Description
Learn to make the best bone broth at home with this easy and nutrient-rich recipe. Slow-simmered with a mix of bones and aromatic vegetables, this broth is perfect as a base for soups or enjoyed on its own.
Ingredients
Scale
Beef Bone Broth:
- 3 to 4 pounds beef bones or a mix of beef and marrow bones (can substitute with chicken bones)
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 onion, quartered
- 4 cloves garlic, smashed
- 2 tablespoons apple cider vinegar
- 2 bay leaves
- 1 teaspoon whole black peppercorns
- 1 teaspoon salt
- 12 cups cold water
- Fresh herbs like parsley or thyme (optional)
Instructions
- Preheat the oven: Preheat the oven to 400°F.
- Roast the bones: Place the bones on a baking sheet and roast for 30 to 40 minutes until browned.
- Prepare the broth: Transfer the roasted bones to a large stockpot or slow cooker. Add the carrots, celery, onion, garlic, apple cider vinegar, bay leaves, peppercorns, salt, and water. Let sit for 30 minutes before heating.
- Cook the broth: Bring to a gentle boil, then simmer uncovered for at least 12 hours, ideally 24 hours. Skim off any impurities. Add fresh herbs in the last 30 minutes.
- Strain and store: Strain the broth through a sieve into a container. Cool, then refrigerate or freeze. Remove any solidified fat before use.
Notes
- Use a mix of marrow, knuckle, and joint bones for best results.
- Apple cider vinegar aids in mineral extraction.
- Slow cooking enhances flavor and nutrients.
- Prep Time: 15 minutes
- Cook Time: 12 to 24 hours
- Category: Broth, Soup Base
- Method: Simmering
- Cuisine: Global
Nutrition
- Serving Size: 1 cup
- Calories: 40
- Sugar: 0g
- Sodium: 200mg
- Fat: 1.5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 0.8g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 9g
- Cholesterol: 15mg
