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How to Make Beef Bone Broth at Home

Hi, this is John from http://betterdoneyourself.com. Today, I want to make some beef broth. This is actually the recipe out of the
whole30 cookbook so this is a completely whole30 compliant beef broth! The
ingredients we are going to need are: beef bones, about four pounds, a handful of
carrots, four leeks (the recipe calls for onions i like to use leeks–a little bit
more of a traditional recipe), a head of celery, a bunch of fresh parsley–just use
the stem! Save the leaves for something else. If you put the leaves in they’ll
make your soup turn a bit green! 2 tablespoons of apple cider vinegar. 20
peppercorns and a teaspoon of salt. As you’re looking at these ingredients and
comparing the recipe in the book you’ll see I’m actually making a double recipe. When I
do something like this stock, I work in in volume! It’s, you know, conservation of energy! If I’m going to make something then I’m gonna make a lot of
it. So here we go! First step is that I like to roast the bones. I think it
actually is more of an asian method of bone broth making. The the book doesn’t
call for roasting the bones. They just put the bones in the water. I
actually went back and looked at my 1970’s version of “The New
York Times Cookbook” by Craig Claiborne He didn’t roast his bones either. So I talked to a couple of people and realized that it’s an Asian method of broth
making. It really gives the super nice flavor. I think it really brings
out and a nice savoriness. It brings out a nice meaty flavor from the bone. I think
the raw boiled meat broth doesn’t really have the depth of flavor that
that I love that I’m looking for in my my broth. To prep the vegetables for the soup. you
really just need to cut it into smaller pieces and rinse. Trim off the rotten parts and the other stuff is going to be in the broth. I mean the nutrients will be in the
broth but the vegetable itself won’t so let’s get this in the sink and give it a
rinse real quick. ok! With the leaks you just want to split
them and make sure there’s no sand in them. These are really clean–these are nice. I think I might cut these down a little
bit too. These are a little big. In my pot we go! Here’s what I want
to see. After half an hour you can pull it and flip everything over just to
get a nice brown on both sides at 450 degrees you really don’t want to cook it
too long you’re not trying to dry it out. Not trying to cook it through and really
just going for a brown on the outside surfaces. It gives the final
product that rich taste than just kind of boiled meat. It’s more of a
cooked flavor. Alright, that was good. Get this back
in the oven. Once you’ve got a good brown on all your
bones, load of your stock pot. You can see our vegetables we just finished cutting. Add the salt and pepper, 2 tablespoons vinegar. Don’t forget our parsley stems and water! A quick thought about water: I live way
back in the woods and we have our own private well so I know this is a nice
clean pure water. If you live in town and you’re on the municipal water system and
they’ve got chloramine and chlorine and fluoride and who knows what else in your
water you really want to think about doing this with bottled water. When you
buy the meat, buy a couple gallons of spring water the supermarket. Look for a
big jug of it and get a big two-and-a-half gallon jug because as
this stock simmers and boils down you’re reducing the volume of the liquid and
you’re reducing; you’re concentrating all of that water so any off flavors or bad
taste in the water going to be concentrated in the in the final product
in the stock so you really want to make sure that
you’ve got a good source of nice clean water to use as that main ingredient in
your stock is the water. I used a couple pounds of bones but I probably got a
gallon water in here. This is ready for the stove. All right! Here we go! Leave the pot on the stove for about an hour. Now I’ve got it on high heat and you can see there’s a small
foam starting to form. I’m getting a little bubbles starting to break. Turn the heat down now I don’t want this to boi!l I’ll say it again–Do not boil
your stock! You will get bitter tasting stock. You’ll get bad flavors! When you drive out
flavors in these ingredients that you don’t want in your bone broth so this is
as hot as this ever should get and we’re going to be diligent about this all
afternoon watching this pot that it doesn’t get any hotter than this. Just a
nice simple simmer not any hotter than this. It’s just low and slow. You’re cooking
proteins here. You’re cooking lots of aromatics. We don’t want to drive out the
bitter flavors. Leave the bitter flavors in the bones. Leave the bitter flavors in
the vegetables and just a nice slow simmer all afternoon just like this for eight hours. See you tonight! Alright, it’s been eight hours that we’ve
been simmering and you can see that that level is going down significantly. Probably about four inches down in the pot but i think eight hours probably long enough to simmer this. I think we’ve
got everything we’re going to get. If you want you can leave it overnight if you
feel like getting up every couple hours and checking it may be put in your stock
pot for the night. I’m just going to strain it and be done with it. This is my strainer set up. Basically,
I’ve got a 6-quart Lexan and chinoise– which is basically just a colander you
can use a bowl in a colander or maybe if you like a finer strain you can put a
line a colander with a dish towel but i’m just using the standard stainless
steel chinoise or China hat and a 6-quart bucket here and we’re going to put the
stock in here and strain out the bones and the leftover vegetables. yeah… I’m going to put in the fridge
downstairs that has that I used exclusively for chilling things like
this. There’s nothing in the fridge that this is gonna heat up. Don’t put this in your refrigerator! It’s a
hundred and something degrees! This water is going to heat up everything in your
refrigerator and you’ll be upset in the morning. Put this someplace where you can chill it quickly if you want you can take a big bucket of ice and submerge
this into the ice water and chill it quickly and then put in refrigerator but
you need to get this cold fast. This is potentially going to be not food safe
real quickly so chill this as quickly as you can a cooler full of ice and then
put this down into it and cool it as quick as you can don’t try to skin this battle right now
you’re gonna get more this is going to come to the top but we’ll chill this and
we’ll look at it in the morning okay here stocks been chillin overnight you
can see the fat that was rising to the top um I broke it on the way out of the
fridge it’s not very thick there wasn’t really that much fat so we can take this
up i’m going to save this this is great for this is pure beef tallow and this is
great for just melting a little bit and sautéing some vegetables in instead of
a for a change for coconut oil so this is well worth saving and these
little bit you can take out or leave it doesn’t matter the rest of this nice
thing to do is just freeze it into smaller containers if you’ve got some
smaller screw top containers of some little maybe some glad we’re boxes
something that I found its real nice as these silicone ice cube trays they make
each one of these two ounces so you can pour your stock into these freeze them
if you like you can stack them once they’re fully stock but I like to just
lay them out on a sheet pan fill them up with stock freeze them and then take all
the two ounces of beef cubes or broth cubes and store them in a ziploc bag so
i just have a quick shot of a deep breath when I want you can see this is real-time you can
see that the gelatin that’s formed that it’s kind of a thick its viscous texture
to the to the broth that’s a good thing that means that your simmering yesterday
work that you’ve gotten a lot of the collagen out of the bones and it’s now
in the broth and that’s super healthy for you of course you can do this with regular
ice cube trays I’ve got a link to these silicone ones
down below if you want to pick yourself up a set i’m pretty sure they’re sold
individually and you can buy as many as you want but you can see that I’ve got
basically two quarts of broth here and a little bit of a snack for when this
video’s over all right here they are they’ve been freezing overnight and they
are definitely hard as rocks i’ll just pop these out of the ice cube trays and
put them in a zip top bag and put it back in the freezer the nice thing about these silicone ice
cube trays is that they’re really slipping silicone doesn’t hold to the
brothel also i’m trying to pop these out they come out super easy and i can just
break them apart and put them in a bag and have announces of people at any time
I need a recipe for have a quick snack and a hot cup of broth thanks for watching and I’ll see you
next time ok

