Beef Bone Broth

Bone broth dates back to prehistoric times when hunter-gatherers turned otherwise inedible animal parts like bones, hooves, and knuckles into a brew they could drink.

Bone broth is rich in minerals that help build and strengthen your bones. It also contains many other healthy nutrients, including vitamins, amino acids, and essential fatty acids.

When selecting the bones for broth, look for high-quality bones from grass-fed cattle or bison, and pastured poultry. Since you’ll be extracting the minerals and drinking them in concentrated form, you want to make sure that the animal was as healthy as possible.

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Beef Bone Broth

When selecting the bones for broth, look for high-quality bones from grass-fed cattle or bison, and pastured poultry. Since you’ll be extracting the minerals and drinking them in concentrated form, you want to make sure that the animal was as healthy as possible. You will need a 6-quart crockpot.

Course

Main Dish

Cuisine

American

Prep Time

15 Minutes

Cook Time

12-24 Hours

Servings

Servings

Ingredients

• 2-4 pounds Beef bones a mix of marrow and other bones with some meat on them
• 2 medium Carrots unpeeled, cut into 2-inch pieces
• 2 large Celery stalks cut into 2-inch pieces
• 1 medium Leek trim end, cut into 2-inch pieces
• 1 large Onion quartered
• 1 head Garlic slice crosswise
• 2 Bay leaves
• 4 springs Thyme fresh
• 2 tablespoons Black Peppercorns whole
• 2 tablespoons Apple cider vinegar

Course Main Dish Cuisine American Prep Time 15 Minutes Cook Time 12-24 Hours Servings Servings Ingredients 2-4 pounds Beef bones a mix of marrow and other bones with some meat on them 2 medium Carrots unpeeled, cut into 2-inch pieces 2 large Celery stalks cut into 2-inch pieces 1 medium Leek trim end, cut into 2-inch pieces 1 large Onion quartered 1 head Garlic slice crosswise 2 Bay leaves 4 springs Thyme fresh 2 tablespoons Black Peppercorns whole 2 tablespoons Apple cider vinegar

Instructions

1. Preheat oven to 400°F.
2. Place beef bones, carrots, celery, leek, onion, and garlic on a roasting pan or rimmed baking sheet and roast for 20 minutes. Toss the contents of the pan and continue to roast until deeply browned, about 20 minutes more.
3. Fill a large (at least 6-quart) crockpot with 10-12 cups of water, turn on low. Add celery, bay leaves, thyme, peppercorns, and vinegar. Scrape the roasted bones and vegetables into the pot along with any juices. Add more water if necessary to cover bones and vegetables.
4. Cover the pot and cook on low for 12-24 hours. The longer it cooks, the better.
5. Strain broth using a fine-mesh sieve and discard bones and vegetables. Let continue to cool until barely warm, then refrigerate in smaller containers overnight.

Recipe Notes

Broth can be stored for up to 5 days in the refrigerator and up to 6 months in the freezer.