Beef Bone Broth


  • 4-5 pounds of beef bones (such as marrow bones, knuckle bones, and oxtails)

  • 2 onions, roughly chopped

  • 4 carrots, roughly chopped

  • 4 celery stalks, roughly chopped

  • 4 cloves of garlic, roughly chopped

  • 2 tablespoons of apple cider vinegar

  • 2 tablespoons of tomato paste (optional)

  • 2 teaspoons of salt

  • 1 teaspoon of black pepper

  • 4 bay leaves

  • 8-10 sprigs of fresh thyme

  • 1 bunch of parsley


Preheat oven to 425F. Place beef bones in a roasting pan and roast in the oven for 30-40 minutes, or until browned.

While the bones are roasting, prepare the vegetables and herbs.

Once the bones are done roasting, transfer them to a large pot.

Add the onion, carrots, celery, garlic, apple cider vinegar, tomato paste, salt, pepper, bay leaves, thyme, and parsley to the pot.

Add enough water to the pot to cover the bones and vegetables by about 2 inches.

Bring the broth to a simmer over medium-high heat, then reduce the heat to low and let it simmer for 24-48 hours.

Use a ladle or tongs to remove any large pieces of bone or vegetable that rise to the surface.

Once the broth has finished simmering, strain it through a fine-mesh strainer or cheesecloth to remove the solids.

Allow the broth to cool before storing it in an airtight container in the refrigerator or freezer.

Note: Cooking time for beef bones can vary depending on the type of bones and the desired strength of broth. Also, you can add a splash of red wine or a tablespoon of fish sauce for extra flavor.