12-Hour Beef Bone Broth | Collagen-Rich, Umami-Packed, Perfect Every Time

This is the ultimate 12-hour beef bone broth. It is deeply rich, nutrient-dense, collagen-packed, and loaded with marrow and umami flavor. Whether you’re sipping it straight, using it as the base for soups, sauces, or braises, or adding it to your weekly meal prep, this broth delivers everything you want: depth, nourishment, and incredible taste.

In this video, I’ll walk you step-by-step through how to make traditional slow-simmered bone broth using beef bones, a pigs foot, aromatic vegetables, fresh herbs, and an umami mushroom blend. The result is a silky, gelatin-rich broth that concentrates all the best nutrients into one pot.

This is real, whole-food cooking at its best.

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Ingredients

Bones & Vegetables:
• 5 pounds meaty beef bones or shanks
• 1 whole pigs foot (cut lengthwise)
• 1 yellow onion, cut into 4–6 chunks
• 2 large carrots, cut into 4–6 chunks
• 2 celery ribs, cut into 4–6 chunks
• Dark green leaves from 1 leek
• 1 head of garlic (cut horizontally)
• 8 ounces umami mushroom mix (shiitake, royal trumpet, blue oyster, etc)
• 1/4 cup apple cider vinegar
• 6 tablespoons tomato paste
• 2 tablespoons black peppercorns
• 3 fresh thyme sprigs
• 3 fresh oregano sprigs
• 2 bay leaves
• 1 teaspoon kosher salt

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Tools & Materials Needed
• 8–8.5 quart stock pot (or similar size slow cooker/Instant Pot)
• Fat/froth skimming spoon
• Large strainer
• Large bowl
• Storage containers (various sizes)
• Ice for ice bath

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What You’ll Learn in This Video
• How to layer flavor and extract maximum nutrients from beef bones
• Why pigs foot increases natural gelatin and collagen
• The purpose of apple cider vinegar in bone broth extraction
• How to use mushrooms and tomato paste to amplify umami
• How to skim impurities for a clean, clear broth
• How long to simmer for optimal flavor and nutrient density
• How to cool, store, and freeze broth safely

This broth simmers low and slow for 12 hours, pulling out marrow, collagen, minerals, and deep savory flavor. The final result is thick, golden, and incredibly nourishing.

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Food Safety Tips (Very Important)

You must rapidly cool your broth once it has been strained.
Bring it down to 40°F within 1 hour to keep it out of the bacterial “danger zone” (40–140°F).

How to cool safely:
• Use an ice bath and stir the broth frequently
• Or divide it into smaller containers so it cools faster

Proper cooling protects both flavor and safety.

Why This Recipe Works

Slow simmering + the right mix of bones + umami-heavy ingredients create a broth that:
• Gels beautifully when chilled
• Has a deep roasted flavor
• Is packed with collagen and minerals
• Beats anything sold in a carton at the store

If you want real nourishment and real flavor, this is the broth.

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