Bone broth is a the fancy new name for stock

By / Food / February 22nd, 2018 / 3

There are several good reasons to make a pot of bone broth this winter. First, bone broth is loaded with nutrients — calcium and magnesium, to name a few — reduces joint pain and inflammation, and soothes the digestive system. Second, when it’s cold outside, bone broth is delicious to sip on its own as well as a great starter for sauces, soups and stews. And finally, bone broth takes a good 8 to 10 hours of simmer-time. So, if you’re snowed in on a winter’s day, get out the soup kettle and rattle those bones!

Bone broth is really just a fancy new name for stock. Some recipes call for a lengthy cook time —  48 hours or more — but I’ve found an 8- to 10-hour simmer yields a savoury stock with rich, concentrated flavours. This recipe features beef, but you can make bone broth with chicken, veal or other bones. Look for beef bones with lots of marrow for the best flavour. Some cooks also add beefy bones like short ribs, but I’m too cheap to do that. The addition of vinegar helps draw out nutrients from the bones.

Beef Bone Broth

1.75 kg beef bones
2 carrots, chopped
1 leek, chopped
1 onion, chopped
2 stalks celery, with leaves
2 bay leaves
4 cloves garlic
6 peppercorns
1 tbsp cider vinegar

Preheat the oven to 450˚F.

Line a baking sheet with parchment paper. Arrange the bones on the sheet. Roast for 30 minutes. Add the carrots, leek, onion and celery. Roast for 10 minutes longer, or until the vegetables are caramelized.

Add 12 cups of water to a stockpot. Add the bones and bring to a boil, skimming off any scum. Boil for about 5 minutes, skimming off scum as needed.

Add the vegetables, bay leaves, garlic, peppercorns and cider vinegar. Bring to a boil. Reduce heat, partially cover the stockpot and simmer broth on very low heat for 8 to 10 hours. Stay home and keep an eye on the simmering broth. It’s too cold to go outside anyway.

Strain the broth, removing all solids. I tend to strain the broth about 3 times so it’s uber-crystal-clear. Refrigerate in several 2- to 3-cup containers, which will allow the broth to cool safely, bacteria-free. The next day, remove the layer of fat. Transfer to clean containers and use within 5 days, or freeze up for to 6 months.

My favourite way to enjoy bone broth is with some cooked fideo pasta.


Quench Food Editor, Nancy Johnson, minced, sliced, chopped, sautéed and sipped her way through George Brown College’s culinary program with a focus on food writing and wine. Nancy cooks by the code her Italian grandmother taught her: For the best results, always use the freshest, best ingredients. She writes for Ohio-based Wine Buzz Magazine and recently published a short story in Woman’s World Magazine. She is always on a diet.

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