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Beef Bone Broth

Print Recipe
Prep Time 20 minutes
Cook Time 8 hours
Servings: 25 cups
Calories: 40
Ingredients Method Notes

Ingredients
  

  • 680 g bone-in beef short rib 1.5 lbs
  • 1134 g beef shank or oxtail 2.5 lbs
  • 907 g beef knuckle bones or neck bones 2 lbs, or substitute more shank/oxtail
  • 2 tbsp extra-virgin olive oil
  • 1 tbsp tomato paste
  • 60 ml apple cider vinegar 1/4 cup - do not skip
  • 1 carrot
  • 3 celery stalks
  • 2 onions, halved and peeled
  • 1 14.5 oz can whole peeled or diced tomatoes
  • 1 head garlic, top sliced off to expose cloves
  • 2 bay leaves
  • 1 pint fresh shiitake or baby bella mushrooms

Method
 

  1. Preheat oven to 400°F. Line two sheet pans with heavy-duty foil. Spread bones, onions, garlic, and carrot across the pans. Rub everything with olive oil and tomato paste. Roast until deep brown and caramelized, 20 to 30 minutes.
  2. Transfer roasted bones and vegetables to a large stockpot using tongs. Add bay leaves, mushrooms, and canned tomatoes. DO NOT add salt.
  3. Add apple cider vinegar and cover with cold water. Bring to a boil over medium-high, then reduce to a very low simmer. Skim foam and fat as it rises. Do not boil hard or stir frequently.
  4. Simmer 8 to 15 hours on the lowest setting, partially covered. Overnight works perfectly.
  5. Remove bones with tongs. Strain through a fine-mesh strainer into a heatproof bowl. Cool, then refrigerate. Once chilled, skim solidified fat from the top. Portion into containers and freeze extras.

Notes

The apple cider vinegar helps leach minerals from the bones - do not skip it. The broth will not taste vinegary. Nutrition per 1-cup serving is approximate as solids are strained out and actual values vary based on bones and cook time.