Publisher Photo
Publisher Photo
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
MAKES:
10 servings
TOTAL TIME:
Prep: 25 min. Cook: 5-1/2 hours + chilling
MAKES:
10 servings
TOTAL TIME:
Prep: 25 min. Cook: 5-1/2 hours + chilling

Ingredients

  • 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

Directions

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.

Test Kitchen tips
  • If you want a clear broth it's important to not let the mixture boil rapidly. The lowest setting you can get and still maintain a gentle bubble is the best.
  • Bone broth can be covered and refrigerated up to 3 days or frozen 4-6 months.
  • Originally published as Homemade Bone Broth in How-To's Winter 2017

    • 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
    1. 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.
    2. 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.
    3. 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.
    4. 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.

    Test Kitchen tips
  • If you want a clear broth it's important to not let the mixture boil rapidly. The lowest setting you can get and still maintain a gentle bubble is the best.
  • Bone broth can be covered and refrigerated up to 3 days or frozen 4-6 months.
  • Originally published as Homemade Bone Broth in How-To's Winter 2017

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