Bone broth is not complicated. It is bones, water, aromatics, acid, and time. The only reason most people do not make it regularly is that they have not built the habit of doing it. Once you have, you will not want to stop — the result is too useful and too good.
The Difference Between Bone Broth and Stock
Stock is made from bones simmered for 4 to 6 hours. Bone broth is the same process extended to 12 to 24 hours. The longer time extracts more collagen from the connective tissue, producing a broth that gels when chilled. If your finished broth solidifies in the refrigerator like loose Jell-O, you have done it correctly. That gel is gelatin — rendered collagen — and it is what makes the broth rich, body-building, and fundamentally different from a watery vegetable broth.
Best Bones for Beef Bone Broth
Oxtail is the single best starting point for beef bone broth. It is loaded with collagen from the connective tissue around the tail vertebrae, produces a rich, deeply flavored broth, and is available in our Organs & Bones collection. Knuckle bones, neck bones, and marrow bones also work well and will be added to the collection as they come online.
Method
Roast the bones first. Place oxtail segments on a sheet pan and roast at 425°F for 30 to 40 minutes until deeply browned. This step adds flavor depth through the Maillard reaction. Do not skip it.
Build the pot. Transfer roasted bones to a large stockpot or slow cooker. Cover with cold water — cold water start helps extract collagen more effectively than hot water. Add 2 tablespoons of apple cider vinegar or red wine vinegar. Add rough-cut onion, celery, carrot, garlic, and peppercorns. No need to peel anything.
Long simmer. Bring to a bare simmer over medium heat. Skim any foam that rises in the first 30 minutes. Reduce heat until the surface barely trembles — this is not a rolling boil, it is barely moving. Simmer 12 to 18 hours. Add water if the level drops significantly.
Strain and cool. Pour through a fine mesh strainer into a wide, shallow container. Cool uncovered at room temperature for 30 minutes, then refrigerate. Skim the solidified fat cap after 8 hours.
Storage
Refrigerator: 5 days. Freezer: 6 months in sealed containers or ice cube trays for portioned use.