{"id":1807,"date":"2009-06-24T08:40:28","date_gmt":"2009-06-24T15:40:28","guid":{"rendered":"https:\/\/nourishedkitchen.com\/?p=1807"},"modified":"2025-08-05T16:30:13","modified_gmt":"2025-08-05T23:30:13","slug":"beef-bone-broth-recipe","status":"publish","type":"post","link":"https:\/\/nourishedkitchen.com\/beef-bone-broth-recipe\/","title":{"rendered":"Homemade Beef Bone Broth"},"content":{"rendered":"\n

Making homemade beef bone broth<\/strong> will save you a ton, and it's much easier than you think. You can make it on the stove or in a slow cooker.<\/p>\n\n\n\n

\"Beef<\/figure>\n\n\n\n

Homemade bone broth<\/a> is a staple in our household - something I've made for over a decade. It has nourished my children through cold and flu season each autumn. We sip it in the morning on cold winter days or turn it into wholesome soups<\/a> and stews<\/a>.<\/p>\n\n\n\n

The trick to making good beef bone broth is quality bones coupled with a slow, gentle simmer. The best bones are grass-fed beef bones with plenty of connective tissue. The connective tissue is rich in collagen, which breaks down when simmered and forms gelatin. <\/p>\n\n\n\n

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Why This Recipe Works<\/h2>\n\n\n\n

Adding red wine instead of apple cider vinega<\/strong>r improves the flavor while also helping the broth to gel properly<\/strong>.<\/p>\n\n\n\n

Roasting the bones before simmering them adds a delicious richness<\/strong> to the broth and prevents it from tasting greasy.<\/p>\n\n\n\n

Fresh herbs<\/strong> bring an element of brightness to beef broth, complementing its rich and robust flavor.<\/p>\n<\/div><\/div>\n\n\n\n

Ingredients and Substitutions<\/h2>\n\n\n\n

Beef bones<\/strong> are the heart of this recipe. Choose cuts with plenty of collagen-rich connective tissue for a silky broth that gels when cool. Beef knuckles, shins, oxtails, and neck bones work well.<\/p>\n\n\n\n

Avoid beef marrow bones when making broth. They contain almost no connective tissue and produce a greasy, thin broth with little flavor.<\/p>\n\n\n\n

Aromatic vegetables<\/strong> include celery and onion. These add a little brightness and depth to beef bone broth. Many cooks also add carrots to this mix, which lend a sweetness to the broth.<\/p>\n\n\n\n

Red wine<\/strong> is our stand-in for the apple cider vinegar that's popular in other broth recipes. Its acidity uplifts the broth's robust flavor and provides balance. It also helps encourage the release of collagen, making for a gelatin-rich broth.<\/p>\n\n\n\n

Black Pepper and fresh herbs<\/strong> lend flavor. Bay leaf and thyme well with beef, but you could also swap in some rosemary or parsley, too.<\/p>\n\n\n\n

Tips for Making Beef Bone Broth<\/h2>\n\n\n\n

Choose bones with plenty of connective tissue<\/strong>, and avoid (or limit) marrow bones, which produce a greasy broth that doesn't gel.<\/span> The best options include knuckle bones, beef shins, and neck bones.<\/p>\n\n\n\n

Roast the bones and aromatics<\/strong> before adding them to the pot. Roasting allows some of the fat to render, so you can avoid greasy-tasting broth. Additionally, it improves the flavor of the broth and introduces meaty, savory notes.<\/p>\n\n\n\n

Keep the pot at a gentle simmer<\/strong>. Cooking at too high a heat or too vigorous a boil can make cloudy broth. Sometimes it might even prevent your broth from gelling properly<\/p>\n\n\n\n

Add the herbs last<\/strong>. Fresh herbs added to the pot during the last 30 minutes of cooking will brighten and intensify the flavor.<\/p>\n\n\n\n

Once you have the basics down<\/strong> (roasting bones and simmering them), you can make other micro-adjustments to the flavor profile of the broth.<\/p>\n\n\n\n

Add salt when serving<\/strong>. If you salt the broth too early, while it's simmering, <\/p>\n\n\n

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<\/div>\n<\/g><\/svg><\/span> Rate this Recipe<\/a>\n\t\n\t\n\n\t
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5<\/span> from 7<\/span> votes<\/div><\/div>\n
8<\/span> servings (2 quarts)<\/span><\/span><\/div>\n\n\n<\/div>\n

Beef Bone Broth Recipe (Stove or Slow Cooker)<\/h2>\n
Roasting the bones in advance gives a deep, rich flavor to this homemade beef bone broth. We recommend ditching the apple cider vinegar you find in most recipes and using red wine instead. The wine provides the necessary acidity that vinegar offers, but with a greater depth of flavor. Black peppercorns, bay leaf and thyme round out the broth for something both nourishing and delicious.<\/span><\/div>\n
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Prep Time<\/span>1 hour<\/span><\/span> hr<\/span><\/span><\/div>
Cook Time<\/span>12 hours<\/span><\/span> hrs<\/span><\/span><\/div>
Total Time<\/span>13 hours<\/span><\/span> hrs<\/span><\/span><\/div><\/div>\n
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Ingredients<\/h3>