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beef-bone-broth-how-to

Beef Bone Broth (Stovetop, Slow Cooker or Pressure Cooker)

Clover Meadows Beef
Prep Time 30 minutes
Cook Time 1 day
Total Time 1 day 30 minutes

Ingredients
  

  • 4 lbs beef bones The amount of bones will vary based on the size of pot. See notes
  • 8-10 cups of water The amount of water will vary. Barely cover the bones with water.
  • 2 medium onion quartered
  • 2 medium carrots peeled and chopped roughly
  • 1 head garlic
  • 1 bouquet garni such as parsley
  • 1/4 cup apple cider vinegar

Instructions
 

  • Preheat your oven to 450
  • Place bones in a large roasting pan.
  • Cook for 45 minutes, or until the bones have caramelized.
  • Transfer bones to a large stock pot, crock pot or pressure cooker. Add apple cider vinegar, onion, carrots, garlic and bouquet garni, if desired. Add enough water to barely cover the bones.
  • STOVETOP: Bring to a gentle simmer. Simmer gently, uncovered for 24 hours.
  • CROCKPOT: Set your crockpot to low and cook for 24 hours or longer
  • INSTANT POT: Close and lock the lid. Select Manual pressure according to manufacturer's instructions; set timer for 120 minutes. Allow 20 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, approximately 40 minutes. Unlock and remove the lid.
  • Remove bones and vegetables from pot.
  • Strain the broth by lining a strainer with cheesecloth and set over a large bowl.
  • Pour broth through strainer. *Discard solids if only making one batch of bone broth, set aside bones if making multiple batches
  • Let the broth cool. Cover the cooled bowl of bone broth and place in your refrigerator for several hours. The fat will rise to the top. Remove the fat cap.
  • Put the broth in mason jars and leave about ½ inch at the top so there is room for the beef broth to expand.

Notes

* Use approximately 5 pounds of bones when making broth in a 10 quart pot, slow cooker or pressure cooker. 3-4 pounds of bones when making broth in a 8 quart pot, slow cooker or pressure cooker. 2-3 pounds of bones when making broth in a 6 quart pot, slow cooker or pressure cooker
*You can make 2 batches of broth with the same set of bones.  Typically, the second set of broth will be slightly lighter in color. To do this, simply add the bones back to the pot. Add new vegetables and apple cider vinegar. Repeat the beef bone broth recipe process. 
To Refrigerate: 
Store the broth in the quantity you regularly use. For example, if you typically use 8 ounces at a time, use 8 ounce jars. Store in glass jars in the refrigerator for up to 5 days.
To Freeze: 
Store the broth in the quantity you regularly use. For example, if you typically use 8 ounces at a time, use 8 ounce jars. Store in glass jars in the freezer for up to 6 months. Thaw in refrigerator overnight.