This beef bone broth is closely related to stock: both rely on bones and vegetables simmered for a long time to draw out collagen, though broth also brings in extra seasoning such as star anise, ginger and salt. Boxed versions are available in stores, but making it yourself delivers the fullest flavor, and the process is largely hands-off. Roasting the bones and aromatics at the start of this recipe is what creates the deep, caramelized taste.
The broth works well for sipping, and it can also lift soups, braises, sauces and stir-fries; since it is thicker than ordinary stock, it adds body to dishes. Any broth you don't use should go into the freezer in containers of various sizes, so you can thaw exactly as much as you need.
Info
- Cook time: 1 hour
- Total time: 10 hours 30 minutes
- Yield: about 8 cups broth
Ingredients
- 8 pounds mixed beef leg bones, such as marrow and knuckle bones
- Kosher salt
- 1 tablespoon whole allspice berries
- 1 teaspoon whole black peppercorns
- 8 star anise pods
- 4 medium carrots (about 8 ounces), cut in half
- 3 stalks celery (about 6 ounces), cut into thirds
- 3 cinnamon sticks
- 2 heads garlic (about 5 ounces), halved through the middle
- 2 medium yellow onions (about 1 pound), halved with the stem intact
- 1 large handle ginger (about 4 ounces), halved through the middle
- 2 tablespoons neutral oil, such as vegetable or canola
- 3 tablespoons rice wine vinegar
- 1/4 cup low-sodium soy sauce
Instructions
- Heat the oven to 425 degrees F.
- Place the beef bones in a large, deep stockpot, add cold water to cover and bring to a boil over medium-high heat. Turn the heat down to a simmer and cook for 20 minutes so impurities are released. Drain the bones, rinse them under cold water and set the pot aside. Spread the bones evenly on a baking sheet and season with 2 teaspoons salt.
- On a second baking sheet, arrange the allspice berries, peppercorns, star anise pods, carrots, celery, cinnamon sticks, garlic, onions and ginger. Drizzle the oil over them and sprinkle with 1 teaspoon salt. Put both sheets in the oven and roast until the vegetables are tender and golden brown and the bones have caramelized, about 30 minutes.
- Return the bones and vegetables to the reserved stockpot. If either baking sheet holds golden bits, pour 1/2 cup hot water over them, scrape gently with a wooden spoon and add the water and loosened bits to the pot. Stir in 1 tablespoon of the rice wine vinegar, then add cold water to cover the bones and vegetables and bring to a boil over medium-high heat. Reduce the heat to low and simmer with the pot partially covered, skimming off foam and fat that rises to the surface from time to time, until the broth turns deep brown and the bones have given up as much flavor and collagen as possible, 5 to 7 hours.
- Pour the broth through a strainer into a large heatproof bowl or storage container. Compost the bones and vegetables. Stir in the soy sauce, the remaining 2 tablespoons rice wine vinegar and 1 teaspoon salt, then leave at room temperature for 1 hour to cool.
- Cover and refrigerate until cold and the fat has floated to the top and solidified. Lift the fat off with a spoon and compost it.
- To serve, warm the bone broth until heated through and no longer gelatinous. Add seasoning to taste if you like. Leftovers keep in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to 2 months.