Randall Smitham



  1. jim palmer Posted on November 27, 2016 at 12:52 am

    A nice presentation. Good camera work.

  2. 2004lamborghini Posted on January 22, 2017 at 12:58 am

    Great video

  3. Dana Chalamet Posted on January 30, 2017 at 3:13 am

    Great video and great camera work, indeed. 🙂 Also, wanted to thank you for the silicone cube tray idea AND for the links to all the equipment. Your efforts are much appreciated. 🙂

  4. Tressa Johnston Posted on February 13, 2017 at 8:38 pm

    Excellent tutorial! We receive questions broth questions every day since we offer such a variety besides the usual grass-fed beef marrow bones. Neck bones, oxtails, lamb patella, knuckles, bison soup bones, and chicken feet are just a few of our more unique selections. We will definitely share this video and thank you for posting it! 😉

  5. Rich Shawver Posted on February 22, 2017 at 10:42 am

    Not Oriental French.

  6. annie lynn Posted on May 12, 2017 at 10:14 pm

    You really are amazing!!!

  7. Mrplace001 Posted on June 7, 2017 at 10:57 pm

    Love your videos, I am glad I found your channel. Especially like charcuterie. We are growing our own pastured pork, beef, and lamb, so I really can't wait to try curing some pork.

  8. Chelle Weatherspoon Posted on June 26, 2017 at 11:23 am

    Very thorough, although I cook mine for no less than 24 hours. I like how you roast your bones first and add the Apple cider vinegar. Thanks for sharing.

  9. Luismore Posted on July 1, 2017 at 9:26 am

    Use a pressure cooker, or a slow cooker and you will get much more product than you obtained here which evaporated most of it. Sorry my english.

  10. UnicornSpirit Posted on July 7, 2017 at 8:55 pm

    Question: What type of glass is that pitcher that you're using for pouring boiling hot stock in??? Is it Pyrex or something different? I'm always afraid of the glass shattering. Thank You!

  11. Steve Fiorito Posted on July 23, 2017 at 4:07 am

    Great video. Maybe using a crockpot instead of stovetop may be the way to keep that temperature in the "good" range.

  12. Krydolph Posted on August 25, 2017 at 4:40 pm

    After you browned the bones, and put them in the pot. Put a little water in the pan your bones was in, and scrape some of that browning off… it gives a lot of extra good flavor… use wood though, never metal on metal…

  13. joneslr25 Posted on August 26, 2017 at 12:37 am

    Would chicken feet work since it has lot's of collagen?

