For The Hands-Down Best Bone Broth, Ask Your Butcher For This

Bone broth not only contains protein, it's also rich in vitamins, minerals, and collagen-rich gelatin from the marrow. Though it's fairly easy to find in grocery stores these days, store-bought bone broth isn't always the best quality, and it's usually expensive. A cheaper way to ensure you're getting high-quality broth is to go to your local butcher and pick up some bones. This is especially important when making beef broth since chicken bone broth (made correctly) usually uses the whole carcass.

Since this would be virtually impossible with beef, you need to know which bones to ask your butcher for. Marrow bones are always a good choice since they're filled with soft, luscious marrow, which is delicious and nutrient-rich. However, neck, knuckle, oxtail, and shanks are also great choices because they're packed with connective tissue, collagen, and some meat to give your broth a beautiful, rich flavor. For the best results, mix different kinds of bones to reap the benefits of each; some have more meat while others have more collagen, etc.

When choosing bones, keep in mind that each pound produces about 2 to 2 ½ cups of broth. Understanding this helps keep you from over ordering, though if you find a good deal, it's okay to stock up since beef bones freeze fairly well. Either vacuum seal them, or wrap them in a few layers of plastic wrap and aluminum foil, and they should stay fresh for several months.

Though making bone broth is fairly simple (simmer for several hours, strain, and store), definitely roast your beef bones first. Roasting enhances the flavor of finished broth and produces a darker color since it gently caramelizes all the beautiful connective tissue and marrow in each type of bone. Once strained, you can discard the spent bones and store the cooled bone broth in your fridge for a little less than a week, or freeze it for about six months.

The best part about handpicking bones for homemade beef bone broth is using the fruits of your labor. Bone broth produces the richest, most delicious gravy for the best shepherd's pie you've ever eaten. In fact, it can go into nearly any savory dish that calls for broth or stock, though our favorite way to consume it is seasoned with salt and pepper by the mugful.