Beef Bone Broth


4lbs. beef bones, preferable a mix of marrow bones and ones with a little meat on them

2 medium unpeeled carrots, cut into 2-inch pieces

1 medium leek, ends trimmed, cut into 2-inch pieces

1 medium onion, quartered

1 garlic head, halved crosswise

2 celery stalks, cut into 2-inch pieces

2 bay leaves

2 Tbsp. black peppercorns

1 Tbsp. cider vinegar



  1. Preheat oven to 450°F.
  2. Place beef bones, carrots, leek, onion, and garlic on a roasting pan and roast for 20 minutes, or until deeply browned.
  3. Fill a large stockpot with 12 cups of water and add celery, bay leaves, peppercorns, vinegar, and the roasted bones and vegetables. Cover and bring to a gentle boil.
  4. Reduce heat to a very low simmer and cook with lid slightly ajar, skimming foam and excess fat occasionally. Continue for at least 8 hours, and up to 24 hours, adding more water if necessary.
  5. Remove pot from heat and let cool slightly. Strain broth using a fine-mesh sleeve and discard bones and vegetables.
  6. Let broth continue to cool until barely warm, then refrigerate in smaller containers overnight, removing solidified fat from the top of the chilled broth.
  7. Once the cooling process is complete, reheat, and serve. Enjoy!


Makes 8 cups of broth.


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