thermometer (optional)

Steps

Before you start

Plan for about 17 hours start to finish: 45 minutes roasting, 12 hours simmering, then cooling and chilling. Most of it is unattended.
Choose a pot of at least 8 quarts (7.5 liters) so the bones are covered with room to spare.
If the bones are frozen, thaw them in the fridge overnight so they roast evenly.
Do not salt the broth while it simmers; season each portion when you use it so you can control the final flavor.

1
Heat the ovenOven 450°F / 230°C
- Position a rack in the center of the oven and heat to 450°F (230°C).
- Line the large rimmed baking sheet with parchment or leave it bare for better browning.
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Ready when: Oven thermometer or display reads 450°F (230°C).
2
Roast the bonesOven 450°F / 230°C
- Spread the bones in a single layer on the baking sheet with space between them.
- Roast for 30 minutes at 450°F (230°C), turning them once halfway through.
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Ready when: Bones are deep golden brown on the surface and the marrow is starting to bubble.
Tip: Dry bones brown better than wet ones, so pat them well before roasting.
3
Add vegetablesOven 450°F / 230°C
- Remove the sheet.
- Add the onions, carrots, celery and garlic around the bones.
- Smear the tomato paste over the vegetables and a few bones.
- Roast another 20 to 25 minutes at 450°F (230°C), stirring once.
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Ready when: Vegetable edges are browned and the tomato paste has darkened to brick red, not black.
Tip: Pull the sheet if anything smells burnt; scorched bits make the broth bitter.
4
Transfer to pot
- Use tongs to move the bones and vegetables into the stockpot.
- Pour off and discard the fat from the baking sheet, leaving any browned bits.
- Add about 1 cup (240 ml) of the water to the hot sheet and scrape the browned bits with a spoon, then pour this into the pot.
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Ready when: The baking sheet is clean of stuck-on bits.
Tip: Those browned bits hold much of the flavor, so don't skip deglazing.
5
Add water and vinegar
- Pour in the apple cider vinegar, bay leaves, peppercorns and parsley stems if using.
- Add the remaining cold water so everything is covered by at least 1 inch (2.5 cm).
- Let the pot stand 30 minutes so the vinegar can begin drawing minerals and collagen from the bones.
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Ready when: All bones are submerged.
Tip: Starting with cold water yields a clearer broth.
6
Bring to a simmer
- Set the pot over medium-high heat and bring it slowly to a bare simmer, about 40 minutes.
- As gray foam rises to the top, skim it off with a ladle or spoon.
- Reduce the heat to low once the first bubbles break the surface.
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Ready when: A few small bubbles break the surface every second or two and little foam remains.
Tip: Never let the broth reach a rolling boil; it clouds the broth and emulsifies the fat.
7
Simmer low and slow
- Keep the pot partially covered on low heat for 12 hours (or 10 hours minimum), maintaining a gentle shimmer.
- Check every few hours and top up with hot water if the bones poke above the liquid.
- If you leave the house or sleep, use a slow cooker on low instead.
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Ready when: Liquid is dark amber, reduced by about a quarter, and the bones look pale with meat and cartilage falling apart.
Tip: If you cannot supervise a stovetop pot overnight, use a slow cooker or a 200°F (95°C) oven.
8
Strain the broth
- Turn off the heat and let the pot stand 20 minutes.
- Remove large bones and vegetables with tongs and discard.
- Pour the broth through a fine-mesh strainer into a large heatproof bowl or second pot.
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Ready when: Broth runs clear to amber with no bone fragments.
Tip: Scoop out the soft marrow before discarding bones if you like to spread it on toast.
9
Cool quickly
- Set the bowl in a sink filled with ice water, stirring occasionally, until the broth reaches 70°F (21°C) or below, about 45 minutes.
- Then cover and refrigerate for at least 8 hours.
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Ready when: A layer of white fat has solidified on top and the broth beneath jiggles like soft gelatin.
Tip: Do not leave hot broth at room temperature for more than 2 hours.
10
Defat and store
- Lift off the solid fat cap with a spoon and save it for cooking if desired.
- Ladle the broth into jars, leaving 1 inch (2.5 cm) of headspace if freezing.
- Season each cup with salt when you heat it to serve.
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Ready when: Broth is clear and gelled when cold.
Tip: A weak gel is still fine to eat; it simply means a lighter broth, so use fewer cups of water next time.

Good to know

Tips

Mix marrow bones with collagen-rich knuckle, neck or oxtail bones for a broth that gels well.
Keep the simmer barely moving; a hard boil makes the broth cloudy and greasy.
Freeze some broth in ice cube trays for quick pan sauces.
Reduce the strained broth by half for a concentrated broth that takes less storage space.

Make ahead

"The broth can be made up to 5 days ahead and kept chilled, or frozen for up to 6 months."

Storage & reheating

Refrigerate in covered containers for up to 5 days. Freeze for up to 6 months, leaving 1 inch (2.5 cm) headspace in jars. Thaw overnight in the fridge. Reheat gently in a saucepan over medium heat until steaming, about 165°F (74°C), and season with salt.

Substitutions

apple cider vinegar → lemon juice or white wine vinegar. Use the same amount; flavor stays neutral.
beef marrow bones and knuckle bones, mixed → oxtail or beef short rib bones. Replace up to half the bones for a richer meaty flavor.
tomato paste → 1 whole tomato, halved. Roast it with the vegetables for similar depth.
fresh parsley stems → fresh thyme sprigs. Use 4 sprigs.