Bone Broth Part 4-Beef Broth

By Blue Lotus (Flickr) [CC-BY-2.0 (], via Wikimedia Commons
By Blue Lotus (Flickr) [CC-BY-2.0 (], via Wikimedia Commons
Now that you have mastered chicken broth with or without the feet. It is now time to move on to knuckles and bones with marrow!!

Like chicken bone broth, beef bone broth is just as nourishing and I find it to be an excellent stock for beef vegetable soup, or a french onion soup!


You will need a combination of the following:

  • Knuckle bones
  • Shin bones with marrow
  • Beef back ribs – I like a little meat
  • Left over meat pieces- I will explain later
  • Vegetables – I prefer parsnips, carrots and celery they tend to sweeten the broth

Place all knuckles, bones, beef back ribs, and meat pieces in a roasting pan and roast at 350 for 45 minutes.

Place roasted meat pieces and vegetables in a huge pot cover over everything with 2-3 inches of water

Simmer for 24-36 hours

Strain through a colander and reserve the meat to use in a soup

Strain again through a fine mesh strainer or cheesecloth lined colander

Add a handful of dried parsley

Drink 6 ounces a day and freeze the leftovers within  four days!

Leave a Reply

Your email address will not be published. Required fields are marked *