Ingredients

  • 2 pounds beef bones (preferably with some meat still on them, such as shank or marrow bones)
  • 1 large onion, quartered
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, smashed
  • 1 tbsp whole black peppercorns
  • 2 bay leaves
  • 1 tsp dried thyme (or a few sprigs of fresh thyme)
  • 4-6 cups cold water (depending on desired broth volume)

Difficulty : Medium

Serves : 7

Rich, hearty broth made from roasted beef bones and aromatics, ideal for soups and stews.

Cooking Steps

  • 1
    Preheat your oven to 400°F (200°C). Place the beef bones on a roasting pan and roast for 30 minutes to enhance the flavor.
  • 2
    After roasting, transfer the bones to a large pot and add the onion, carrots, celery, garlic, peppercorns, bay leaves, and thyme.
  • 3
    Add enough cold water to cover the ingredients, typically about 4-6 cups.
  • 4
    Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 4-6 hours (the longer you simmer, the more flavorful the broth).
  • 5
    Skim any impurities or foam that rise to the surface during the first 30 minutes of simmering.
  • 6
    Once done, strain the broth through a fine mesh strainer to remove the solids.
  • 7
    Cool and store in containers. This broth can be frozen as well.

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