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Beef Bone Broth I

Ingredients

  • 5-6 lbs. of Grassfed Beef Bones (Marrow Bones, Knuckle Bones, Neck Bones, Short Ribs, Oxtails, etc.)

  • 4 or more quarts of cold water

  • ¼ cup organic apple cider vinegar

  • 3 onions

  • 3 carrots

  • 3 stalks of celery

  • 2 bay leaves

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Optional Spices:

Salt, Peppercorns, Garlic, Parsley and/or Other Herbs of Your Choice

Preparation

Roast bones, onions, carrots, and celery in the oven at 350-400° F on a large cookie sheet with sides until browned (about 30 minutes to one hour). This gives added flavor and color to the stock.

 

Remove the bones and vegetables from the oven and place in a stock pot (5 gallon or larger) with the bay leaves, vinegar, and water. Deglaze the pan with hot water to get all the browned bits. Pour this liquid into the pot. Add additional water if needed to cover the bones.

 

Bring to a boil and remove the scum/foam that rises to the top. Do not remove the floating fat. 

 

Reduce heat to a simmer, cover and let simmer for 12-72 hours. The longer the stock is cooked, the richer and more flavorful. Add water as needed.

 

After you simmer at least 12 hours, strain the stock, saving the meat if you like. 

 

Once cooled, the fat should rise to the top and the broth should gel like gelatin. The fat can be skimmed off and used for cooking or left in the broth. 

 

The broth can be refrigerated for 1 week or frozen for 6 months.

 

May use a pressure cooker 1-3 hours, slow cooker 24-48 hours on low, or stove top 12-72 hours. 

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