Beef Stock

Bone broth has been having a bit of a moment, but it’s really just long-simmered beef stock made with bones that have lots of collagen— look for oxtails, neck bones, or any sort of knuckle. You may be able to get them really inexpensively if you have a local butcher. If you can’t find them, use short ribs.

For an even richer, darker broth, roast the bones for thirty minutes at 450 degrees F before following the steps below.