Beef Bone Broth

Name: Beef Bone Broth
Cook time: 45 minutes
Total time: 24 Hours
Yield: 3 quarts
Ingredients: 2 pounds beef knuckle bones; 2 pounds beef femur bones; 2 pounds bone-in beef short ribs; 1 oxtail, pig's foot, or several chicken feet; 1 pound carrots, chopped; 2 onions, peeled and chopped; 1 leek, white and pale green parts, chopped; 6-8 quarts water, or as needed to cover ingredients; 2 tablespoons apple cider, white, or white wine vinegar; 6 sprigs fresh thyme; 2 bay leaves

By Katherine & Ryan Harvey

December 7, 2015

Beef broth is the base of so many unique dishes around the world, including our personal favorite, pho. Nothing beats a good bowl of pho on a cold and rainy afternoon.

Cooks' note

The depth and umami in a good beef broth comes from browning the bones and meat. This process of browning is known as the Maillard reaction. Simply put, this is a chemical reaction where simple sugars and amino acids are rearranged. Heat can speed up this reaction; however, at 355°F a new reaction occurs: pyrolysis, more commonly known as burning. Adequate water will prevent this reaction, since the temperature of the bones will not climb above the boiling point of water.

Recipe notes

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