Recipes and Cooking Beef Bone Broth 4.4 (16) 3 Reviews By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on January 4, 2016 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Cook Time: 8 hrs Roast Time: 45 mins Total Time: 9 hrs 15 mins Servings: 16 Yield: 16 cups Jump to Nutrition Facts Ingredients 3 pound beef soup bones (knuckle, neck, or marrow bones) 1 cup water 4 medium carrots, cut up 3 medium onions, unpeeled and cut up 6 stalks celery with leaves, cut up 2 tablespoon dried basil or thyme, crushed 1 tablespoon salt 20 whole black peppercorns 16 sprigs fresh parsley 4 bay leaves 6 cloves garlic, unpeeled and halved 18 cup cold water 2 tablespoon cider vinegar Directions Preheat oven to 450°F. Place soup bones in a large shallow roasting pan. Roast about 45 minutes or until browned, turning once. Place soup bones in a 10- to 12-quart stockpot. Pour the 1 cup water into the roasting pan and scrape up browned bits; add water mixture to pot. Add the remaining ingredients. Bring to boiling; reduce heat to low. Gently simmer, covered, 8 to 12 hours. (For a gentle simmer, you should see tiny bubbles coming to the surface. You will want to monitor cooking so it does not boil. Gentle cooking helps to draw out and develop the flavor of the broth.) Remove soup bones from broth. Scoop out as many vegetables as you can with a slotted spoon. Strain broth through 4 layers of 100-percent-cotton cheesecloth placed in a colander. Discard vegetables and seasonings. If using the broth while hot, skim fat. Or chill broth in a bowl at least 6 hours; lift off fat with a spoon. Place broth in airtight containers. Cover and chill up to 3 days or freeze up to 6 months. If desired, when bones are cool enough to handle, remove meat. Chop meat; discard bones. Place meat in airtight containers. Cover and chill up to 3 days or freeze up to 3 months. Jason Donnelly Slow Cooker Directions Prepare as directed, except reduce all ingredients by half. Roast bones as directed in Step 1. Pour the 1 cup water into the roasting pan and scrape up browned bits. In a 6-quart slow cooker combine the water mixture and remaining ingredients. Cover and cook on low 10 to 12 hours. Remove soup bones from broth. Continue as directed in Step 3. Makes about 9 cups.Per 1 cup: 32 cal., 1 g fat (0 g sat. fat), 10 mg chol., 151 mg sodium, 1 g carb., 0 g fiber, 4 g pro.Nutrition analysis per serving: 32 calories, 4 g protein, 1 g carbohydrate, 1 g total fat (0 g sat. fat), 10 mg cholesterol, 0 g fiber, 0 g total sugar, 13% Vitamin A, 3% Vitamin C, 151 mg sodium, 2% calcium, 4% iron Pressure Cooker Directions Prepare as directed, except reduce all ingredients by half. Roast bones as directed. Pour 1/2 cup water into the roasting pan and scrape up browned bits. In a 6-quart stovetop or electric pressure cooker combine the water mixture and remaining ingredients. Lock lid in place. Set electric cookers on high pressure to cook for 1 1/2 hours. For stovetop cookers, bring up to pressure over medium-high heat according to manufacturer's directions; reduce heat enough to maintain steady (but not excessive) pressure according to manufacturer's directions. Cook for 1 1/2 hours. Remove from heat. For electric and stovetop models, let stand to release pressure naturally for at least 15 minutes or according to manufacturer's directions. If necessary, carefully open steam vent to release any remaining pressure. Open lid carefully. Continue as directed in recipe. Makes about 10 cups.Nutrition analysis per serving: 29 calories, 4 g protein, 1 g carbohydrate, 1 g total fat (0 g sat. fat), 9 mg cholesterol, 0 g fiber, 0 g total sugar, 12% Vitamin A, 3% Vitamin C, 136 mg sodium, 2% calcium, 3% ironPer 1 cup: 29 cal., 1 g fat (0 g sat. fat), 9 mg chol., 136 mg sodium, 1 g carb., 0 g fiber, 4 g pro. The Bones: Look for soup bones at your meat counter. Neck bones, back bones, and marrow bones are good choices. Ask your butcher to cut the marrow bones into 2 to 3 inch lengths; this helps expose more of the marrow. You also can save bones from pot roasts and steaks to use for stock. Simply store them in an airtight container in the freezer until you are ready to use them. Be super thrifty and save your bones from prepared broth. They can be reused for another batch of broth. The broth won't have as much flavor in the second round, but will still make good broth. Rate it Print Nutrition Facts (per serving) 36 Calories 1g Fat 2g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 16 Calories 36 % Daily Value * Total Fat 1g 1% Cholesterol 11mg 4% Sodium 170mg 7% Total Carbohydrate 2g 1% Protein 5g Vitamin C 2.1mg 11% Calcium 26mg 2% Iron 0.8mg 4% Potassium 117mg 2% Folate, total 6.6mcg Vitamin B-12 0.5mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.