Beef Bone Broth

Michael Symon
Servings: 4
2+ hr

The perfect broth!

  • Ingredients
  • step-by-step directions
Beef Bone Broth
  • 1/4 cup olive oil
  • 6-7 pounds beef bones (shin, knuckle, neck, marrow, oxtail)
  • 15 cups water (or enough to cover bones)
  • 2 onions (peeled, halved)
  • 4 carrots (peeled and tops removed, cut into 1-inch pieces)
  • 1 head garlic (sliced in half widthwise)
  • 1 bundle fresh thyme
  • 1 bunch parsley
  • 3 bay leaves
  • 1 tablespoon black peppercorns
  • 1/4 cup apple cider vinegar
  • 2 tablespoons Himalayan salt
  • turmeric (freshly grated, to garnish)
  • ginger (freshly grated, to garnish)
  • 1 lemon (juiced)
  • freshly ground black pepper (to taste)
  • Preheat your oven to 450ºF. Line a baking sheet with foil and set aside.
  • Lay out the beef bones in an even layer on a prepared sheet tray. Lightly drizzle with olive oil and roast until deep golden brown, about 45 minutes. Transfer the roasted bones to a large stock-pot and cover with water. Add the vinegar and bring to a gentle boil. Reduce to a simmer and cook, skimming and discarding the fat, for 1 hour.
  • After 1 hour, add onions, carrots, garlic, thyme, parsley, bay leaves, black peppercorns, and salt. Continue to cook over low heat for 12-14 hours, skimming the surface of fat as necessary.
  • Strain broth through a fine mesh strainer, and add desired amounts of freshly grated turmeric and ginger. Stir in lemon juice and season with pepper. Ladle into bowls and serve!
  • Tips: For the most health benefits, use grass fed organic bones and organic vegetables. Add mushroom stems or whole mushrooms to broth for extra nutrient boost.
rate this recipe

Latest Recipes