Beef Bone Broth
Discover the ultimate comfort food and powerhouse of nutrition with this flavorful Beef Bone Broth recipe. Simmered low and slow for up to 24 hours, this homemade broth extracts the rich nutrients and collagen from roasted marrow and knuckle bones, creating a deeply nourishing base for soups, stews, or sipping on its own. Infused with aromatic vegetables like carrots, celery, and onions, along with garlic, bay leaves, and peppercorns, every sip bursts with earthy, wholesome goodness. A splash of apple cider vinegar enhances mineral absorption, while salt rounds out the flavors. Perfect for meal prep, this broth is easy to store and makes a versatile staple for boosting health and revitalizing your dishes. Keywords: beef bone broth, homemade broth, nutrient-rich broth, collagen, healthy soup base.
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Recipe Information
Ingredients
- 3 pounds beef bones (marrow and knuckle bones)
- 2 carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 1 onion, quartered
- 4 garlic cloves, smashed
- 2 bay leaves
- 1 tablespoon black peppercorns
- 2 tablespoons apple cider vinegar
- 16 cups filtered water
- 1 teaspoon salt
Instructions
Preheat your oven to 400°F (200°C).
Place the beef bones on a roasting pan and roast for 30 minutes, turning halfway through.
Transfer the roasted bones to a large stockpot or slow cooker.
Add the carrots, celery, onion, garlic, bay leaves, and peppercorns to the pot.
Pour in the apple cider vinegar and filter the water until the bones and vegetables are completely submerged.
Allow the mixture to sit at room temperature for 30 minutes. The vinegar helps to draw out nutrients from the bones.
After 30 minutes, bring the pot to a gentle boil over medium-high heat.
Reduce the heat to a low simmer, then cover partially with a lid.
Skim off any foam or impurities that rise to the surface during the first hour of simmering.
Continue simmering the broth for at least 12 to 24 hours. The longer it simmers, the more nutritious it will be.
Strain the broth using a fine mesh sieve or cheesecloth into a large bowl, discarding the solids.
Season with salt according to your taste preference.
Divide the broth into storage containers and refrigerate for up to 5 days or freeze for up to 6 months.
Use the beef bone broth as a nutritious drink or as a base for soups and stews.
Nutrition Facts
Calories |
6319 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 613.7 g | 787% | |
| Saturated Fat | 272.4 g | 1362% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1633 mg | 544% | |
| Sodium | 2908 mg | 126% | |
| Total Carbohydrate | 43.2 g | 16% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 13.5 g | ||
| Protein | 88.3 g | 177% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 395 mg | 30% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 1702 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
