Roasted Beef Bone Broth
Make your own homemade slow Roasted Beef Broth for the most delicious stock that makes perfect stews, soups, and roasts. I like to call it liquid gold!
Servings: 20 cups
Equipment
Ingredients
- 6 pounds beef bones grass-fed recommended, mixture of ribs and meaty bones with a lot of collagen
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 2 large onions chopped
- 2 celery stalks leaves included, chopped
- 3 large carrots peeled and chopped
- 1 tablespoon tomato paste
- 1 head of garlic outer papery skin removed, bottom chopped off to expose the cloves but leaving the head intact (as if you were roasting it)
- freshly ground pepper
- 1 tablespoon fresh thyme
- 2 bay leaves
- 5 quarts water
Instructions
Roasting the bones and vegetables:
- Preheat the oven to 425°F (400°F convection). Place the bones in a large roasting pan (like what you'd roast a turkey in). Rub both sides of the 6 pounds beef bones with 2 tablespoons olive oil and sprinkle with 1 teaspoon kosher salt. Roast in hot oven for 30 minutes. Your kitchen will smell amazing.
- After 30 minutes, flip the bones, add the 2 large onions, 2 celery stalks, 3 large carrots, and 1 tablespoon tomato paste and continue to roast for another 20 minutes. Remove from oven.
- Use your largest stockpot. Ensure it is oven safe if you'll be doing any of the cooking in the oven.
Stove top instructions:
- Transfer all of the roasted meat and vegetables from the roasting pan to a very large stockpot. Using a total of 5 quarts of water, add 1-2 quarts at a time to the empty roasting pan, scrape sides, swirl it around, and then pour it into the stockpot to make the broth. Repeat until you have added a total of about 5 quarts of water to the pot, but make sure you get every bit of flavor possible out of that roasting pan.
- Add the 1 head of garlic, freshly ground pepper, 1 tablespoon fresh thyme, and 2 bay leaves to the pot. Bring to a boil (uncovered), and then reduce heat so that broth is percolating at a gentle simmer. Cook at this temperature for a minimum of 6 hours up to a full day. You can also transfer pot to a preheated 200°F oven (this is what I do to let it cook overnight).
Oven instructions:
- Transfer all of the roasted meat and vegetables from the roasting pan to a very large oven safe stockpot. Using a total of 5 quarts of water, add 1-2 quarts at a time to the empty roasting pan, scrape sides, swirl it around, and then pour it into the stockpot to make the broth. Repeat until you have added a total of about 5 quarts of water to the pot, but make sure you get every bit of flavor possible out of that roasting pan.
- Add the head of garlic, pepper, thyme and bay leaves to the pot. Transfer pot to a preheated 200°F oven and cook, uncovered, for 6 hours up to overnight.
Instant Pot instructions:
- Due to the size of the Instant Pot, plan on cooking in two separate batches.
- Add half of the roasted meat and vegetables to the Instant Pot (refrigerate remaining until ready to use). Add half of the garlic, pepper, thyme and bay leaves. Add water up to the PC MAX line, never above it. Seal lid and cook on high pressure 1-2 hours (1 hour works, longer is better if you have the time). Let the pressure release naturally.
- Repeat with remaining ingredients to make second half.
Straining and storing:
- Strain stock and discard solids. Drink, use in a recipe, or divide into shallow containers and refrigerate within 2 hours. Use within 3 to 4 days, or freeze for longer storage.
Video
Notes
You'll end up with a little less broth than the water you add, since some simmers off. The longer it cooks, the less you'll have, and how much you get also depends on the size of your pot. Serving size based on 1 cup.
Frozen, it keeps its best flavor for 2 to 3 months. To can it, use a pressure canner only; the directions are in the post.
Nutrition
Calories: 22kcal | Carbohydrates: 2g | Fat: 1g | Sodium: 132mg | Potassium: 65mg | Sugar: 1g | Vitamin A: 1575IU | Vitamin C: 2.2mg | Calcium: 9mg | Iron: 0.1mg
