How to Make Stovetop Beef Bone Broth
Today, I am sharing my How to Make Stovetop Beef Bone Broth video, which provides you with a full-length 45+ minute, cooking school class tutorial. This helpful recipe video shows detailed instructions for beginners.
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. And I even have a video using the Mealthy Multi-Cooker where I show you how to make Turkey Bone Broth! Check out the set of bone broth tutorials in the Related Videos section.
More Bone Broth Recipes
Now that you’ve learned how to make beef bone broth on the stovetop, learn about different ways to make bone broth, the types of bone broth, and helpful information about bone broth.
- How to Make Rich and Gelatinous Beef Bone Broth – Bone Broth Recipe
- How to Make Roast Chicken Bone Broth for Pennies a Jar
- Turkey Bone Broth in a Mealthy MultiPot Pressure Cooker
- Bone Broth FAQs – Frequently Asked Questions About Homemade Bone Broth
- Best Bones for Making Beef Bone Broth
- Gelatinous Bone Broth – Why It Is Important
- How to Make Perpetual Beef Bone Broth – Reuse Beef Bones for Endless Broth
- Fish Bone Broth Recipe – Iodine Rich for Good Thyroid Health
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Stovetop Beef Bone Broth Recipe
- 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
- 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 to a baking sheet and bake in a 425 F degree 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 with 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 re-used 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.
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Kitchen equipment mentioned in this video:
- Fat Separator
- Flour Sack Towels
- Two Cup Glass Storage Jars with Lids
- One Cup Glass Storage Jars with Lids
Favorite Bone Broth Making Supplies
- 8-Quart Duo Plus Instant Pot
- 16-Quart Stock Pot
- 8-Quart Stock Pot
- 7-Quart Slow Cooker
- 8-Quart Slow Cooker
- 10-Quart Slow Cooker
- Fat Separator
- Stainless Steel Strainer
- Flour Sack Towels
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