Description
Learn how to make a nourishing bone broth at home with this simple recipe. Slow-simmered to perfection, this broth is rich in flavor and nutrients, perfect as a base for soups or enjoyed on its own.
Ingredients
Scale
Beef Bone Broth:
- 2–3 pounds beef bones, chicken carcass, or a mix (preferably with joints and marrow)
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 large onion, quartered
- 4 garlic cloves, smashed
- 2 tablespoons apple cider vinegar
- 2 bay leaves
- 1 teaspoon whole peppercorns
- 12 cups filtered water
- Fresh herbs like parsley or thyme (optional)
- Sea salt to taste
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Place the bones on a baking sheet and roast for 30–40 minutes until browned.
- Prepare Broth: Transfer the roasted bones to a large stockpot or slow cooker. Add carrots, celery, onion, garlic, apple cider vinegar, bay leaves, and peppercorns. Pour in enough water to cover the bones.
- Cook Slowly: Bring to a boil, then simmer uncovered for 12-24 hours. Skim off any foam. Add herbs in the last hour.
- Strain and Season: Strain the broth through a sieve, discarding solids. Season with salt to taste.
- Store: Let the broth cool, then refrigerate for up to 5 days or freeze for longer storage.
Notes
- Apple cider vinegar helps draw out minerals from the bones.
- Freeze broth in ice cube trays for convenient portions.
- Use as a base for soups, stews, or enjoy warm on its own.
- Prep Time: 10 minutes
- Cook Time: 12 hours
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 50
- Sugar: 1g
- Sodium: 120mg
- Fat: 2g
- Saturated Fat: 0.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 15mg
