Bone broth is excellent in place of stocks or broth called for in recipes. It's also great on it's own or as a base for soup. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Recommended: Classic Homemade Soup Recipes
VERIFIED BY Taste of Home Test Kitchen
- 4 pounds meaty beef soup bones (beef shanks or short ribs)
- 2 medium onions, quartered
- 3 chopped medium carrots, optional
- 1/2 cup warm water (110° to 115°)
- 3 bay leaves
- 3 garlic cloves
- 8 to 10 whole peppercorns
- Cold water
- Place bones in a large stockpot or Dutch oven; add water to cover. Bring to a boil over medium-high heat; reduce heat and simmer 15 minutes. Drain, discarding liquid. Rinse bones; drain.
- Meanwhile, preheat oven to 450°. In a large roasting pan, roast boiled bones, uncovered, 30 minutes. Add onions and, if desired, carrots. Roast until bones and vegetables are dark brown, 30-45 additional minutes; drain fat.
- Transfer bones and vegetables to a large stockpot or Dutch oven. Add warm water to roasting pan; stir to loosen browned bits. Transfer pan juices to pot. Add seasonings and enough cold water just to cover. Slowly bring to a boil, about 30 minutes. Reduce heat; simmer, covered with lid slightly ajar, 8-24 hours, skimming foam. If necessary, add water to keep ingredients covered.
- Remove beef bones; cool. Strain broth through a cheesecloth-lined colander, discarding vegetables and seasonings. If using immediately, skim fat. Or refrigerate 8 hours or overnight; remove fat from surface. Yield: about 2-1/2 quarts.
Originally published as Homemade Bone Broth in How-To's Winter 2017