Tulo

Beef Bone Broth Recipe

A mug of golden-brown beef bone broth with visible gelatin sheen, roasted marrow bones and fresh herbs in the background.
Photo by DUONG QUÁCH on Pexels

Roasting the bones first browns the marrow and connective tissue, building deep flavor before anything hits the water. A long, low simmer with a splash of vinegar slowly breaks down collagen into gelatin, which is what gives the finished broth its thick, jiggly texture once chilled.

Prep
20 min
Cook
1080 min
Total
1100 min
Servings
8

Ingredients

Servings8
  • 4 lb beef marrow bones and knuckle bones, mixed
  • 16 cups water, cold
  • 2 tbsp apple cider vinegar
  • 1 large yellow onion, halved, skin on
  • 2 medium carrots, roughly chopped
  • 2 stalks celery stalks, roughly chopped
  • 4 cloves garlic cloves, smashed
  • 2 leaves bay leaves
  • 1 tsp black peppercorns, whole
  • 1 tsp salt

Nutrition per serving

Calories
67
Protein
6g
Carbs
4g
Fat
4g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

Need different units or a different yield? Try our Conversion Calculator →

Instructions

  1. 1Preheat the oven to 425°F (220°C). Spread the bones on a rimmed baking sheet and roast for 30-40 minutes, flipping once, until deeply browned.
  2. 2Transfer the roasted bones to a large stockpot or slow cooker. Pour a cup of hot water onto the baking sheet and scrape up the browned bits with a spatula, then add that liquid to the pot.
  3. 3Add the cold water (it should cover the bones by an inch or two), the vinegar, onion, carrots, celery, garlic, bay leaves, and peppercorns.
  4. 4Bring to a bare simmer over medium heat, uncovered, then reduce heat to the lowest setting that maintains small, lazy bubbles. Skim off any grey foam that rises in the first hour.
  5. 5Simmer very gently, partially covered, for 12-24 hours, topping up with water if it drops below the bones. The longer it goes, the more gelatin and flavor it pulls from the bones.
  6. 6Remove from heat and let cool slightly, then strain through a fine-mesh sieve into a large bowl or containers, discarding the solids.
  7. 7Stir in the salt to taste. Chill the broth uncovered until cold, then cover; a layer of fat will solidify on top, which can be lifted off and discarded or reserved for cooking.
How to Make Soup Stock

Tips & variations

  • A pressure cooker cuts the cook time dramatically: high pressure for 2-3 hours yields a similarly gelatinous broth, though the flavor is slightly less concentrated than an 18-24 hour stovetop simmer.
  • Include a couple of beef feet or oxtail pieces along with the marrow bones for extra collagen and a broth that sets almost solid when chilled.
  • Adding a tablespoon of tomato paste to the roasting pan for the last 10 minutes deepens the color and adds a subtle savory-sweet note.
  • For a richer, darker broth, roast the vegetables alongside the bones for the last 20 minutes of roasting instead of adding them raw.

Storage & reheating

Refrigerate strained broth for up to 5 days, or freeze in portioned containers or ice cube trays for up to 6 months. Reheat gently on the stovetop over low heat; broth that's gelled solid in the fridge is a sign of good collagen extraction and will loosen back into liquid as it warms.

Tips from the Tulo kitchen

  • Cracking large marrow bones in half at the butcher counter exposes more marrow to the roasting heat and speeds up gelatin extraction during the simmer.
  • If the broth tastes weak after straining, simmer it uncovered for another 30-60 minutes to reduce and concentrate the flavor rather than adding more salt.

FAQ

Why isn't my bone broth gelling?

Gelling depends on collagen content, which mostly comes from joints, knuckles, and feet rather than lean marrow bones alone. Include some cartilage-heavy cuts like knuckle bones or oxtail, and simmer long enough (at least 12 hours) to break the collagen down fully.

Do I need to add vinegar?

Vinegar isn't strictly required, but a small amount helps draw calcium and other minerals out of the bones during the long simmer, which contributes to a fuller-bodied broth.

Can I reuse the bones for a second batch?

Yes, though a second simmer will produce a noticeably weaker, less gelatinous broth since most of the collagen is extracted the first time. It still works fine as a light cooking liquid.

How long should beef bone broth simmer?

At least 12 hours for decent gelatin extraction, with 18-24 hours giving noticeably richer body and flavor. Simmering much beyond 24 hours offers diminishing returns and can make the broth taste bitter from over-extracted bones.

More recipes