If you love making your own beef stock, you already know the magic that comes in bones. For bone broth, choose bones with an abundance of marrow running through them as it will render and add fat, flavor, and an unctuous mouthfeel. For the best flavor and to create purer stocks (more clear and with less impurities), follow the classical French method of roasting the bones before using them.
How to Cook with Beef Bones:
- Roast bones at 400°F for 30 minutes to render the fat off and brown all over. Let cool slightly and add to a large stock pot or slow cooker, along with chopped onions, carrots, celery and fresh or dried rosemary, thyme, summer savory, garlic, and peppercorns. Cover with cold water and gently simmer for at least 6 hours, skimming any foam that forms on the top. Strain and cool completely. Once cooled, it will be easier to scoop off any solidified fat so that you get a very clear stock.
- For bone broth, do not roast bones as you want the fat in your broth.