Nourishing Beef Bone Broth Recipe

Nourishing Beef Bone Broth Recipe

Here's a warm and nourishing beef bone broth recipe that you can easily make in a slow cooker or on the stovetop. Made with grass-fed and finished beef bones, ginger, turmeric, and other enhancing ingredients, this bone broth is packed with rich flavor and potent nutrients.

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Course: Drinks, Sauce or Marinade

Cuisine: Healthy Options

Prep Time: 30

Cook Time: 12

Total Time: 12 30

Servings: ounces

Calories: 20kcal

Author: Capri Lilly

Ingredients

2-3 pounds Beef Bones (preferably marrow bones, knuckles, or joints)
3 Celery Stalks
2 Large Carrots
1 Large Onion
1 Garlic Bulb
4 inches Fresh Ginger
3 inches Fresh Turmeric (or 1 tablespoon dried turmeric)
6 Star Anise optional
6 Cloves optional
1 tablespoon Whole Peppercorn
1 Cinnamon Stick optional
2 tablespoon Apple Cider Vinegar
6 cups Water, or enough to cover the ingredients

Instructions

Roast the Bones (optional but recommended):

Preheat your oven to 400°F (200°C). Place the bones on a baking sheet and roast them for about 15-20 minutes. This step adds depth of flavor to your broth. Enjoy the marrow with toast or crackers.

Add the Bones and Vegetables to a Pot:

Transfer the roasted bones to a large stockpot or slow cooker. Add the onion, carrots, celery, garlic, bay leaves, and fresh herbs. Then pour in the apple cider vinegar. Pour enough water into the pot to completely cover the bones and vegetables by 2–3 inches.

TO COOK ON STOVETOP: Bring the mixture to a boil, then reduce the heat to low and simmer

Small bones: Simmer for 6–12 hours
Large bones: Simmer for 12–24 hours or more

TO COOK IN THE SLOW COOKER:

Set the slow cooker to low. Cover and cook for 12–24 hours. The longer you simmer, the richer and more flavorful the broth will be.
Tip: During the first hour of simmering, you may notice foam or scum rising to the surface. Skim this off using a spoon for a clearer broth.

Strain the Broth:

After the broth has finished simmering, let it cool slightly. Use a fine mesh strainer or cheesecloth to strain the broth into a clean container, removing the bones, vegetables, and herbs.

Cool and Store:

Let the strained broth cool. If you refrigerate it, the fat will rise to the top and solidify. You can either skim it off to use as beef tallow or leave it in for extra richness. Store the broth in airtight containers in the fridge for up to 5 days or freeze for up to 6 months.

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Notes

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