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Beef bones can be used multiple times, but less flavor and gelatin will be extracted from each additional use. Harold McGee's "On Food and Cooking" describes this. He states that only 20% of the available gelatin is released from a 12 hour stewing, so a second batch can be made for a total of 24 hours. He then suggests using this liquid to start the next ...


You can use bones to make broth only once, all the goodness gets cooked out of them the first use. You could re-cook them for hours and get nothing from them.

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