Use What You Have
Beef Bone Broth Recipe
Ingredients
This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly.
Original recipe (1X) yields 12 servings
- 3 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
Directions
Step 1: Preheat the oven to 450F (230C). Line a baking sheet with aluminum foil.
Step 2: Place the beef bones on the prepared baking sheet. Roast the bones in the preheated oven for 40 minutes, turning them over halfway through.
Step 3: Carefully transfer the bones into a large stockpot, pouring in any juices that have collected on the baking sheet.
Step 4: Add the celery, onion, leek, and garlic to the stockpot. Pour in enough water to completely cover the bones.
Step 5: Stir in the bay leaves, vinegar, salt, and pepper. Bring the broth to a boil over medium-high heat.
Step 6: Once boiling, reduce the heat to a very low simmer and cover the pot, leaving the lid slightly vented. Let it simmer for 12 hours, occasionally skimming off any foam and impurities that rise to the top. Add more water if the bones and vegetables become exposed during the simmering process.
Step 7: After 12 hours, remove the pot from the heat and let the broth cool to room temperature.
Step 8: Strain the broth through a fine-mesh strainer into a clean pot, discarding the bones and vegetables.
Recipe Tip
For a richer broth, use a mix of bones such as oxtail or short ribs, as they are marrow bones and may have some meat left on them.
Nutrition Facts (per serving)
| Amount | % Daily Value |
|---|---|
| Calories: 18 | - |
| Total Fat: 0g | 0% |
| Sodium: 205mg | 9% |
| Total Carbohydrate: 4g | 1% |
| Dietary Fiber: 1g | 2% |
| Total Sugars: 1g | - |
| Protein: 1g | 1% |
| Vitamin C: 4mg | 4% |
| Calcium: 23mg | 2% |
| Iron: 0mg | 2% |
| Potassium: 71mg | 2% |
Note: Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Disclaimer: Nutrient information is not available for all ingredients. Amounts are based on available data.
Comments
HotNaan1968
10/06/2025 01:52:54 PM
This recipe is fine. I have been making this type of preparation for 50 years, as a chef & restauranteur. Carrots are often used. I have a small rant - which is with the contemporary use of "bone broth". Let us distinguish between "stock" and "broth" and not confuse the two by mashing them together. Stock, made from bones, is used as a foundation to cook something else. Broth on the other hand, is made with flesh and is usually an end in and of itself (this recipe has no flesh, and as such is not a broth). This is a recipe for stock.
Momma tripp
04/04/2025 08:28:20 AM
I can’t rave enough about this bone broth. I exercise intermittent fasting and this satisfies any hunger pangs I get. The recipe is easy to follow and has great flavors. Never buy bone broth in store again, this recipe is worth the effort. The variations I used were to add carrots, you need that sweetness, used apple cider vinegar , for healthy option, and made it in an instant pot.
ReneePaj
08/06/2024 08:26:33 PM
A good basic recipe for beef bone broth/stock. I would make it again, but add a few carrots to the mix next time and try making it in an Instant Pot to decrease the cook time. I'm looking forward to using this in recipes that call for beef stock.
OddFrog3437
05/03/2024 03:21:13 PM
This recipe worked out good, but I think some carrots helped to improve it a lot, also the amount of water you use depends on the size of pot you use, and I used a large broth pot, so I had to increase my veggie input. Overall, I would make this again.
GreenDough8747
09/29/2024 05:08:40 PM
Added fresh oregano,thyme and basil. Plus a few carrots
PurpleWhey8216
06/07/2025 10:30:36 PM
Easy to follow, I had to refill water occasionally to cover bones otherwise I enjoyed it. I will definitely do it again !!
GreenGhee2343
04/25/2025 01:39:16 PM
Awesome!! The leeks add such a great flavor!!
Sharon Hall
10/28/2024 06:17:40 PM
OMG this was so good!
David King
10/06/2024 11:03:58 PM
Bro, this recipe slapped harder than I expected.
NimbleRum1152
06/29/2024 08:42:56 PM
To the member commenting on broth vs stock, BONE broth is a different animal from both. It has more meat than stock and more bone than normal broth and will be gelatinous like stock but higher in protein. With the type of the bones they are suggeting combine with the longer cook time, ths would qualify as bone broth. I didn't name it. Chances are the poster did not either. Stock broth might be more accuurate since it's somewhat of a hybrid but that's not what it's called for some reason unknown to me.
MP Shirel
01/06/2024 03:31:00 PM
Instead of adding the white vinegar, I covered the bones in tomato paste for the acidic flavor before roasting.
RowdyGouda5740
02/16/2023 03:43:42 PM
I found it to be a very easy to follow recipe. I was left with one question. Is the bone marrow supposed to dissolve into the Broth. Mine stayed mostly in the bone. I used a slow cooker (Ninja) on high heat and placed the vegies, bay leaves and, water into the pot right after baking the bones.
Capt Rich
11/10/2022 02:53:56 PM
1st time I ever made broth. Easy and so good. Had box of broth. Wife and I tried both and agreed that what I made was better. Will make again.
Kathy Michalski Ratajczak
09/26/2021 06:07:14 PM
Fantastic! So much better than the canned or boxed broth. Really enriches the flavor of my soups
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