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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 Equipment 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)

Equipment

  • Large stockpot (or Dutch oven)
  • Baking sheet (for roasting bones)
  • Slow cooker (optional)
  • Instant Pot / pressure cooker (optional)
  • Fine-mesh strainer
  • Cheesecloth (optional, for extra clear broth)
  • Tongs
  • Ladle
  • Large mixing bowl
  • Airtight glass jars or containers (for storage)

Method
 

  1. Blanch the Bones (Optional but Recommended): Place bones in a large stockpot and cover with cold water. Bring to a boil and cook for 10–15 minutes. Drain and rinse bones thoroughly to remove impurities. This results in a cleaner, clearer bone broth.
  2. Roast the Bones (Flavor Boost – Optional): Preheat oven to 425°F (220°C). Spread bones and vegetables on a baking sheet and roast for 35–45 minutes, turning once, until deeply browned. This step adds rich depth and color to the bone broth recipe.
  3. Add Ingredients to the Pot: Transfer bones and roasted vegetables to a large stockpot or slow cooker. Add garlic, bay leaves, peppercorns, and apple cider vinegar. Cover completely with filtered water.
  4. Slow Simmer: Bring to a gentle boil, then reduce heat to low. Simmer uncovered or partially covered for 12–24 hours, skimming foam occasionally. The longer it simmers, the more collagen and nutrients are extracted.
  5. Strain the Broth: Remove from heat and strain through a fine-mesh strainer or cheesecloth. Discard solids.
  6. Cool and Store: Let broth cool, then refrigerate. Once chilled, remove hardened fat from the top if desired. Store in airtight containers.

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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