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Nutrient-Rich Beef Bone Broth

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PREP TIME
10 min
COOKING TIME
765 min
TOTAL TIME
805 min
SERVINGS
12 servings
Dinner
Nutrient-Rich Beef Bone Broth
Ingredients
  • 3 1/2 pounds beef bones, such as oxtail, short rib, knuckle, and shank
  • 2 stalks celery, cut into 2-inch pieces
  • 1 large onion, cut into 8 pieces
  • 1 medium leek - roots trimmed off, cleaned, and cut into 2-inch pieces
  • 1 whole head garlic, halved crosswise
  • 12 cups water, or as needed
  • 2 bay leaves, or more to taste
  • 1 tablespoon white vinegar
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
Instructions
1
Firstly, preheat your oven to 450 degrees Fahrenheit (230 degrees Celsius). Next, cover a baking sheet with aluminum foil for easy cleanup.
2
Place the beef bones on the prepared baking sheet, making sure they are in a single layer.
3
Then, roast the bones in the preheated oven for 40 minutes, flipping them over halfway through the cooking time.
4
After that, carefully transfer the roasted bones to a large stockpot and pour in any remaining juices from the baking sheet. Add sliced celery, chopped onion, leek, and minced garlic to the stockpot.
5
Add just enough water to cover all the bones completely. Stir in a few bay leaves, some vinegar, salt, and pepper to enhance the flavor.
6
Bring the broth to a rolling boil over medium-high heat. Gradually reduce the heat to a very low simmer and cover the pot, leaving a small gap for steam release. Simmer for 12 hours, periodically removing any foam and residue that rises to the top.
7
If necessary, add more water when the bones and vegetables are submerged.
8
Finally, remove the pot from the heat and let it cool to room temperature. Strain the broth through a fine-mesh sieve into a clean pot, discarding the bones and vegetables.