Beef Bone Broth Soup

Beef bone broth soup is a nutrient-rich, slow-simmered broth made from beef bones, vegetables, and herbs. It’s deeply flavorful, full of collagen, and can be enjoyed as a comforting drink or used as a base for soups and stews.

Ingredients

• 4 lbs beef bones (marrow bones, knuckle bones, oxtail, or a mix)
• 1 large onion, quartered
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, smashed
• 2 bay leaves
• 1 tbsp black peppercorns
• 2 tbsp apple cider vinegar
• 14–16 cups cold water
• Salt, to taste

Directions

1. Prepare bones: Rinse beef bones (marrow, knuckle, or oxtail) under cold water. For deeper flavor, roast bones in a 400°F (200°C) oven for 30–40 minutes until browned.
2. Combine ingredients: Place bones in a large stockpot or slow cooker. Add onion, garlic, carrots, celery, bay leaves, peppercorns, and apple cider vinegar.
3. Add water: Fill the pot with enough cold water to cover bones by 2–3 inches.
4. Simmer: Bring to a boil, then immediately reduce to a gentle simmer. Skim off foam and impurities during the first hour.
5. Slow cook: Simmer gently for 8–24 hours (the longer, the richer). Add water if needed to keep bones submerged.
6. Strain: Remove bones and vegetables. Strain broth through a fine mesh sieve into a large bowl.
7. Cool and store: Let cool, then refrigerate. A layer of fat will form on top—remove if desired before reheating.
8. Serve: Season with salt to taste and enjoy hot, or use as a base for soups and stews.