Porter Road Beef Broth

This broth recipe can be used as a base for sauces or soups but is also great for sipping as is. With a longer cooking time than stock, and the addition of Osso Buco, this broth has a hearty dose of marrow and gelatin giving it an extremely rich mouthfeel.  

While this broth has a myriad of uses, we like ours with a little salt, lime juice, chopped ginger, and a couple slices of a Thai bird or spicy chili. It really wakes you up on a cold day.

Porter Road Beef Broth


5 lbs Bag of Beef Bones (and any leftover bones from steaks or roasts that you left in your freezer)

2 lbs Beef Osso Buco

1 Large Yellow Onion, Chopped

1 Carrot, Rough Chopped

1 Rib Celery, Rough Chopped

1/4 c Ginger, Chopped

4 ea. Bay Leaves

1/2 Cup Raw Apple Cider Vinegar

6 Quarts Cold Water, or enough to cover bones completely



Step 1

Add all ingredients to a large stock pot and bring to a simmer.

Step 2 

Skim any foam that rises to the top. 

Step 3

Cook on low for 24 to 36 hours, making sure that the temperature never drops below 180°F.  

Step 4

Strain out all solids, and cool. Use within three days or freeze.

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