440 minutes
A rich and flavorful broth made from roasted beef bones and vegetables, perfect for soups, stews, and other dishes.
Meaty And Knuckle Beef Bones, roasted
0 lb
Large Carrot, peeled and cut into big pieces
each
Onion, peeled and cut into large pieces
each
Celery Stalk, cut into large pieces
each
Black Peppercorns, whole
0 oz
Fresh Thyme, whole
sprigs
Tomatoes, quartered
each
Parsley Stems, whole
bunch
Water, none
gallons
1. Roast the Beef Bones
Preheat your oven to 400°F. Spread the beef bones evenly on a baking sheet or in a roasting pan and roast them for 25 minutes.
2. Add Vegetables and Continue Roasting
Turn the bones and add the carrot, onion, and celery to the pan. Continue roasting everything together for another 25 minutes.
3. Transfer to Pot and Add Aromatics
After roasting, transfer the bones and vegetables to a large pot. Add the black peppercorns, thyme, tomatoes, and parsley stems to the pot.
4. Simmer the Broth
Pour in the water, ensuring all the ingredients are submerged, and bring the pot to a boil over medium-high heat. Once boiling, reduce the heat to a gentle simmer and allow the broth to simmer for about 6 hours. Skim off any foam that forms on the surface periodically.
5. Strain and Skim the Broth
Once the simmering is complete, strain the broth through a strainer to remove the solids. Let the broth cool slightly, then skim off any fat that rises to the top.
6. Store the Broth
Store your homemade beef broth in the refrigerator for up to a week or freeze it for up to two months.
Before simmering, roast the bones and vegetables (carrots, onions, celery) at 400°F for 30-45 minutes. Roasting enhances the Maillard reaction, developing a deeper, more complex flavor profile.
For maximum flavor, allow the broth to simmer for at least 4-6 hours. Some cooks prefer to extend this further, up to 12-24 hours, for more depth (with water additions as needed).
For the richest broth, use a mix of meaty bones, such as shanks, oxtails, or short ribs. These cuts possess a good ratio of collagen and marrow, essential for a gelatinous and flavorful broth.
Once boiling, reduce to a very gentle simmer. Vigorous boiling can emulsify fat and impurities, clouding the broth and affecting flavor clarity.
Regularly skim off scum and fat that accumulate during the first hour of simmering to maintain clarity and purity.
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