Homemade Bone Broth

There's something timeless and comforting about a pot of rich, slow-simmered bone broth bubbling away on the stove. Deeply nourishing and full of flavor, bone broth has been a staple in traditional kitchens around the world for generations. Whether you're sipping it by the mugful or using it as a flavorful base for soups and stews, this homemade version is simple, wholesome, and packed with nutrients. With just a few basic ingredients and a bit of patience, you'll have a golden, collagen-rich broth that’s as healing as it is delicious.

Ingredients

• 4–5 pounds (1.8–2.3 kg) of beef bones (such as marrow bones, knuckles, or oxtails)

• 2 carrots, roughly chopped, approx. 2"

• 3 celery stalks, roughly chopped, approx. 2"

• 1–2 onions, quartered 

• 1 head of garlic, halved horizontally

• 1 tablespoons apple cider vinegar

• 2 bay leaves

• 2 tbsp whole black peppercorns

• Optional: 1–2 cinnamon sticks, 2–3 star anise pods (for added depth)

• Cold water

Equipment

• Large Dutch oven
• Roasting pans

Instructions

1. Blanch the Bones:

   • Place the bones in a large stockpot or Dutch oven and cover with cold water.

   • Bring to a boil over high heat.

   • Once boiling, reduce heat and simmer for 15–20 minutes.

   • Drain and rinse the bones under cold water to remove impurities.

2. Roast the Bones and Vegetables:

   • Preheat your oven to 450°F (230°C).

   • Arrange the blanched bones, carrots, celery, onions, and garlic on one or more roasting pans.

   • Roast for 30 minutes, then turn the bones and vegetables.

   • Continue roasting for an additional 15–30 minutes until well-browned.

3. Prepare the Broth:

   • Transfer the roasted bones and vegetables to a clean stockpot.

   • Scrape any browned bits from the roasting pan into the pot for added flavor.

   • Add apple cider vinegar, bay leaves, peppercorns, and any optional spices.

   • Pour in cold water to cover the bones by about 1 inch (2.5 cm).

4. Simmer the Broth:

   • Bring the mixture to a gentle boil over medium-high heat.

   • Reduce heat to low and simmer with the lid slightly ajar for at least 8–12 hours, ideally up to 24 hours. Don't cook overnight, instead, let it cool and continue the next day.

   • Skim off any foam or excess fat that rises to the surface occasionally.

   • Add more water as needed to keep the bones submerged.

5. Strain and Store:

   • Remove the pot from heat and let it cool slightly.

   • Strain the broth through a fine-mesh sieve into another container.

   • Discard the solids.

   • Let the broth cool to room temperature, then refrigerate.

   • Once chilled, skim off the solidified fat from the top if desired.

Storage:

• Refrigerate the broth for up to 5 days.

• For longer storage, freeze in portions for up to 6 months.

This bone broth serves as a nutritious base for soups, stews, sauces, or can be enjoyed on its own as a warm beverage.

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