Here’s a classic, nutrient-dense beef bone broth recipe

that delivers rich flavour and maximum gelatine/collagen. This is the method serious broth enthusiasts (and many chefs) swear by.

Basic Ingredients (for ~4–5 quarts / 4–5 liters)

• 4–5 lbs (1.8–2.3 kg) beef bones (mix of marrow bones, knuckles, oxtail, and some meaty neck/shin bones is ideal)
• 2–3 lbs can be roasted first for deeper flavor
• 2 Tbsp apple cider vinegar or lemon juice (pulls minerals from bones)
• 2 medium onions, halved (skin on for color)
• 2–3 carrots, roughly chopped
• 3–4 celery stalks, roughly chopped
• 4–6 garlic cloves, smashed
• 1–2 Tbsp black peppercorns
• 2 bay leaves
• Optional: parsley stems, thyme, tomato paste (1–2 Tbsp roasted with bones for umami)

Step-by-Step (Stovetop or Pressure Cooker)

1. Roast the bones (optional but recommended for flavor)
   Preheat oven to 400–425°F (205–220°C). Spread bones on a sheet pan, roast 30–45 minutes until deeply browned. If using tomato paste, smear it on the bones for the last 10 minutes.
2. Start the broth
   Place roasted (or raw) bones in a large stockpot or Instant Pot. Add vinegar and enough cold water to cover by 2 inches (about 5–6 quarts). Let sit 30–60 minutes (acid helps extract minerals).
3. First boil & skim
   Bring to a gentle boil, then immediately reduce to the barest simmer. For the first 1–2 hours, skim off any grayish foam/scum that rises. This keeps the broth clear and clean-tasting.
4. Add vegetables & aromatics
   After skimming, add onions, carrots, celery, garlic, peppercorns, and bay leaves. Keep at the lowest simmer (tiny bubbles barely breaking the surface). Partial lid is fine.
5. Cook time

• Stovetop: 12–48 hours (24 hours is the sweet spot for most people)
• Instant Pot / pressure cooker: 3–4 hours on high pressure + full natural release
• Slow cooker: 24–36 hours on low

1. Last 30 minutes (optional)
   Add fresh parsley or other tender herbs for brightness.
2. Strain & finish
   Strain through a fine-mesh sieve or cheesecloth. Cool quickly (ice bath) if storing. Fat will rise and solidify—keep it for cooking or discard.

Storage

• Fridge: 5–7 days (fat cap acts as a seal)
• Freezer: 6 months (leave 1-inch headspace in containers or freeze flat in zip bags)

Pro Tips for Gelatin-Rich Broth

• Include plenty of knuckles, feet, or joints (high in collagen)
• Don’t add too much water—bones should be just covered
• Low and slow is key; violent boiling makes cloudy, greasy broth
• Second batch (“remouillage”): reuse the bones with fresh water for a lighter broth to use in soups

Enjoy it straight with salt and pepper, or use as the base ufor phở, ramen, French onion soup, etc. Your broth should jiggle like firm Jell-O when cold—that’s the good stuff! 🦴