Classic Beef Bone Broth Recipe

Name: Classic Beef Bone Broth Recipe
Prep time: 20 min
Cook time: 480 min
Total time: 500 min
Yield: 8 servings
Cuisine: Canadian
Ingredients: 2 kg beef bones (such as marrow and knuckle bones); 2 tablespoons olive oil; 2 carrots (roughly chopped); 2 celery stalks (roughly chopped); 1 large onion (quartered); 4 cloves garlic (peeled and crushed); 2 bay leaves; 10 cups water; 1 tablespoon apple cider vinegar; 1 teaspoon black peppercorns; salt (to taste)

500 min 8 servings Medio

Todas las recetas

Deeply flavourful beef bone broth, perfect for soups or sipping.

Preparación

20 min

Cocción

480 min

Total

500 min

Porciones

Dificultad

Medio

Beef bone broth is a deeply nourishing and flavourful liquid obtained by simmering beef bones for an extended period. This version uses roasted bones to enhance richness and depth, making it perfect for soups or sipping on its own. This recipe is ideal for those who appreciate the comforting taste of homemade broth and are looking to incorporate more collagen and minerals into their diet. The magic of this beef bone broth lies in the slow simmering process, which allows the bones to release their nutrients gradually. Whether you're a home cook looking to elevate your soups or someone seeking a warming, nutrient-rich beverage, this beef bone broth recipe is for you.

Ingredientes

Porciones

For the broth

Instrucciones

Roast the bones

Preheat the oven to 400°F (200°C). Place beef bones in a single layer on a baking sheet. Roast for 30 minutes, turning once halfway through, until browned.

Consejo del chef: Roasting the bones enhances the flavour of the broth.

Prepare the vegetables

While the bones are roasting, heat olive oil in a large stockpot over medium heat. Add carrots, celery, onion, and garlic, and sauté until lightly browned, about 5 minutes.

Consejo del chef: Browning the vegetables adds depth to the broth.

Combine ingredients

Add the roasted bones to the stockpot with the sautéed vegetables. Add bay leaves, water, apple cider vinegar, and peppercorns.

Consejo del chef: Apple cider vinegar helps extract minerals from the bones.

Simmer the broth

Bring to a boil, then reduce the heat to a low simmer. Cover and cook for 8 hours, skimming off any impurities that rise to the surface.

Consejo del chef: A slow simmer prevents the broth from becoming cloudy.

Strain the broth

Remove the pot from heat and let cool slightly. Strain the broth through a fine-mesh sieve into a large bowl, discarding solids.

Consejo del chef: Use a fine sieve for a clear broth.

Season and store

Season the broth with salt to taste. Transfer to airtight containers for storage.

Consejo del chef: Adjust seasoning after straining for the best flavour.

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Trucos y consejos

<ul><li>Roast bones for a richer flavour.</li><li>Simmer low and slow for clear broth.</li><li>Skim impurities for a clean taste.</li></ul>

Sugerencias para servir

Serve this beef bone broth warm, garnished with fresh herbs or with a squeeze of lemon for added brightness. It pairs wonderfully with a crusty loaf of bread or as a base for hearty soups and stews. For make-ahead convenience, store the broth in airtight containers in the refrigerator for up to 5 days or freeze in portions for up to 3 months. When reheating, ensure it reaches a boil before consuming.

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Ingredientes

For the broth

Instrucciones

Roast the bones

Prepare the vegetables

Combine ingredients

Simmer the broth

Strain the broth

Season and store

Trucos y consejos

Sugerencias para servir

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