High Protein Beef Bone Broth
Savor the rich, nourishing goodness of this High Protein Beef Bone Broth, a must-have for anyone seeking a delicious, nutrient-packed addition to their wellness routine. Made with roasted beef bones (including joint and marrow bones) and simmered low and slow for up to 24 hours, this recipe is brimming with collagen, minerals, and deep umami flavor. Infused with the aromatic essences of onion, garlic, celery, carrots, and parsley, and enhanced by apple cider vinegar to extract maximum nutrients, this broth is as flavorful as it is wholesome. Perfect as a comforting drink on its own or a versatile base for soups and stews, this high-protein bone broth is a health-conscious choice with unbeatable flavor. Whether you're on a paleo diet, focused on joint health, or simply seeking a satisfying, protein-rich stock, this recipe is perfect for you.
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Recipe Information
Ingredients
- 3 pounds beef bones (preferably joint and marrow bones)
- 16 cups water
- 3 tablespoons apple cider vinegar
- 1 large onion
- 2 medium carrots
- 2 medium celery stalks
- 4 whole garlic cloves
- 2 whole bay leaves
- 1 teaspoon black peppercorns
- 1 teaspoon salt
- 1 bunch fresh parsley
Instructions
Preheat your oven to 400°F (200°C).
Place the beef bones on a baking sheet in a single layer. Roast in the preheated oven for 30 minutes, turning once halfway through to ensure even browning.
Transfer the roasted bones to a large stockpot. Add 16 cups of water or enough to fully cover the bones.
Pour in the apple cider vinegar and let the mixture sit for 30 minutes to help draw the nutrients from the bones.
Meanwhile, roughly chop the onion, carrots, and celery. Peel and smash the garlic cloves.
Add the onion, carrots, celery, garlic, bay leaves, black peppercorns, and salt to the pot.
Place the pot over medium-high heat and bring to a boil. Skim off any foam that rises to the surface.
Once boiling, reduce the heat to low and let the broth simmer gently. Partially cover the pot with a lid, and allow it to cook for 12-24 hours. The longer it simmers, the more nutrient-rich it will become.
Add the fresh parsley during the last 30 minutes of simmering.
Remove the pot from heat and let it cool slightly. Strain the broth through a fine mesh sieve or cheesecloth into another pot or large heatproof container, discarding the solids.
Let the broth cool at room temperature, then refrigerate overnight. The fat will solidify on top and can be scraped off if a lower-fat broth is desired.
Heat before serving. Enjoy as a nourishing drink or use as a base for sauces, soups, or stews.
Nutrition Facts
Calories |
897 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.3 g | 63% | |
| Saturated Fat | 20.7 g | 103% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 2949 mg | 128% | |
| Total Carbohydrate | 45.7 g | 17% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 17.9 g | ||
| Protein | 68.6 g | 137% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 611 mg | 47% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 1992 mg | 42% | |
*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.
