Homemade Bone Broth

Name: Homemade Beef Bone Broth (Slow-Simmered)
Prep time: 1 h
Cook time: 8 h
Total time: 9 h
Yield: 1 servings
Cuisine: American
Ingredients: 5 lbs beef marrow bones; water, to cover; 2 large yellow onions; 1 head celery; 3 large carrots; 1 (3-inch) piece ginger; 1 bunch fresh thyme; 1 bunch parsley stems; 1 bunch fresh dill; 1 tbsp coarse salt; 1 tbsp black peppercorns; 4 bay leaves

Homemade beef bone broth is a slow-simmered stock made from roasted marrow bones, aromatic vegetables, and fresh herbs that extracts deep collagen and mineral content over 24+ hours. This method blanches and roasts bones first to create a clean, rich broth.

🌍American 🏷️Bone broth 🏷️Beef broth 🏷️Stock 🏷️Healthy Nutritious

🏷️

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tinekeyoungeronTikTok

Total

9h

Servings

1

Difficulty

Medium

Est. Cost

$23–$38

Recipe Source

View original recipe

From TikTok · by tinekeyounger

-0:00

tinekeyoungeronTikTok

Ingredients

5 lbs beef marrow bones
water, to cover
2 large yellow onions
1 head celery
3 large carrots
1 (3-inch) piece ginger
1 bunch fresh thyme
1 bunch parsley stems
1 bunch fresh dill
1 tbsp coarse salt
1 tbsp black peppercorns
4 bay leaves

12 Ingredients

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Instructions

1
Place beef bones in a large stockpot and cover with cold water.
2
Bring the water to a boil and boil for 20-30 minutes to blanch the bones and remove impurities.
3
Remove the blanched bones from the pot and arrange them in a single layer on a parchment-lined baking sheet.
4
Roast the bones at 400°F (200°C) for 30-40 minutes, until deeply browned.
5
While the bones roast, prepare the vegetables. Roughly chop the celery and carrots. Halve the onions. Smash the ginger with the side of your knife.
6
Place the roasted bones into a clean, large stockpot.
7
Add the chopped celery, carrots, onions, and smashed ginger to the pot.
8
Add the fresh thyme, parsley stems, and dill.
9
Season with coarse salt, whole black peppercorns, and bay leaves.
10
Cover all ingredients with fresh cold water.
11
Bring the pot to a boil, then immediately reduce the heat to maintain a low, gentle simmer.
12
Simmer for at least 8 hours, or up to 24 hours, skimming any foam that rises to the surface.
13
After simmering, carefully strain the broth through a fine-mesh sieve into another large pot or heatproof bowl. Discard the solids.
14
To separate the fat easily, cool the broth quickly. You can place the pot in an ice bath or add a large, clean ice pack to the broth.
15
Once the broth is cold, the fat will solidify on the surface. Skim off the layer of fat and discard or save for other uses.
16
Ladle the finished bone broth into jars or containers for storage. It can be kept in the refrigerator for up to a week or frozen for several months.

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Tips & Notes

Pro tips

Blanch bones in boiling water for 2 minutes, then rinse thoroughly under cold water before roasting to remove surface impurities and achieve a clear, clean-tasting broth.
Roast bones at 400°F for 30–45 minutes until deeply browned; darker caramelization develops richer, more complex flavor.
Maintain a gentle simmer (not a rolling boil) to avoid cloudiness and allow collagen to break down into gelatin over 24–48 hours.
Skim foam and impurities from the surface during the first 2–3 hours of simmering for a clearer final broth.

Substitutions

beef marrow bones → beef knuckle bones or beef neck bones (yields slightly less collagen but still nutrient-dense)
fresh thyme, dill, parsley → dried herbs at half the quantity (fresh provides more aromatic depth)
yellow onions → red onions or white onions (minimal flavor difference; red onions add slight sweetness)

Storage & make-ahead

Cool completely, strain through fine mesh, and refrigerate up to 5 days or freeze in containers or ice cube trays for up to 3 months; reheat gently on stovetop or microwave as needed.