Beef · Broths & Soups

Rich Beef Bone Broth

Long-simmered knuckle and marrow bones make a deeply nourishing broth. Make a big batch and freeze it — it's the foundation of dozens of other recipes.

Instructions

1. 1

   Roast bones at 425°F for 30 min for deeper color and flavor.

   30 min
2. 2

   Cover with cold water, bring to bare simmer. Skim foam. Simmer 12–18 hrs.

   720 min
3. 3

   Strain through fine mesh. Cool and skim fat. Refrigerate up to 5 days or freeze.