Beef Bone Broth
Prep Time: 20 minutes
Cook Time: 12–24 hours
Cooling Time: 1 hour
Total Time: 13 hours 20 minutes–25 hours 20 minutes
Servings: 8–10 cups (about 8–10 servings)
Ingredients
3½ pounds beef marrow bones (oxtail, shank, knuckle, short ribs, or a mix)
2 celery stalks, cut into 2-inch pieces
1 large onion, cut into 8 wedges
1–2 shallots, halved
1 medium leek, roots trimmed, cleaned well, and cut into 2-inch pieces
2–3 medium carrots, cut into 2-inch pieces
1 whole head garlic, halved crosswise
8 oz mushrooms, halved
1 cup dry red wine
2 bay leaves
2–3 sprigs of fresh thyme
1 tbsp white vinegar
1 tsp whole black peppercorns
Water, enough to cover the bones and vegetables
Salt, to taste (start with 1 teaspoon, if desired)
Instructions
Preheat the oven to 450°F (230°C).
Arrange the beef bones in a single layer on a large baking sheet.
Roast for 40–45 minutes, turning halfway through, until deeply browned.
Transfer the roasted bones to a large slow cooker, along with any browned bits and juices from the baking sheet.
Add the veggies, spices, herbs, and wine.
Pour in enough water to completely cover the bones and vegetables.
Cover and cook on Low for 12–24 hours. The longer it simmers, the richer and more flavorful the broth will become.
Strain the broth through a fine-mesh sieve, discarding the bones and vegetables.
Let the broth cool slightly, then refrigerate until completely chilled.
Once chilled, skim off the hardened layer of fat from the surface, if desired.
Season with salt to taste before serving or storing.
For an Even Bolder Flavor
Roast the onion, carrots, mushrooms, and shallots alongside the bones during the last 20–25 minutes of roasting.