- 3 pounds beef bones, or a little more (T-bone and knuckle work well), cut into 2-inch pieces
- 2 stalks celery, roughly chopped
- 2 medium carrots (parsnips or rutabaga also work well), roughly chopped
- 2 medium onions, roughly chopped
- 1 mixed bunch thyme, sage and marjoram, tied together with string
- 4 pints water
- 4 tablespoons apple cider vinegar or red wine vinegar
- Ground black pepper
1. Preheat oven to 375ºF. Spread the chopped bones over a large roasting sheet and transfer to the oven to cook for 45–50 minutes, until well browned and sticking to the tray. Add a splash of water to the pan and stir to loosen the bones and remove any congealed juices. Transfer the bones to a large pan.
2. Place all the vegetables into the pan, add the herbs and pour over enough of the water to cover. Add the vinegar (which will help to draw out the minerals from the bones), then cover the pan and bring to a boil. Reduce to a gentle simmer and leave to cook, covered, for 12–24 hours, regularly topping up the water to ensure it is always covering the bones. The longer the broth cooks, the richer it will be.
3. Cool the broth to room temperature, then strain through a piece of muslin (cheesecloth) into a large bowl. Use the broth immediately or portion it into freezer-proof containers and store in the fridge for 5 days or the freezer for up to 5 months.
About this recipe
Now try this …
A classic beef bone broth is the key ingredient in pho, a Vietnamese clear soup of beef broth flavored with fresh ginger root, coconut, sugar, fish sauce, sliced scallions, chilies and spices (a cinnamon stick, coriander and fennel seeds, whole cloves and star anise). Add thinly sliced grilled steak, some cooked rice noodles, lime juice and chopped herbs—cilantro, mint and basil—just before serving. Delicious!