Beef Bone Broth

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Beef Bone Broth

  • Servings: varies - upon how you're using it
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Though I prefer the recipe below, many beef bone broth recipes will suggest you roast the bones before beginning the boiling process.  If you want to try that, use a baking pan lined with foil, place the bones on it and stick them in a 425 degree oven for about 30-40 minutes and then skip the soaking-and 10 minute boil-and drain steps. Just take the roasted bones, add water to barely cover, add the onion, ginger, peppercorns, and vinegar, bring to a boil, and simmer. Recipe adapted from Patricia Wong on PBS.

  • 3 1/2 lb beef bones – such as short ribs, oxtail, knuckle, shank
  • 1 onion, peeled and halved
  • 5 slices of ginger
  • 15 whole peppercorns
  • 2 T unflavored rice vinegar – or apple cider vinegar

Cover the bones with cold water and soak for 20 minutes.  Drain.  Add to a pot of boiling water (there should be enough water to cover all the bones) and boil for 10 minutes, then drain and rinse under cold water.  Return the bones to the pot, add the onion, ginger, peppercorns, and vinegar and enough cold water to just cover the bones.  Return to a boil, then lower the heat to a simmer, cover, and cook for at least 6 hours – and up to 8 hours.  You might only partially cover the broth for the last several hours so that the broth reduces a bit.  Strain and serve.

Recipe brought to you by and Andy and Ann.


1 Comment

  1. Pingback: Lagniappe: Hippocrates and Chinese Foods | Big Little Meals

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