Description
Transform humble beef bones into powerful flavor enhancers with these easy-to-make, gelatinous broth cubes. Perfect for elevating any dish with rich, savory depth.
Ingredients
- 3–4 lbs mixed beef bones (marrow, knuckle, oxtail)
- 2 large yellow onions, quartered
- 3 carrots, roughly chopped
- 3 celery stalks, roughly chopped
- 1 tbsp apple cider vinegar
- 1 bay leaf
- 1 tsp black peppercorns
- Cold water to cover
Instructions
- Step 1: Roast Bones & Vegetables: Preheat oven to 400°F (200°C). Roast bones and vegetables on a baking sheet for 45-60 minutes until deeply browned.
- Step 2: Simmer Broth: Transfer roasted items to a large stockpot. Deglaze baking sheet and add liquid to pot. Cover with cold water, add vinegar, bay leaf, and peppercorns. Bring to a gentle simmer, then reduce heat to low and simmer for 8-24 hours.
- Step 3: Strain & Reduce: Strain broth, discarding solids. Cool then refrigerate overnight. Skim off solidified fat. Transfer defatted broth to a clean pot and reduce by half to two-thirds over medium-low heat.
- Step 4: Portion & Freeze: Cool reduced broth completely. Pour into ice cube trays and freeze until solid. Transfer frozen broth cubes beef to a freezer-safe bag or container and store for up to one year.
- Prep Time: 20 mins
- Cook Time: 12-24 hours simmer + 1-2 hours reduction