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Homemade Bone Broth from Scratch

Rich, golden, deeply flavored bone broth made from scratch with roasted beef bones, aromatics, and time.
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Prep Time 15 minutes
Cook Time 18 hours
Total Time 18 hours 15 minutes
Servings: 12 cups
Course: Soup, Stock
Cuisine: American, French
Calories: 45
Ingredients Method Notes

Ingredients
  

  • 4 to 5 pounds beef marrow bones and meaty bones
  • 2 carrots cut into large chunks
  • 2 celery stalks cut into large chunks
  • 2 onions halved
  • 1 whole head garlic halved crosswise
  • 2 tablespoons apple cider vinegar
  • 2 bay leaves
  • 1 teaspoon black peppercorns
  • 1 small bunch parsley
  • 12 cups water or enough to cover
  • 1 to 2 teaspoons kosher salt added at the end

Method
 

  1. Preheat the oven to 425°F.
  2. Roast the bones, carrots, celery, onions, and garlic on a sheet pan for 35 to 45 minutes until deeply browned.
  3. Transfer everything to a large stockpot. Add the vinegar, bay leaves, peppercorns, parsley, and water.
  4. Bring just to a gentle simmer. Skim off any foam during the first hour. Keep the heat low and steady. Do not boil aggressively.
  5. Simmer uncovered or partially covered for 12 to 18 hours, adding water if needed to keep the bones covered.
  6. Strain through a fine mesh strainer. Cool and refrigerate. Remove the fat cap if desired. Salt when reheating.

Notes

Freezes for up to 6 months. Portion into quart containers and pull one out the night before you need it.