Making your own homemade beef bone broth is an amazing way to add healthy, and delicious flavor to your recipes.
Sourcing beef bones, isn’t usually all that hard. I have found them at my local grocery stores, and have also gotten them from a local farm. If you don’t see them in your grocery store meat cases, simply ask them at the butcher counter. They often have them in the back, or can save some for you.
What Beef Bones Should You Use to Make the Broth?
When selecting what bones to use, I get a variety. You’ll need 7 1/2 – 8 lbs of bones. Play around and experiment with what you use, to determine what your favorite is, or simply use what you can find each time.
You could use beef shanks, oxtails, marrow bones, neck bones, or even spare ribs.
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To Make Homemade Beef Bone Broth You Will Need:
- Beef bones
- sea salt
- black pepper
- extra virgin olive oil or melted coconut oil
- tomato paste
- garlic heads
- bay leaves
- basting brush
- large roasting pan
- large stock pot
- cheese cloth
- Canning Supplies for pressure canning (or freezer containers to freeze broth)
You Can Watch Me Make this Gorgeous Broth in the Video Below:
To begin, the bones are brushed with a little oil, seasoned with salt & pepper and smeared with some tomato paste.
The bones roast in the oven for about a half an hour at 450 degrees. Browning the bones adds a ton of flavor to the broth.
The bones and drippings are placed in a large stock pot, and then it’s time for the veggies.
You’ll add the vegetables, seasonings and water to the stock pot with your bones.
Bring these all to a boil. Then reduced the heat and simmer it for at least 6 hours, but 12 hours is even better.
Once the broth has simmered, you will strain out the solids and discard them. I line a colander with several layers of cheese cloth to strain it through. Then you will refrigerate the broth for several hours or overnight.
In the morning, skim the fat from the top of the broth. This step of removing the excess fat is optional. If you don’t wish to remove it, there is no need to refrigerate the broth. Once the broth has been strained of solids, you can simply go ahead and preserve it as is.
The wonderful broth can then be frozen in freezer containers in portions, or pressure canned to preserve it all.
How to Can Your Homemade Beef Bone Broth
Your Beef Bone Broth is a low acid food, and when you can it, it must be pressure canned. Follow all of the standard directions for pressure canning safely.
When canning the hot broth, leave a 1 inch head space in your hot pint or quart jars.
Personally, I always can broth in pint jars, that way I rarely have leftover broth in the fridge.
Follow all of the protocols for safely pressure canning, from venting the canner to the cool-down process.
The beef bone broth should be processed at 11 PSI for a dial gauge, or 10 PSI for a weighted gauge pressure canner.
The processing time is 25 minutes for quart jars or 20 minutes for pint jars.
NOTE: These weights are for 1,000 feet of elevation or under. If you live at a higher elevation, you will need to adjust the pressure to suit your elevation.
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Homemade Beef Bone Broth
- 7 1/2 - 8 lb beef bones, neck bones, shanks, short ribs, etc. - see note in the associated blog post on CosmopolitanCornbread.com
- 3 Tb extra virgin olive oil, or melted coconut oil
- 1 tsp sea salt
- 1 tsp ground black pepper
- 1 can, 6 oz. tomato paste
- 6 carrots, peeled and coarsely chopped
- 5 stalks celery, with the leaves, coarsely chopped
- 3 onions, peeled and quartered
- 2 heads of garlic
- 3 bay leaves
- 2 Tb dry thyme leaves
- 1 Tb whole black peppercorns
- 4 gallons cold water
- To begin, heat your oven to 450 degrees.
- Arrange the beef bones in a large roasting pan. Brush the bones with half of the oil, and sprinkle with half of the salt and pepper.
- Turn the bones over and brush the remaining oil on the other side. Sprinkle with the remaining salt and pepper.
- Spread the tomato paste all over the bones.
- Roast the bones for 30 minutes, or until they are beautifully browned.
- Place the bones in your large stock pot.
- Add a little warm water to the roasting pan, and scrape all of the bits loose from the bottom. Pour the drippings into the stock pot with the bones.
- Add the carrots, celery and onions to the stock pot.
- Remove the excess paper skins from the outside of the garlic heads. Cut the root end from the ends, exposing the cloves. Place them in the stock pot.
- Add in the bay leaves, thyme leaves, peppercorns and water.
- Bring everything to a gentle boil and let it boil for 5 minutes.
- Reduce the heat to a medium and let it simmer uncovered for a least 6 hours, 12 hours is better.
- Line a colander with damp cheese cloth, and strain the solids from the broth. Discard the solids.
- Once the broth is strained, freeze or can as is, or you can remove most of the fat from the broth.
TO REMOVE THE FAT:
- Place the strained broth in the refrigerator and chill for several hours or overnight. To chill it faster, put the broth in multiple containers to reduce the volume of each.
- Once the broth is chilled, carefully scoop the fat from the top of the broth.
- Freeze the broth in portions, or can it all, using the pressure canning method. (See the pressure canning information in the associated blog post on CosmopolitanCornbread.com with this recipe.)
Nutritional information is auto-generated and the accuracy is not guaranteed.