This nourishing beef broth recipe makes the silkiest, most beautiful, rich broth. It’s super easy, too, because the oven does all of the work. This is probably my favorite broth ever.
We freeze it in small containers and pull it out for soups, sauces, dipping sandwiches, stir-fries, and cooking grains/rice. It really an indispensable part of our kitchen.
Sip it straight (with a dash of high-mineral salt) in your favorite mug for a perfect pick-me-up anytime!
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Makes 6-8 quarts • Prep time: 10 minutes • Total time: 4+ hours
- 4-5 lbs beef bones, preferably with marrow
- 1 large or 2 medium onions, peeled and quartered
- 2 stalks celery, quartered
- 2 carrots, cut into large chunks
- 4-6 garlic cloves, peeled and crushed
- 6-8 sprigs fresh parsley (small handful)
- 2 bay leaves
- 10 whole peppercorns
- 2 tbs tomato paste (or 6 oz can if you really like tomatoes, as I do)
YOU WILL NEED
An 18-inch oval roasting pan with a good tight-fitting lid (I like the 18 inch Granite Ware here)
- Fine mesh strainer
Preheat oven to 425 degrees. Lower oven rack to the second-lowest level.
Rinse the beef bones, pat dry, and place in a roasting pan. Scatter the onions, celery, carrots, and garlic around the bones. Place in oven, uncovered, and roast for 30 minutes. Remove from oven, turn bones over, and roast for 30 more minutes. (1 hour total roasting time)
Remove from the oven. Reduce heat to 350 degrees. Add parsley, peppercorns, bay leaves, and tomato paste to the pan, distributing around the bones. Fill roasting pan with cold (filtered or purified) water to almost the top, being sure to cover bones. (2-3 inches from the top so that the water doesn’t spill out or overflow as it bakes)
Cover roasting pan and place in the oven for 1 hour. Carefully remove from the oven and skim off any scum that might have risen to the top. Cover and place back in the oven for another 2-3 hours. (If you have the time, extend this 1 hour.) The longer it cooks, the more flavorful, silky, richer, and nourishing the broth will be.
Remove from oven, let cool 10 minutes so that it’s not too hot to handle. Remove bones. Using a slotted spoon and strainer, strain broth and place in a fresh container. Use or freeze within 3 days.
*Note: I don't salt the broth until I know how I will use it. If you accidentally put too much salt in a broth during the initial cooking process, you can't restore it. So it's best to add salt to taste after you have made it.
Let me know how it turned out! Post a photo with hashtag #lovestefaniart
– Love, Christina Stefani