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Bone broth recipe ingredients including beef bones, carrots, onions, celery, garlic, and herbs on a wooden table

Bone Broth Recipe

This bone broth recipe is slow-simmered using beef bones, vegetables, and aromatics to create a rich, collagen-packed broth. Perfect for sipping, soups, or cooking grains, this nourishing bone broth is deeply flavorful, naturally gelatinous, and easy to make at home.
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Prep Time 20 minutes
Cook Time 1 day
Total Time 1 day 20 minutes
Servings: 10 cups
Course: base, broth, Soup
Cuisine: American
Calories: 45
Ingredients Method Notes

Ingredients
  

  • 8–10 pounds beef bones (marrow, knuckle, oxtail, or joint bones)
  • 3 medium carrots, chopped
  • 2 large onions, quartered
  • 4-6 celery stalks, chopped
  • 1-2 whole garlic heads, halved
  • 2 tbsp apple cider vinegar
  • 2-3 bay leaves
  • 1-2 whole black peppercorns
  • Filtered water (enough to cover bones)
  • Salt, to taste (add after cooking)

Method
 

  1. Blanch the Bones (Optional but Recommended)
  2. Roast the Bones (Flavor Boost – Optional)
  3. Add Ingredients to the Pot
  4. Slow Simmer
  5. Strain the Broth
  6. Cool and Store

✅ Notes

A good bone broth recipe will gel when chilled, indicating high collagen content.Do not add salt during cooking; always season after straining.Use a mix of marrow and joint bones for best results.

    Notes

    Bone broth recipe ingredients including beef bones, carrots, onions, celery, garlic, and herbs on a wooden table

    • This bone broth recipe works best when using a mix of marrow bones and joint bones (knuckle, oxtail, feet). The combination provides rich flavor and high collagen content.
    • Low and slow simmering is essential. Keep the broth at a gentle simmer — not a rolling boil — to avoid cloudiness and to properly extract nutrients.
    • Adding apple cider vinegar helps draw minerals and collagen from the bones, but the vinegar taste disappears during long cooking.
    • Do not add salt while cooking. Season after straining, so you can control sodium levels and use the broth for multiple dishes.
    • A properly made bone broth will gel when refrigerated. This is a natural sign of collagen extraction and does not affect reheating or flavor.
    • Skimming foam from the surface during the first 1–2 hours helps keep the bone broth clean and clear.
    • For a clearer broth, strain through a fine-mesh strainer or cheesecloth after cooking.
    • The fat that solidifies on top after chilling can be removed or saved — it adds flavor when used for cooking.
    • Bone broth can be enjoyed as a warm drink or used as a base for soups, stews, sauces, grains, and rice dishes.
    • Storage tip: Refrigerate bone broth for up to 5–6 days or freeze for up to 6 months in portioned containers.
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