A homemade beef bone broth is one of the simplest and at the same time most traditional recipes there is: bones, water, a few vegetables and plenty of time. The result is a rich, nutrient-dense broth that you can drink on its own or use as a base for soups and sauces.
In this recipe we show you step by step how to make a proper bone broth, which beef bones work best and how to tell that your broth has turned out well.
Which bones are best for bone broth?
The choice of bones determines flavour and texture. Ideally, mix different kinds:
- Joint bones and kneecaps: They are rich in cartilage and connective tissue and give you a gelatine-rich broth.
- Marrow bones: They release flavour and fat and make the broth full-bodied.
- Oxtail, beef feet or shanks: They add extra collagen and some meat for more flavour.
- Meaty bones such as ribs or neck: They round off the flavour.
A good rule of thumb is a mix of roughly half gelatine-rich bones (joints, feet, oxtail) and half marrow and meaty bones. It is best to ask your butcher, as many sell soup bones cheaply. Pay attention to where they come from: bones from organic grass-fed cattle are the best choice for a high-quality beef bone broth.
Recipe: how to make a proper bone broth from beef bones
This basic recipe makes around 2 to 2.5 litres of beef bone broth. Active working time is about 30 minutes, the stove does the rest.
Ingredients
- 1.5 kg mixed beef bones (joint, marrow and meaty bones)
- approx. 3.5 l cold water
- 2 tbsp apple cider vinegar
- 2 carrots
- 1 onion (with skin)
- 2 sticks of celery or a piece of celeriac
- 1 bay leaf, a few sprigs of thyme, 1 tsp peppercorns
- Salt only at the end, to taste
Method
- Roast the bones: Roast the bones on a baking tray at 200 °C for around 30 to 40 minutes until golden brown. This is optional, but it gives the broth a deeper colour and more flavour.
- Soak: Put the bones in a large pot, cover with cold water and add the apple cider vinegar. Leave to stand for 30 minutes.
- Bring to the boil and skim: Bring slowly to the boil and skim off the grey foam that rises to the surface with a ladle.
- Simmer gently: Reduce the heat so that the broth only simmers lightly. Leave to simmer half covered. Bone broth recipes call for four to six hours up to a day or longer. For beef bones we recommend at least 12 hours. Top up with water if needed so the bones stay covered.
- Add the vegetables: In the last 2 to 3 hours, add the roughly chopped carrots, onion, celery and spices. This way the vegetables do not turn bitter.
- Strain: Pour the broth through a fine sieve or a cloth. Discard the bones and vegetables.
- Cool and skim off the fat: Cool the broth quickly and put it in the fridge overnight. You can lift off the layer of fat that forms on top or use it for frying.
Tips for a successful beef bone broth
The jelly test: A good bone broth sets like jelly in the fridge. This is a sign that a lot of collagen has been released from the bones and converted into gelatine. If your broth stays liquid, use more joint bones or beef feet and less water next time.
Do not boil vigorously: If the broth boils too hard, it becomes cloudy and the fat emulsifies. Ideal is a gentle simmer with only the occasional bubble rising.
A dash of vinegar: Most recipes contain an acid such as vinegar, which is meant to help extract collagen and minerals. After the long cooking time you can no longer taste it.
Salt only at the end: The broth reduces while cooking. If you salt at the start, you risk an overly salty beef bone soup.
Every pot is different: How much protein and how many amino acids end up in a bone broth depends heavily on the bones, the quantity and the cooking time. One study found large differences between different recipes. If you always want the same quality, stick to a proven recipe.
Storage and use
Well sealed, the broth keeps in the fridge for a few days. For longer storage it is best to freeze it in portions, for example in jars (do not fill them completely) or in ice cube trays for small amounts for cooking.
Here is how you can use your beef bone broth:
- On its own in a cup: Warm it up, season with a little salt, pepper or fresh herbs and drink.
- As a soup base: For a classic beef bone soup with vegetables, noodles or marrow dumplings.
- For cooking: Instead of water for risotto, rice, sauces, stews or braised dishes.
No time for 12 hours at the stove?
Let's be honest: making beef bone broth takes planning. Getting the bones, roasting them, simmering for a whole day, straining, cooling: that does not fit into every routine.
That is exactly why we developed our bone broth powder from organic grass-fed beef. It is based on the same principle as this recipe: bones from organic grass-fed cattle are simmered for many hours. The finished broth is then gently freeze-dried. No salt, flavourings or additives, just pure beef bone broth.
Dissolve one scoop in hot water and within seconds you have a cup of bone broth with around 9.5 g of protein. Because the powder is neutral in taste, you can also stir it straight into soups, sauces or smoothies. Ideal for all the days when the pot stays cold.
Frequently asked questions about beef bone broth
How do I make a proper bone broth?
For a proper bone broth, beef bones are roasted, soaked in cold water with a dash of vinegar and simmered gently for at least 12 hours. Vegetables and spices are only added towards the end. The broth is then strained and chilled.
Which bones are best for bone broth?
The best choice is a mix of gelatine-rich bones such as joints, beef feet and oxtail together with marrow and meaty bones for flavour.
How long does beef bone broth need to cook?
Beef bones need longer than chicken bones. We recommend at least 12 hours, many recipes go up to 24 hours.
Why doesn't my bone broth set?
Usually too few gelatine-rich bones or too much water were used. Too short a cooking time can also be the reason.
What is the difference between beef bone soup and beef bone broth?
Beef bone broth is the base. A beef bone soup is what you get when you add ingredients such as vegetables, noodles or meat to the broth.