Bone Broth From Beef Bones: A Simple, Gelatin-Rich Method
Which bones to use, why you roast them first, the vinegar question, and how to get a broth that sets like jelly.
A good beef broth should set to a wobble in the fridge — that's the collagen turning to gelatine. Getting there is about bone choice and time, not much else.
Which bones
Use a mix:
- Knuckle and joint bones — the collagen. These are what make it set.
- Marrow bones — richness and fat. Beef marrow bones here.
- Meaty bones — shin, neck, oxtail, short rib — flavour and body. A little meat on the bones makes a huge difference.
- Optional: a split trotter or two for extra gelatine.
Aim for roughly half collagen-rich bones, half meaty bones. Ask us for a "bone broth mix".
The method
- Roast the bones. 220°C for 30–40 minutes until deep brown. This is the difference between a pale, flat broth and a deep, savoury one. Roast an onion (skin on), a carrot and a stick of celery alongside for the last 20 minutes.
- Into the pot. Bones and vegetables, cover with cold water by 5cm. Add 2 bay leaves, a few peppercorns, and 2 tbsp of vinegar (apple cider or white) — the acid helps extract minerals and doesn't affect the taste at that dose.
- Barely simmer, lid ajar. Skim the grey foam in the first 30 minutes. Then leave it: 12–24 hours on the stove's lowest setting, or a slow cooker on low, or a pressure cooker for 3 hours.
- Top up with hot water if the bones ever poke above the surface.
- Strain, cool, then lift the fat off the top once cold (keep it for cooking).
Will it set?
If you used enough collagen-rich bones and simmered long enough, chilled broth will be jelly-firm. If it's liquid, it still tastes great — next time use more knuckle/joint bones and less water.
Storage
Fridge 5 days. Freeze in jars (leave headspace) or ice-cube trays for 6 months. Reduce it hard first if freezer space is tight — add water back when you use it.
Buying
We sell beef marrow bones, knuckle and shin and a ready "bone broth mix". These are human-grade — for the dog version see pet bones.
Frequently asked questions
Which bones make the best bone broth?
A mix of collagen-rich bones (knuckle, joint) for the gel and meaty bones (shin, neck, oxtail, short rib) for flavour — roughly half and half. A marrow bone or two adds richness. Ask your butcher for a 'bone broth mix'.
Why roast bones before making broth?
Roasting the bones (and some vegetables) at 220°C for 30–40 minutes builds deep, savoury flavour and colour. Unroasted bones give a pale, flat-tasting broth.
Do you need vinegar in bone broth?
Add about 2 tablespoons of apple cider or white vinegar per large pot. The acid helps draw minerals from the bones and doesn't affect the flavour at that amount. It's helpful but not essential.
Why didn't my bone broth set?
Not enough collagen-rich bones, too much water, or not enough time. Chilled broth sets to a jelly when you've used plenty of knuckle and joint bones and simmered 12–24 hours. Liquid broth still tastes great — just adjust next batch.