Description
Learn how to properly store beef broth to maximize its shelf life and maintain freshness. Discover the best storage methods, freezing tips, and how to tell if your broth has gone bad
Ingredients
2 lbs beef bones marrow or knuckle bones work best
1 onion chopped
2 carrots chopped
2 celery stalks chopped
4 cloves garlic smashed
2 bay leaves
1 tablespoon apple cider vinegar
1 teaspoon black peppercorns
12 cups water
Salt to taste
Instructions
Preheat the oven to 400°F and roast the beef bones on a baking sheet for 30 minutes until browned
In a large stockpot add the roasted bones along with the onion carrots celery garlic bay leaves apple cider vinegar and black peppercorns
Pour in 12 cups of water ensuring the bones and vegetables are fully submerged
Bring the broth to a gentle simmer over medium-low heat and cook uncovered for at least 8 to 12 hours skimming off any foam or impurities that rise to the top
After cooking strain the broth through a fine mesh sieve into a clean container discarding the solids
Allow the broth to cool to room temperature then transfer to airtight containers for storage
Refrigerate for up to 4 days or freeze in portioned containers for long-term use
Notes
For a richer broth roast the bones before simmering
Adding apple cider vinegar helps extract nutrients from the bones
Use ice cube trays to freeze broth in small portions for easy use in recipes
Store in airtight glass jars for the best preservation of flavor
- Prep Time: 10 minutes
- Cook Time: 12 hours
- Category: Soup or Broth
- Method: Simmering
- Cuisine: International
Nutrition
- Serving Size: 1 cup
- Calories: 50 kcal
- Sugar: 0 g
- Sodium: 300 mg
- Fat: 2 g
- Saturated Fat: 1 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 8 g
- Cholesterol: 10 mg
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