Nutritious Beef Bone Broth Recipe

🧂 Ingredients

• 1.5 kg mixed beef bones

  3-4 lbs. oxtail, knuckles, neck bones and/or short ribs
• 2 medium carrots

  roughly chopped
• 3 celery stalks

  roughly chopped
• 2 medium onions

  roughly chopped
• 1 tablespoon olive oil

  or coconut oil
• 2 tablespoons apple cider vinegar
• 1 bay leaf
• A few peppercorns
• A few cloves of garlic

  optional

Instructions

• 1 Preheat the oven to 200 C / 400 F.
• 2 Place bones in a single layer on a sheet or roasting pan. Drizzle over with
  olive oil or coconut oil. Roast for 30 minutes, then flip each bone over and
  roast for an additional 30 minutes. This browns the bones and gives the stock
  its lovely colour and flavour. Chop the vegetables while the bones are roasted.
• 3 Add the roasted bones, vegetables, vinegar, bay leaf, peppercorns and garlic (if
  using) in a large soup pot. Cover completely with water (about 2-2.5 litres) and
  bring to a high simmer.
• 4 Once you have a high simmer, reduce the heat to low and let the broth simmer for
  12-24 hours. If using a slow cooker, set it to LOW after you’ve brought the
  broth to high simmer first, and cook for the same time.
• 5 Throughout simmering, add more water as needed to keep all the ingredients
  submerged.
• 6 Once the broth has reached a dark, rich brown colour, remove from heat. Discard
  the bones, vegetables and bay leaf and strain through a cheesecloth. Cool the
  pot to room temperature.
• 7 Once at room temperature, pour into jars and let cool in the refrigerator for at
  least 1 hour.
• 8 When you are ready to serve, skim the condensed fat off the top of the broth and
  heat to the desired temperature.

Nutrition Info