3poundsbeef bonespreferably from pasture-raised beef
1gallonfiltered water
1tablespoonolive oil
3carrotspeeled and sliced into chunks
2medium onionspeeled and roughly chopped
2ribsceleryroughly chopped or a handful of celery leaves
1garlic clovepeeled and chopped
2parsley sprigs
3fresh thyme sprigs
1bay leaf
1tablespoonpeppercorns
2tablespoonorganic apple cider vinegar (Bragg’s is a good brand)
Instructions
Preheat oven to 450 degrees F with rack set in the center of the oven.
Scatter bones in a large stainless steel roasting pan. Place pan in the oven and roast for one hour.
While bones are roasting, heat olive oil in a large skillet, add carrots and onions, and cook over medium-low heat for 15 minutes, tossing occasionally until well-browned. Remove from pan and place veggies in the crockpot.
Add remaining ingredients and bones with accumulated fat from the pan into the crockpot and fill the pot with water leaving 2” on the top. You might not fit the whole gallon of water.
Cook on “high” setting for one hour. If any foam has risen to the top, skim with a large serving spoon. Replace cover and turn heat to “low” and let simmer for at least three hours and up to 24 hours.
Uncover and stir the pot. Let it cool for at least one hour.
Strain with a fine-mesh strainer or colander. Discard all solids.
Place soup in covered containers or mason jars. Skim the fat from the top of the soup before using it.
Season broth with salt and enjoy.
Notes
To make stock in a stockpot or your largest pot.Follow the recipe and cook in your largest pot on low heat and make sure your stock remains at a simmer by checking it every hour or so. Do not leave the stove on if you leave the house for an hour or so. You can leave the pot covered, turn off the heat, and resume cooking when you get home. If you're short on timeYou can skip roasting the bones and sautéing the veggies. Take out a crockpot and toss all of the ingredients into the pot. Three to 24 hours later, you will have a pot of bone broth. This method works too. To store the bone brothLeave in the fridge for up to 4 days. After that, place in storage containers and place in the freezer until ready to use. You should date the containers with a marker so you know when you put them in there.
Nutrition Facts
Homemade Beef Bone Broth
Amount per Serving
Calories
35.8
% Daily Value*
Total Fat
1.9
g
3
%
Saturated Fat
0.3
g
2
%
Sodium
38.7
mg
2
%
Potassium
107.2
mg
3
%
Carbohydrates
4.6
g
2
%
Fiber
1.2
g
5
%
Sugar
1.7
g
2
%
Protein
0.6
g
1
%
* Percent Daily Values are based on a 2000 calorie diet.
Calories
35.8
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
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