Beef Bone Broth

beef bone broth
  • 2 servings
  • 15 minutes to prepare
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  • 2kg/4lb 8oz mixed bones, such as beef, lamb or chicken carcasses
  • 2 onions, quartered
  • 3 carrots, quartered
  • 1 garlic bulb, halved horizontally
  • 2 celery sticks, cut into 5cm/2inch lengths
  • 4 bay leaves
  • 2tsp black peppercorns
  • 1tbsp apple cider vinegar



*makes 2 litres

  1. Preheat the oven to 220°C/200°C Fan/428°F/Gas Mark 7 and line a baking tray with baking paper.
  2. Put the bones on the tray and roast in the oven for 30 minutes. Turn the bones over, add the onions, carrots and garlic and roast for another 10–15 minutes, or until the bones are very browned and the vegetables are just browned.
  3. Transfer the bones and roasted vegetables into a very large pot or saucepan with a lid. Add the celery, bay leaves and peppercorns and cover with cold water – it should come about 5cm/2in above the contents of the pan. Drizzle in the vinegar.
  4. Cover with a lid and place on the hob. Bring to the boil, then turn the heat to a very low simmer. Cook, occasionally skimming off and discarding any foam and fat, for 8–12 hours. It tastes better the longer it simmers. Check the water levels occasionally and top up if the bones are uncovered. If the majority of the bones are beef, chill the broth overnight in the fridge then continue cooking the next day for up to 24 hours in total.
  5. Strain the broth through a fine sieve, discarding the bones and vegetables, then leave to cool before chilling. The broth will last 5 days in the fridge and up to 6 months in the freezer.

Chef’s Tip:

The amount of broth made depends on how intensely flavoured you want it to be, the more you reduce the broth the more intense the flavour. You can also make bone broth in a slow cooker on high temperature for the same cooking time.