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Beef Bone Broth

Roasted Beef Bone Broth

Given the rising cost of beef today and benefits in terms of quality, freshness, and buying local, for the past couple of years a group of friends and I have been splitting the purchase of a whole cow. Apart from these benefits, one of the great things about this is that the butcher also provides us with the beef bones which we’ve been transforming into delicious beef bone broth.
The health benefits of bone broth have been known for decades. It’s excellent for gut health due to it’s richness in collagen, gelatin, amino acids, and minerals. It’s also fantastic for promoting joint health, improving skin, hair, and nails, and aiding in muscle recovery. In many ways it can be referred to as a “super food”!
We use a roasting method for producing our beef bone broth that delivers an exceptionally rich and flavourful result. It’s the perfect base for beef soup – like in our Old Fashioned Beef & Barley Soup recipe – and/or an ultra-healthy substitute for any recipe calling for store-bought beef broth. Maybe the best part is that it’s very easy to make and can be frozen for up to six months before use.
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Prep Time 20 minutes
Cook Time 9 hours 5 minutes
Total Time 9 hours 25 minutes
Servings: 1
Course: Sauces
Cuisine: Global
Calories: 495
Ingredients Equipment Method Notes

Ingredients
  

  • 5 lbs beef bones
  • 1 tbsp olive oil
  • 1 tbsp Kosher salt
  • 10 cloves garlic whole
  • 2 cups white onion chopped
  • 3 cups carrots chopped
  • 1 cup celery chopped
  • 1/2 cup fresh sage hand torn
  • 2 sprigs fresh rosemary
  • 1 tbsp black peppercorn whole
  • 2 tomatoes quartered
  • 6 cups water

Equipment

  • large stock pot
  • large sieve
  • large baking sheet
  • parchment paper
  • wooden spoon
  • measuring cups and spoons

Method
 

Mise en Place
  1. Assemble equipment. Peel and chop onions and carrots, trim garlic, wash and chop celery, quarter tomatoes, prepare herbs, measure and separate all ingredients.
Cooking + Assembly
  1. Blanch soup bones by covering with water in a large stockpot. Bring to a boil over high heat, reduce and simmer for 15 minutes. Drain, remove bones, and set aside.
  2. Pre-heat oven to roast at 450 degrees F.
  3. Place bones, carrots, onions, celery, garlic, and tomatoes on a large, parchment-lined baking sheet. Drizzle with olive oil and sprinkle with salt. Roast for 50 minutes, turning half way through.
  4. Return all roasted ingredients to the stock pot, add herbs and spices, along with 6 cups of water (or until fully covered). Cover the pot and bring to a gentle boil over medium heat.
  5. Reduce heat to low and simmer for a minimum of 8 hours, adding extra water if needed (note that the bones and vegetables need to remain fully submerged).
  6. Strain the finished broth through a large sieve and allow to cool.

Notes

  • Broth can be stored (covered) in the fridge for up to 5 days. Or, place in small containers and freeze for up to 6 months.
  • Fat can be skimmed off both during cooking and after cooling.
  • Although an 8-hour cook time is recommended, the broth will get better the longer it's allowed to simmer.