Bay Leaf and Beef Bone Broth
This is not an ordinary broth; it is a "gateway broth," designed to show you beginner broth makers just how easy it is, and how much better the stock you make yourself will be than anything you can buy in the store. And if you're an old hat at broth making, well, it is still good to go back to basics every now and then.
If you searched for a "broth recipe," then you've clearly come to the right place. But let's say you came here because you're interested in preserving some of that spare beef you have laying around, getting more out of your vegetables, and having a jar of stock on hand to add depth to your cooking. Well, you're still in the right place. This recipe is the result of much testing, and I think you'll agree that it is a gateway broth of sorts.
Bay Leaf and Beef Bone Broth Bay Leaf and Beef Bone Broth Bay Leaf and Beef Bone Broth Bay Leaf and Beef Bone Broth
Prep time: 30 | Cook time: 510 | Serves: 10
Ingredients
  • 2 pounds beef bones
  • 1 onion, quartered
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 10 bay leaves
  • 1 teaspoon black peppercorns
  • 1 gallon water
Instructions
  1. Preheat oven to 450°F (230°C).
  2. Spread the beef bones on a baking sheet and roast in the preheated oven for 1 hour.
  3. Transfer the bones to a large pot and cover with water.
  4. Bring to a boil, then reduce heat and simmer for 8 hours.
  5. Strain the broth through a fine mesh sieve into a clean pot.
  6. Discard the bones and vegetables.
  7. Add the bay leaves, peppercorns, and additional water if needed.
  8. Bring to a boil, then reduce heat and simmer for 1 hour more.
Why It Works
  • Roasting the bones before simmering them concentrates their flavor.
  • Simmering the broth for a long time extracts the collagen from the bones, which gives the broth its body.
  • Adding bay leaves and peppercorns to the broth gives it a subtle flavor boost.