Bone Broth Recipe
A rich and restorative beef bone broth recipe that’s deeply flavorful, collagen-packed, and perfect for sipping or using as a soup base. Made with a blend of roasted bones, simple vegetables, and aromatic spices, this broth is slow-simmered to nourishing perfection.
- Prep Time: 1 hour
- Cook Time: 10 hours
- Total Time: 11 hours
- Yield: 24 cups 1x
- Category: Drink or Soup Base
- Method: Simmering
- Cuisine: American
Ingredients
Scale
10 lbs beef bones (marrow + meaty like oxtail, knuckles)
4 carrots, chopped
2 medium onions, quartered
2 whole heads garlic, halved crosswise
6 celery stalks, cut into chunks
4 bay leaves
1/4 cup black peppercorns
4 whole star anise (optional)
2 cinnamon sticks (optional)
2 tbsp apple cider vinegar
Instructions
- Blanch bones: Cover with water, bring to boil for 15-20 mins. Drain and rinse.
- Roast bones and veggies at 450°F for 45 mins, flipping once.
- Transfer to clean stockpots. Scrape in pan bits.
- Add seasonings + vinegar. Cover with cold water (about 12 cups per pot).
- Bring to low boil, then reduce to low simmer with lid slightly ajar.
- Simmer for 12-24 hours, skimming fat as needed.
- Strain through fine mesh strainer.
- Let cool. Skim off fat if desired.
- Store in fridge (5 days) or freezer (up to 6 months).
Notes
- Ask your butcher to cut the bones small – they'll fit better and release more collagen.
- Use two pots if needed. The bones must be fully submerged.
- Add a little ice post-simmer to cool quickly.
- Don’t be afraid of the jello-like texture when cold. That’s the good stuff.
Nutrition
- Serving Size: 1 cup
- Calories: 45kcal
- Protein: 11g
Find it online: https://rsyep.com/bone-broth-recipe/