This nutritious beef bone broth recipe is made with simple ingredients and jam-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 Time: 15 minutes | Cook Time: 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 400ºF. 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 and 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