How to Make Beef Broth
  • 4 pounds meaty shanks with the bone
  • 2 pounds marrow bones
  • 5 carrots
  • 2 stalks celery
  • 2 onions, cut in half
  • Cold filtered water
  • 6 sprigs fresh thyme or 1 teaspoon dried thyme
  • 3 bay leaves
  • ¼ cup apple cider vinegar
  1. Preheat the oven to 350°F.
  2. Line a roasting pan or rimmed baking sheet with parchment paper.
  3. Spread out the meat, bones, carrots, celery, and onions on the lined pan.
  4. Roast for about 45 minutes, flipping halfway through.
  5. You want it all to be nicely browned.
  6. Remove from oven and place in the largest pot you own.
  7. Fill the pot with cold filtered water. (Warm water ends up producing a cloudier stock.)
  8. Add the thyme, bay leaves, and vinegar.
  9. Bring to a boil, then reduce to a very low simmer.
  10. Skim any scum off the top.
  11. This will happen right in the beginning.
  12. Loosely cover and let the pot slowly bubble for 12 to 24 hours.
  13. I allow it to go overnight.
  14. When the stock is done, turn off the heat and allow it to cool on the counter for about 1 hour.
  15. Strain the stock through a cheesecloth-lined strainer (to catch any loose herbs) into a large bowl or separate, smaller pots and place in the refrigerator to cool (I usually do this overnight).
  16. When the stock is fully cooled, skim off and discard any fat that has risen to the top. Ladle the stock into freezer-proof containers. Label, date, and store in the freezer until you’re ready to use it.
If you have an Instant Pot, simply add the ingredients, lock the lid, and set it on "Manual" for 90 minutes.
Recipe by Sustainable Dish at