Bone Broth Recipe

Beef bones: These are the foundation of the broth, providing rich flavor and nutrients. Preferably, use bones with marrow for added depth.

Onion: Adds sweetness and complexity to the broth.

Garlic: Enhances the flavor with its aromatic qualities.

Carrots: Contributes a subtle sweetness and additional nutrients.

Celery: Adds a slight bitterness that balances the sweetness of the carrots.

Apple cider vinegar: Helps to extract minerals from the bones, making the broth more nutritious.

Salt: Enhances the overall flavor of the broth.

Water: Used to cover the ingredients and simmer them into a rich broth.

Roasting the bones before simmering them enhances the flavor of your bone broth. The caramelization that occurs during roasting adds depth and richness to the final product. Make sure to spread the bones out in a single layer on the baking sheet to ensure even roasting.

• beef bones - Substitute with chicken bones: Chicken bones can provide a similar depth of flavor and are often more readily available.

• beef bones - Substitute with pork bones: Pork bones can also create a rich broth, though the flavor profile will be slightly different.

• onion - Substitute with leek: Leeks offer a milder, slightly sweeter flavor that can complement the broth well.

• onion - Substitute with shallots: Shallots provide a more delicate and slightly sweeter taste compared to onions.

• garlic - Substitute with garlic powder: Garlic powder can be used in a pinch, though it won't provide the same fresh flavor.

• garlic - Substitute with onion powder: While not a direct substitute, onion powder can add a similar depth of flavor.

• carrots - Substitute with parsnips: Parsnips have a similar texture and a slightly sweeter taste that works well in broths.

• carrots - Substitute with sweet potatoes: Sweet potatoes can add a unique sweetness and richness to the broth.

• celery stalks - Substitute with fennel: Fennel adds a slight anise flavor that can enhance the complexity of the broth.

• celery stalks - Substitute with celery root: Celery root provides a similar flavor and can add a creamy texture when cooked down.

• apple cider vinegar - Substitute with white vinegar: White vinegar can also help extract nutrients from the bones, though it has a sharper taste.

• apple cider vinegar - Substitute with lemon juice: Lemon juice can provide the necessary acidity to help break down the bones and add a fresh flavor.

• salt - Substitute with soy sauce: Soy sauce can add saltiness along with a depth of umami flavor.

• salt - Substitute with sea salt: Sea salt can provide a cleaner, more nuanced salty flavor.

• water - Substitute with vegetable broth: Vegetable broth can add additional layers of flavor to the bone broth.

• water - Substitute with chicken broth: Chicken broth can enhance the overall richness and depth of the final product.

• Allow the bone broth to cool to room temperature. This helps prevent condensation and freezer burn when storing.
• Use airtight containers or heavy-duty freezer bags to store the broth. Mason jars work well, but ensure they are freezer-safe to avoid cracking.
• If using jars, leave about an inch of space at the top to allow for expansion as the broth freezes.
• Label each container with the date and type of broth. This helps you keep track of freshness and ensures you use the oldest broth first.
• For easy portioning, consider freezing the broth in ice cube trays. Once frozen, transfer the cubes to a freezer bag. This method allows you to use small amounts as needed.
• Store the broth in the refrigerator for up to 5 days. If you plan to keep it longer, freezing is the best option.
• When ready to use, thaw the broth in the refrigerator overnight or use the defrost setting on your microwave.
• Reheat the broth on the stove over medium heat until it reaches a simmer. Avoid boiling to maintain the delicate flavors.
• If you notice any off smells or changes in color, discard the broth. Freshness is key to enjoying the full benefits of your homemade bone broth.

• Stovetop method: Pour the bone broth into a saucepan and heat over medium heat. Stir occasionally until it reaches your desired temperature. This method ensures even heating and preserves the rich flavors of the broth.

• Microwave method: Place the bone broth in a microwave-safe bowl. Cover with a microwave-safe lid or a plate. Heat on high for 1-2 minutes, stirring halfway through. Be cautious as the broth can become very hot and may splatter.

• Slow cooker method: Transfer the bone broth to a slow cooker and set it to low. Allow it to heat for 1-2 hours. This method is perfect for when you want to keep the broth warm for an extended period without constant monitoring.

• Double boiler method: Fill the bottom pot of a double boiler with water and bring it to a simmer. Place the bone broth in the top pot and heat gently, stirring occasionally. This method prevents the broth from scorching and maintains its delicate flavors.

• Immersion blender method: If your bone broth has solidified in the refrigerator, use an immersion blender to break it up before reheating. This ensures a smoother texture and even heating. Pour the blended broth into a saucepan and heat over medium heat until hot.

• Baking sheet: Use this to roast the bones in the oven, which helps to enhance their flavor.

• Large pot: This is essential for simmering the bones and vegetables to make the broth.

• Oven: Preheat this to 400°F (200°C) to roast the bones.

• Fine-mesh strainer: Use this to strain the broth and remove the solids after simmering.

• Knife: Necessary for quartering the onion and chopping the carrots and celery.

• Cutting board: Provides a safe surface for chopping vegetables.

• Measuring spoons: Use these to measure out the apple cider vinegar and salt.

• Refrigerator: Store the cooled broth here if you plan to use it within a few days.

• Freezer: Store the broth here for long-term preservation.

• Tongs: Handy for transferring the roasted bones from the baking sheet to the pot.

• Wooden spoon: Useful for stirring the broth occasionally as it simmers.

Use a slow cooker: Set your beef bones and vegetables in a slow cooker. This allows you to simmer the broth overnight without constant monitoring.

Pre-chop vegetables: Chop the onion, carrots, and celery in advance and store them in the fridge to save time when you're ready to cook.

Batch roasting: Roast a large batch of bones and freeze them. This way, you can skip the roasting step next time.

Quick strain: Use a fine-mesh strainer or cheesecloth to quickly strain the broth without losing any liquid.