Easy Homemade Beef Bone Broth Recipe

Ingredients

• 3.5 pounds beef bones, such as oxtail, short rib, knuckle, and shank
• 2 stalks celery, cut into 2-inch pieces
• 1 large onion, cut into 8 pieces
• 1 medium leek - roots trimmed off, cleaned, and cut into 2-inch pieces
• 1 whole head garlic, halved crosswise
• 12 cups water, or as needed
• 2 bay leaves, or more to taste
• 1 tablespoon white vinegar
• 1 teaspoon salt
• 1 teaspoon ground black pepper

Instructions

1. Preheat your oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil for easy cleanup.
2. Arrange the beef bones in a single layer on the prepared baking sheet.
3. Roast the bones in the preheated oven for 40 minutes, flipping them halfway through for even browning.
4. Transfer the roasted bones to a large stockpot, then pour in any flavorful juices from the baking sheet. Add celery, onion, leek, and garlic to the pot. Pour in enough water to completely submerge the bones. Stir in bay leaves, vinegar, salt, and pepper.
5. Bring the broth to a boil over medium-high heat, then reduce the heat to a very low simmer. Cover the pot, leaving a slight vent. Simmer for 12 hours, skimming off any foam or impurities that rise to the surface. Add more water as needed to keep the bones and vegetables covered.
6. Remove the stockpot from the heat and allow the broth to cool to room temperature. Strain the broth through a fine-mesh strainer into a clean container. Discard the bones and vegetables.

Nutrition

• Calories: 18 kcal
• Fat Content: 0 g
• Fiber Content: 1 g
• Sugar Content: 1 g
• Sodium Content: 205 mg
• Protein Content: 1 g
• Carbohydrate Content: 4 g
• Unsaturated Fat Content: 0 g