Today, I am sharing How to Make Stovetop Beef Bone Broth with a full-length 45-minute cooking school class tutorial. This helpful recipe video shows detailed instructions for beginners, and it’s a companion to the beef bone broth recipe in my bestselling book, The Modern Pioneer Cookbook.

Stovetop Beef Bone Broth Recipe Video
Watch the How To Make Stovetop Beef Bone Broth Video

And if you’re an experienced cook and don’t have a slow cooker or multi-cooker pressure cooker like the Instant Pot, this video will give you tips and techniques on how to make gelatinous beef bone broth on your stovetop.

But not to worry if you don’t want to make bone broth on your stovetop. I’ve got you covered with an extensive collection of videos on how to make various types of bone broth in the slow cooker and the Instant Pot.

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Stovetop Beef Bone Broth Recipe

5 from 1 vote
Prep: 15 minutes
Cook: 12 hours
Total: 12 hours 15 minutes
Yield: 16 servings
This helpful recipe provides detailed instructions for beginners and tips and techniques for cooks who do not have a slow cooker or multi-cooker pressure cooker like the Instant Pot.

Ingredients

  • 2 pounds Beef shanks
  • 2 pounds Marrow bones
  • 1 pound Oxtails or other high cartilage bones, such as knuckles or patellas
  • 6 Carrots, unpeeled and roughly chopped
  • 6 stalks Celery, leaves included
  • 3 Onions, unpeeled
  • 2 Bay leaves
  • 1 tablespoon Whole black peppercorns
  • 1 cup Red wine or fortified wine or 1/4 cup apple cider vinegar
  • Water to cover

Instructions 

  • Place the beef marrow bones into a 10-quart stock pot. Cover with water by no more than one inch. If you choose to use the red vermouth or fortified wine, you can omit the apple cider vinegar. Add the red vermouth or apple cider vinegar to the stock pot.
  • Place the beef shanks and oxtails on a baking sheet and bake in a 425°F (218°C) oven until the bones have browned, approximately 45 minutes to one hour. Once browned, transfer the bones from the baking sheet to the stock pot. Deglaze the baking sheet and add the drippings to the stock pot. Add additional water, if needed, to cover the bones.
  • Bring the contents of the stock pot up to a boil, and once up to a boil, immediately turn the heat down to low. Skim off any foam that rises to the top.
  • Next, add the onions, celery, carrots, bay leaves, and peppercorns to the stock pot and fill the stock pot with additional water, if needed, to just cover all the ingredients. Be careful not to add too much water to the stock pot. Add only enough to cover the contents.
  • If using a stock pot on the stovetop, bring the contents of the stock pot up to a high simmer and immediately reduce heat to low and simmer for 12 hours.
  • After 12 hours, turn off the stovetop. Allow broth to cool slightly and then begin to strain ingredients with a slotted spoon. Reserve ingredients to be reused to make a second batch of broth. (See video for additional details.)
  • Once all the ingredients have been strained from the bone broth, line a colander with cheesecloth or a flour sack towel and place over a deep pot. Use a ladle to transfer broth from the slow cooker or stock pot into the lined colander. The bone broth will drain through the lined colander into the deep pot.
  • Once all the bone broth has been strained through the lined colander into the deep pot, transfer this pot to the refrigerator until the fat rises to the top and congeals. Skim off this fat and transfer it to a separate container to be used in other recipes. Alternatively, you could use a fat separator to remove the fat at this stage.
  • Transfer the bone broth to container(s) with a cover that can then be refrigerated or frozen. You can store the broth in multiple smaller containers or one single large container, depending on how you plan to use it. This bone broth will stay fresh for 3-4 days when refrigerated. If frozen in the freezer of a refrigerator, it will stay fresh for up to 6 months but is best used within 2-3 months to prevent freezer burn. In a separate freezer that is not opened frequently, it may stay fresh for up to 12 months.

Video

Notes

Find this recipe and video at https://marysnest.com/how-to-make-stovetop-beef-bone-broth/
Copyright © 2019 Mary’s Nest, LLC, All Rights Reserved

Nutrition

Calories: 228kcal | Carbohydrates: 5g | Protein: 17g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Cholesterol: 44mg | Sodium: 106mg | Potassium: 301mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3918IU | Vitamin C: 3mg | Calcium: 35mg | Iron: 3mg
Course: Soups & Stews
Cuisine: Americana
Calories: 228
Keyword: Beef Bone Broth, Bone Broth
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Comments

  1. Rod Ferris says:

    5 stars
    Dear Mary!
    My dear friend just announced that his butcher will give (as in give) me any good offal and cooking bones without cost! I’m just wanting to say how delighted I was to find your channel ! You make me smile and interested to get started making beef bone broth. He’s given me a huge bag of “neck bones” all flash frozen so there are separate! I’m thinking 8 bone in my 8qt slow cooker should do it !
    Peace and Blessings, Mary !

    1. Mary's Nest says:

      Hi Rod, Great news!! Love, Mary

  2. Shirley says:

    Thank you so much

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