Beef Bone Broth (Liquid Gold)
Beef Bone Broth (Liquid Gold)
Ingredients
- 3 pounds beef knuckles
- 2 pounds beef ribs
- 2 carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 1 onion, roughly chopped
- 4 garlic cloves, whole
- 2 tablespoons apple cider vinegar
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 2 bay leaves
- 1 gallon water, or as needed
Instructions
- 1
Place the beef knuckles and beef ribs in a large stockpot. Cover the bones completely with cold water. Bring the water to a rolling boil over high heat. Blanch for 15-20 minutes to draw out impurities.
⏱️ 20 min
- 2
Carefully drain the blanched bones in a colander. Rinse the bones thoroughly under cold running water to remove any scum or impurities.
⏱️ 5 min
- 3
Preheat your oven to 400°F. Arrange the rinsed bones in a single layer on a large baking sheet. Roast the bones in the preheated oven for 30 minutes, or until they are lightly browned.
⏱️ 30 min•🌡️ 400
- 4
Transfer the roasted bones from the baking sheet back into the large, clean stockpot. Add the roughly chopped carrots, celery, and onion. Add the whole garlic cloves, salt, black pepper, and bay leaves. Pour in the apple cider vinegar.
⏱️ 10 min
- 5
Fill the stockpot with enough cold water to completely submerge all the ingredients, ensuring there's still about 1 inch of space from the rim of the pot.
⏱️ 2 min
- 6
Bring the pot to a boil over high heat. Once boiling, immediately reduce the heat to the lowest setting to maintain a gentle simmer. Cover the pot partially and allow the broth to cook for a minimum of 12 hours, and up to 24 hours. Skim off any foam that rises to the surface during the first few hours of simmering.
⏱️ 1440 min
- 7
Once the cooking time is complete, carefully strain the broth through a fine-mesh sieve into a large, clean heatproof bowl or container. Discard all the solids.
⏱️ 5 min
- 8
Allow the strained broth to cool completely at room temperature for several hours. Once cooled, transfer the broth to the refrigerator and chill for at least 4 hours, or overnight. Once thoroughly chilled, a layer of solidified fat will form on the surface. Skim off and discard this fat layer.
⏱️ 240 min
- 9
The finished beef bone broth, often referred to as "Liquid Gold," is now ready to be used as a base for soups, stews, cooking rice, or consumed on its own for its nutritional benefits. Store in airtight containers in the refrigerator for up to 5 days, or freeze for longer storage.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Beef Bone Broth (Liquid Gold)
- 3 pounds beef knuckles
- 2 pounds beef ribs
- 2 carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 1 onion, roughly chopped
- 4 garlic cloves, whole
- 2 tablespoons apple cider vinegar
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 2 bay leaves
- 1 gallon water, or as needed
Instructions
- 1
Place the beef knuckles and beef ribs in a large stockpot. Cover the bones completely with cold water. Bring the water to a rolling boil over high heat. Blanch for 15-20 minutes to draw out impurities.
⏱️ 20 min - 2
Carefully drain the blanched bones in a colander. Rinse the bones thoroughly under cold running water to remove any scum or impurities.
⏱️ 5 min - 3
Preheat your oven to 400°F. Arrange the rinsed bones in a single layer on a large baking sheet. Roast the bones in the preheated oven for 30 minutes, or until they are lightly browned.
⏱️ 30 min•🌡️ 400 - 4
Transfer the roasted bones from the baking sheet back into the large, clean stockpot. Add the roughly chopped carrots, celery, and onion. Add the whole garlic cloves, salt, black pepper, and bay leaves. Pour in the apple cider vinegar.
⏱️ 10 min - 5
Fill the stockpot with enough cold water to completely submerge all the ingredients, ensuring there's still about 1 inch of space from the rim of the pot.
⏱️ 2 min - 6
Bring the pot to a boil over high heat. Once boiling, immediately reduce the heat to the lowest setting to maintain a gentle simmer. Cover the pot partially and allow the broth to cook for a minimum of 12 hours, and up to 24 hours. Skim off any foam that rises to the surface during the first few hours of simmering.
⏱️ 1440 min - 7
Once the cooking time is complete, carefully strain the broth through a fine-mesh sieve into a large, clean heatproof bowl or container. Discard all the solids.
⏱️ 5 min - 8
Allow the strained broth to cool completely at room temperature for several hours. Once cooled, transfer the broth to the refrigerator and chill for at least 4 hours, or overnight. Once thoroughly chilled, a layer of solidified fat will form on the surface. Skim off and discard this fat layer.
⏱️ 240 min - 9
The finished beef bone broth, often referred to as "Liquid Gold," is now ready to be used as a base for soups, stews, cooking rice, or consumed on its own for its nutritional benefits. Store in airtight containers in the refrigerator for up to 5 days, or freeze for longer storage.
⏱️ 3 min