Beef Bone Broth
- Level: Intermediate
- Yield: about 8 cups broth
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 326
- Total Fat
- 35
- Saturated Fat
- 0
- Carbohydrates
- 2
- Dietary Fiber
- 0
- Sugar
- 0
- Protein
- 0
- Cholesterol
- 0
- Sodium
- 114
- Total: 10 hr 30 min (includes cooling time)
- Active: 1 hr
Ingredients
8 pounds mixed beef leg bones, such as marrow and knuckle bones
Kosher salt
1 tablespoon whole allspice berries
1 teaspoon whole black peppercorns
8 star anise pods
4 medium carrots (about 8 ounces), cut in half
3 stalks celery (about 6 ounces), cut into thirds
3 cinnamon sticks
2 heads garlic (about 5 ounces), halved through the middle
2 medium yellow onions (about 1 pound), halved with the stem intact
1 large handle ginger (about 4 ounces), halved through the middle
2 tablespoons neutral oil, such as vegetable or canola
3 tablespoons rice wine vinegar
1/4 cup low-sodium soy sauce
Directions
- Preheat the oven to 425 degrees F.
- Put the beef bones in a large, deep stockpot and cover with cold water. Bring to a boil over medium-high heat. Lower to a simmer and cook for 20 minutes to remove any impurities. Drain the bones and rinse them under cold water (reserve the pot). Transfer the bones to a baking sheet in an even layer and season with 2 teaspoons salt.
- Put the allspice berries, peppercorns, star anise pods, carrots, celery, cinnamon sticks, garlic, onions and ginger on a separate baking sheet. Drizzle with the oil and season with 1 teaspoon salt. Place both baking sheets in the oven and bake until the vegetables are softened and golden brown and the beef bones are caramelized, about 30 minutes.
- Transfer the bones and vegetables back to the reserved stockpot. If there are any golden bits on either baking sheet, carefully pour 1/2 cup hot water onto them, gently scrape up with a wooden spoon and pour the water and bits into the pot. Add 1 tablespoon of the rice wine vinegar, then cover the bones and vegetables with cold water and bring to a boil over medium-high heat. Reduce the heat to low and simmer, covered slightly and occasionally skimming away the foam and any fat that rises to the top, until the broth is a deep brown and as much flavor and collagen as possible has been removed from the bones, 5 to 7 hours.
- Strain the broth into a large heatproof bowl or storage container. Compost the bones and vegetables. Stir in the soy sauce, remaining 2 tablespoons rice wine vinegar and 1 teaspoon salt and let cool at room temperature for 1 hour.
- Refrigerate, covered, until chilled and all the fat has risen to the top and hardened. Use a spoon to remove the fat from the top and compost. .
- To serve, heat the bone broth until heated through and no longer gelatinous. Season to taste, if desired. Store any leftovers in an airtight container in the refrigerator for up to 1 week. Freeze for up to 2 months.