Low Fat Beef Bone Broth
Savor the nourishing goodness of our Low Fat Beef Bone Broth, a rich, mineral-packed broth that's as flavorful as it is healthy. This recipe starts with roasted beef bones—preferably marrow and knuckle bones—for a deep, robust flavor. Simmered slowly for up to 24 hours with wholesome ingredients like carrots, celery, garlic, and aromatic herbs, this broth is infused with nutrients while remaining light on fat. A touch of apple cider vinegar aids in extracting the essential minerals from the bones, while the long simmering process ensures a silky yet light consistency. Perfect as a comforting beverage or a versatile base for soups and stews, this broth is both low in fat and high in benefits. Plus, its make-ahead convenience allows you to store and savor it for days. Homemade, wholesome, and brimming with flavor, this recipe is a must-try for health-conscious cooks.
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Recipe Information
Ingredients
- 2 pounds beef bones (preferably marrow and knuckle bones)
- 2 tablespoons apple cider vinegar
- 2 medium carrots, chopped
- 2 celery stalks, chopped
- 1 large onion, quartered
- 4 garlic cloves, smashed
- 1 bunch fresh parsley
- 1 teaspoon whole black peppercorns
- 2 bay leaves
- 1 teaspoon salt
- 16 cups water
Instructions
Preheat your oven to 400°F (200°C). Arrange the beef bones in a single layer on a baking sheet.
Roast the bones in the preheated oven for 30-40 minutes or until they are nicely browned. This step adds depth of flavor to the broth.
Transfer the roasted bones to a large stockpot or slow cooker and add the apple cider vinegar. Let sit for 20-30 minutes. The vinegar helps to extract minerals from the bones.
Add the chopped carrots, celery, quartered onion, smashed garlic, parsley, black peppercorns, bay leaves, and salt to the pot.
Pour in the water, ensuring it covers the bones and vegetables by at least 1-2 inches. If needed, add more water.
Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, cover, and let it simmer gently for 12-24 hours. For a slow cooker, set it on low for 12-24 hours.
Occasionally skim off any foam or impurities that rise to the surface.
Once cooking time is complete, remove the pot from heat and allow broth to cool slightly. Remove larger solids with a slotted spoon and discard.
Strain the broth through a fine-mesh sieve or cheesecloth into a large bowl or another pot to remove the remaining solids.
For a low-fat version, let the broth cool completely in the refrigerator. Once cooled, skim the solidified fat from the surface and discard or save for other uses.
Store the broth in airtight containers in the refrigerator for up to 5 days or freeze for up to 6 months.
Reheat as needed and enjoy this nutrient-rich, low fat beef bone broth as a warm beverage or as a base for soups and stews.
Nutrition Facts
Calories |
4290 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 410.0 g | 526% | |
| Saturated Fat | 181.8 g | 909% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1089 mg | 363% | |
| Sodium | 3236 mg | 141% | |
| Total Carbohydrate | 43.8 g | 16% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 17.7 g | ||
| Protein | 70.9 g | 142% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 621 mg | 48% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 2351 mg | 50% | |
*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.
