Two jars of beef bone broth on a board.

Refreshing Beef Bone Broth

Homemade bone broth is far superior to store-bought versions and tastes infinitely better. The best part? It’s surprisingly easy to make! Keeping a stash of homemade broth in your freezer ensures that quick, flavorful dinners are always within reach.

Two jars of beef bone broth.

Why I love this broth recipe?

Beef broth is a versatile and flavorful base that elevates a variety of dishes. From the rich, savory layers of Sini Manti to the hearty and Colorful and Flavorful Borsch, its depth of flavor enhances every bite. It’s also the secret behind the comforting goodness of a Cozy French Onion Soup and the robust character of Gardener’s Pie with Root Vegetables.

  • Super-food: Bone broth is packed with nutrients like collagen and vitamin B12, offering a rejuvenating effect. It’s no surprise that many health-focused diets rank it as a top super-food.
  • Freezer-Friendly: I prepare a batch of rich, thick beef bone broth and store it in the freezer, ready to use whenever needed.
  • Minimal Effort: Making bone broth requires only a few simple ingredients and minimal active involvement. While you’ll need to wash a roasting pan and stock pot, most of the process involves letting the heat work its magic with occasional stirring.
  • Versatile Uses: Bone broth is incredibly versatile—it’s perfect for soups, stews, fondue, enhancing sauces, or even sipping straight from a mug for a warm, nourishing treat.

Grocery List

Beef bones and prepared vegetables for the bone broth.
  • Beef Bones: High-quality, fresh beef or veal bones. Include a few pieces of shanks with rich, flavorful bone marrow.
  • Vegetables: Carrots, onions, and celery.
  • Herbs and Aromatics: Parsley, dill, cilantro, garlic, salt, black pepper, and bay leaves.

Time Required:

Roast in a 450°F (180°C) preheated oven.

  • 20 minutes: To roast the bones
  • 15 minutes: To roast the vegetables
  • 5-6 hours: Cooking

Special Tools to Use:

  • Roasting pan
  • Stock pot

Step-by-step: How to Make Beef Bone Broth

Step 1: Roast the Bones and Vegetables

Preheat the oven to 450°F (220°C).

Arrange the beef bones in a single layer on a roasting pan and roast for 15-20 minutes, flipping them halfway through.

Coarsely chop the carrots, celery, and onions.

Nestle the vegetables with the bones and roast for an additional 10-15 minutes until they begin to caramelize.

Step 2: Simmer the Broth

Transfer the roasted bones and vegetables from the pan into a stockpot.

Transferring bone to a stock pot.

Add enough water to cover the bones completely.

Toss in parsley stems, garlic, salt, and pepper. You will see a foamy layer, hence skim any foamy layer off.

Simmer gently for 5-6 hours, stirring occasionally. This helps release minerals from the bones and ensures even heat distribution.

Step 3: Strain and store

Pouring the broth into a jar.

Once the broth is ready, strain it through a fine-mesh strainer.

Pour the broth into clean jars or containers.

Store in the refrigerator or freezer for future use.

Best Uses For Bone Broth

  • Make hearty soups with rich, flavorful bases.
  • Enhance your favorite sauces with depth and complexity.
  • Use as a flavorful broth for fondue.
  • Enjoy as a warm, nourishing, and refreshing drink.

More Recipes to Try From Cafe Osharak

If you give this recipe a try, I’d be thrilled to hear from you! Let me know if you find it delicious and easy to make. Feel free to reach out with any questions or suggestions—I’m here to help. And be sure to check out other recipes from Cafe Osharak that you might enjoy!

Beef Bone Broth

Homemade bone broth is far superior to store-bought versions and tastes infinitely better. The best part? It’s surprisingly easy to make! Keeping a stash of homemade broth in your freezer ensures that quick, flavorful dinners are always within reach.
Save Pin Recipe Print Recipe
Two jars of beef bone broth on a board.
Prep Time:10 minutes
Cook Time:5 hours
Roasting:30 minutes
Course
Soup
|
Staple

Ingredients

  • 1 kg Beef or veal Bones
  • 1 Carrots
  • 3-4 Celery
  • 1 Onions
  • 3 to 4 cloves garlic
  • 1 bunch of parsley stems
  • 1 bay leaf
  • salt and pepper to taste.
  • 2.5 liter water

Instructions

  • Roast the bones in the oven for about 15-20 minutes, turning occasionally.
  • Roughly chop garlic, carrots, onions, and celery. Set aside.
  • After the bones have roasted, add the vegetables to the pan. Roast them for 5-10 minutes to release their moisture.
  • Remove everything from the pan, add the bones and vegetables to a stockpot, and pour in any collected juices. Cover with water, ensuring the liquid is just above the bones.
  • Bring the mixture to a boil, add the parsley stems and garlic, then reduce the heat to a gentle simmer. Cover and cook for 4-5 hours.
  • Strain and store in the fridge or the freezer.
Servings: 2 liters
Tried this recipe?Mention @osharak.cafe or tag #osharak.cafe!

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