This nutritious beef bone broth recipe is made with simple ingredients and jammed packed with antioxidants, protein and immunity boosting amino acids. It is great alone or as the base for a soup or savory dish.
Serves: 4 | Prep: 15 minutes | Cooks: 12-24 hours
- 3-4 pounds grass-fed beef bones (oxtail, short ribs, knuckles and neck bones)
- 2 TBSP olive oil
- 3 celery stalks, roughly chopped
- 3 medium carrots, roughly chopped
- 2 medium yellow onions, roughly chopped
- 2 TBSP apple cider vinegar
- 1 bay leaf
- Heat oven to 400F. Place bones on a roasting sheet and drizzle with olive oil to coat. Try to evenly coat the bones and place on the pan.
- Roast bones in the oven for 30 minutes then flip and roast another 30 minutes.
- In a large soup pot or crock pot put roasted bones, roughly chopped vegetables, bay leaf and apple cider vinegar. Top with water to completely submerge the ingredients.
- Bring to a rapid simmer then reduce heat to a low simmer for 12-24 hours. Continually add water to keep ingredients submerged.
- Periodically skim off the foam at top of the pot.
- When the broth is a dark, rich-colored brown, remove from heat and strain with a fine wire strainer. Discard vegetables, bones and bay leaf.
- Place in a container to cool until room temperature. Store in jars in the refrigerator for at least 2 hours and up to 2 weeks.
- To use, skim the solidified fat off the top of the jar and reheat on stove-top to preferred temperature.
- If you want the digestive and immune boosting benefits of bone broth, you HAVE to be drinking bone broth made from a healthy animal (i.e. grass-fed, pasture-raised or wild caught)
- For the times you’re short on time, you can buy pre-made & shelf stable bone broth online