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Beef Bone Broth


  • about 4 pounds beef marrow and knuckle bones
  • 1 calves foot, cut into pieces (optional)
  • 3 pounds meaty rib or neck bones
  • 4 or more quarts cold filtered water
  • ½ cup vinegar
  • 3 onions, coarsely chopped
  • 3 carrots, coarsely chopped
  • 3 celery stalks, coarsely chopped
  • several sprigs of fresh thyme, tied together
  • 1 tsp dried green peppercorns, crushed
  • 1 bunch parsley


  • Place the knuckle and marrow bones and optional calves foot in a very large pot with vinegar and cover with water.
  • Let stand for one hour.
  • Meanwhile, place the meaty bones in a roasting pan and brown at 350 degrees in the oven. When well browned, add to the pot along with the vegetables.
  • Pour the fat out of the roasting pan, add cold water to the pan, set over a high flame and bring to a boil, stirring with a wooden spoon to loosen up coagulated juices.
  • Add this liquid to the pot.
  • Add additional water, if necessary, to cover the bones; but the liquid should come no higher than within one inch of the rim of the pot, as the volume expands slightly during cooking.
  • Bring to a boil.
  • A large amount of scum will come to the top, and it is important to remove this with a spoon.
  • After you have skimmed, reduce heat and add the thyme and crushed peppercorns.
  • Simmer stock for at least 12 and as long as 72 hours.
  • Just before finishing, add the parsley and simmer another 10 minutes.
  • You will now have a pot of rather repulsive-looking brown liquid containing globs of gelatinous and fatty material. (It doesn’t even smell particularly good. But don’t despair. After straining, you will have a delicious and nourishing clear broth)
  • Remove bones with tongs or a slotted spoon. Strain the stock into a large bowl.
  • Let cool in the refrigerator and remove the congealed fat that rises to the top.
  • Transfer to smaller containers and to the freezer for long-term storage