Beef Bone Broth is a common ingredient for many recipes and also a suggested remedy for several health ailments. There are many websites claiming that beef bone broth is beneficial for soothing joint pain, assist with digestive disorders, detoxify the liver, improve sleep quality, nourish sagging skin, balance hormones, and increase energy just to name a view. That’s impressive! While I haven’t personally experimented with beef bone broth as a health supplement in the past, and can’t confirm any of these claims as facts, I have always preferred homemade broths to packaged bullion when using in recipes. There’s always a much more wholesome taste to homemade stocks and ultimately makes for a much heartier flavour.
This particular recipe was taught to me by my son, who is an active chef working in Hong Kong. He has had the opportunity to learn and work in a variety of restaurant settings both in Canada and Hong Kong – many of which have been 5-star and Michelin rated establishments. Working internationally has taught him wide-ranging skills and versatility in multiple cuisines. I would consider him an expert in preparing various broths as they are such a standard ingredient for so many of the dishes he prepares. So on his recent visit, when he mentioned that he would like to make a Beef Bone Broth I took him up on the offer to learn and he agreed to let me add to my blog!
Getting started with beef bone broth
To get started we sourced our beef bones at the Cheese Boutique – which is one of our favourite butchers in Toronto. We picked up a huge bag of assorted beef bones for this very purpose. This recipe starts with dusting the bones with corn starch, roasting beef bones and vegetables in the oven, and then a very long simmer on the stovetop. The corn starch adds some texture and flavour and the longer you simmer the more benefit you will get from drawing out the bone nutrients and adding flavour to your finished stock.
I have allowed for about 8 hours of simmering time in this recipe but you can simmer for up to 24 hours. I would not leave on the stove unattended but would consider simmering for a day and leaving covered overnight to resume simmering the next day to finish.
This recipe made about 5 litres or around 20 cups of stock and can be stored in smaller containers in the fridge for about 5 days, or in the freezer for up to 6 months. I like to freeze mine in single smaller containers so I can use it as needed in a variety of recipes.
- 4 pounds sliced beef bones from the butcher - between 2 to 3 kg
- 1/4 cup corn starch to lightly dust the bones
- 2 to 3 tbsp vegetable or canola oil
- 1 large cooking onion chopped in large chunks
- 5 or 6 whole garlic cloves
- 2 medium carrots chopped in large chunks
- 1 stalk celery chopped in large chunks
- 1 cup red or white wine
- 3 or 4 bay leaves
- 1 tsp peppercorns
- 2 or 3 sprigs thyme
Roasting Beef bones
- Preheat to 300 degrees.
- Place beef bones in a large bowl and dust with corn starch. Roll or toss the bones in the bowl to make sure they are well coated.
- Place the bones in a single layer on a cookie sheet or roasting pan and drizzle with vegetable or canola oil. Roast for 30 minutes until slightly browned.
- Add onion, celery, carrots, and garlic to the pan and spread evenly around the bones. Bake for about 30 minutes until bones have a deep golden brown colour and the veggies are absorbing some of the beef juices.
- Once roasted remove pan from oven and place on stovetop. Drizzle with about half of the red wine and toss to evenly coat and loosen up the brown bits. Transfer all the ingredients including all the brown bits on the pan into a very large stockpot. You may need to scrape the pan a bit to do so.
- Add all ingredients to the stockpot and splash with remaining wine. Bring up a medium heat and give the ingredients a bit of a stir to distribute the juices and wine until somewhat reduced.
- Next, fill the pot with water to generously cover the meat bones. Add the bay leaves, peppercorns, and thyme. Bring the mixture to boil and then reduce to simmer for at least 8 or more hours. You can simmer up to 24 hours if you like for fuller richer flavours.
- Once it is done simmering you will need to remove the bones and vegetables and strain the stock into another stockpot. Let mixture cool down until just warm. Place a metal strainer over new stockpot and drain ingredients. Discard bone and vegetables.
- At this point, transfer the pot to the refreigerator and leave in overnight. Once completely cooled it will form a layer of fat that can be removed and discarded.
- Return the strained liquid - minus the fat - to the stove and simmer for about 30 minutes until the mixture has just slightly reduced.
- Remove the pot from heat and let cool until warm. The stock can then be transferred to the desired containers and used immediately. Stock can be stored in the fridge for about 5 days or in the freezer for up to 6 months.