  14. WongFeiHung1847 Posted on December 9, 2017 at 8:00 pm

    I wouldn't necessarily say it's an Asian method, though it's true that Asian's don't generally roast their bones in their stock/broth/soup making.
    Generally roasting the bones do depend on whether what you're going to be using the stock/broth for. You'll need to use either white stock or brown stock accordingly. Both white and brown stock could be achieved with both chicken or beef.

  15. WongFeiHung1847 Posted on December 9, 2017 at 8:05 pm

    Friendly tips. Since you're making a brown stock, you could also roast your mirepoix as well to achieve bolder flavours. In addition, you could also deglaze your pan that you've roasted the bones with, with some red wine.

  16. Joe Macch Posted on December 21, 2017 at 7:16 pm

    Definitely roast the beef bones

  17. Michael T Posted on January 28, 2018 at 5:13 pm

    I've watched a few recipes & find this to be 1 of the better ones. I like the fact that you start off putting your bones in the oven. To me, better than in water to start. Those bigger silicone ice cubes trays are a nice finishing touch.

  18. kd kd Posted on January 29, 2018 at 4:05 pm

    at 7 min 42 sec if thats not boiling im gordon ramsay

  19. Michael Stoddard Posted on February 1, 2018 at 2:37 am

    Think you'll update this for the Instant Pot? ;^)

  20. Althea McNabb Posted on February 16, 2018 at 9:33 am

    I just glanced at some of your bird videos on a different channel. Its 4 am here and i got off them as soon as I got on becuase my parrot would of started yelling back at the birds. I like though because when i leave to run some errands i can put the birds on for him to squalk at. I love these cooking ideas you have. Keep them up. Love the fresh condiments you made.

  21. Gillian Tiendioh Posted on March 4, 2018 at 11:58 am

    If I may ask must you add venigar when making bone broth?

  22. ChicagoDoItYourself Now Posted on March 12, 2018 at 9:42 pm

    Cooked bones = Nicer color too !!!

  23. bratha nice Posted on April 13, 2018 at 1:47 pm

    8hrs HELL NO unless on charcoal/ firewood fire

  24. Beth Bartlett Posted on May 2, 2018 at 3:43 am

    Roasting bones makes it taste better, raw heating captures max vitamins.

    Recommend 1/2 and 1/2 for best flavor and max benefiits. Onion and bay leaf in simmer, hold all other herbs till last hour or you'll lose the values.

    1 1/2 lbs bones per 2 quarts of water.

    24 – 36 hrs is true recipe

  25. 63DIRTY Posted on May 23, 2018 at 4:46 pm

    Are you cooking for health, or taste? I ask because most times you roast the bones for add'l. Taste

  26. Julia K Posted on June 3, 2018 at 3:08 am

    I never use tap water.

  27. Dotte Steel Posted on June 12, 2018 at 8:00 pm

    You stated 450 degree oven but when you put the bones in the oven, your oven temp was 350 degree. Which temp is the correct one?

  28. Kevin Mikolajczak Posted on August 1, 2018 at 11:24 pm

    I find it difficult getting the frozen broth out of my silicone trays. Not sure why but its annoying

  29. Annie Low Posted on August 3, 2018 at 4:00 am

    May I suggest 8 hours is not long enough. Add more water and let it simmer longer for anothe 8 hours to extract all goodness from the bones. The soft tissues can be eaten, dont waste them, If you notice your soup is not gelatinous yet,

  30. Stephanie Jackson Posted on September 4, 2018 at 2:32 pm

    Nice video! I made B.B. for the first time yesterday and mine does not have the gelatin consistency that yours does. What did I do wrong? I’m sipping on it now. It tastes great but I’m not sure I made it correctly

  31. lady magic Posted on September 8, 2018 at 5:08 am

    Great idea ! Thanks for sharing

  32. Charlotte Dickson Posted on December 2, 2018 at 12:22 am

    a few meat on turkey wings and veggies into an instant pot for four hours, gels every time, tasty as heck, get some garlic , ginger and turmeric in there

  33. mcdouche2 Posted on December 24, 2018 at 4:15 pm

    Cover that butch and simmer for at least 24 hours. Also why waste that flawn?

  34. HAR H Posted on April 26, 2019 at 6:14 pm

    I don't know about this, it is not bone broth this is more like a soup and carrots are too sweet so I don't think this could be good if you are fighting candida or have diabetes. Just a thought.

  35. Mike Baxter Posted on May 3, 2019 at 6:55 pm

    This look GREAT …. but seriously at over $10 a LITRE it BETTER be! … I sure as hell can;t affords it … for 12 cents a couple beef bouillon cubes will work.

  36. Jon Simmons Posted on July 4, 2019 at 7:44 am

    Alton brown said don’t cut the veggie s

  37. Alisha Williams Posted on July 10, 2019 at 3:50 pm

    I really like this one 😀, thanks for sharing 😊