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bone broth recipe

Bone Broth

A nourishing and flavorful broth made from simmering bones and vegetables, perfect for soups, stews, or sipping on its own.
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Prep Time 15 minutes
Cook Time 12 hours
Total Time 12 hours 15 minutes
Servings: 8 cups
Course: Beverage, Soup
Cuisine: American
Calories: 30
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds Beef bones Such as marrow bones or oxtails.
  • 1 large Onion Quartered.
  • 2 medium Carrots Chopped.
  • 2 stalks Celery Chopped.
  • 4 cloves Garlic Smashed.
  • 2 tablespoons Apple cider vinegar Helps extract minerals from the bones.
  • 10 cups Water To cover the bones and vegetables.
  • to taste Salt For seasoning.
  • to taste Pepper For seasoning.
  • as needed Fresh herbs Such as thyme or parsley for garnish.

Equipment

  • oven
  • baking sheet
  • Large stockpot or slow cooker
  • Fine-mesh sieve
  • airtight containers

Method
 

  1. Preheat your oven to 400°F (200°C). Place the bones on a baking sheet and roast them for about 30-40 minutes until nicely browned.
  2. Transfer the roasted bones to a large stockpot or slow cooker. Add the quartered onion, chopped carrots, chopped celery, smashed garlic, and apple cider vinegar.
  3. Pour in the water, ensuring that the bones and vegetables are fully submerged. If using a stockpot, bring to a boil over high heat, then reduce to low and let simmer for 12-24 hours. If using a slow cooker, set it on low and cook for the same duration.
  4. During the first few hours, skim off any foam that rises to the top for a clearer broth.
  5. After cooking, strain the broth through a fine-mesh sieve into a large bowl or pot. Discard the solids.
  6. Taste the broth and season with salt and pepper as desired.
  7. Allow the broth to cool completely before transferring it to airtight containers. Store in the refrigerator for up to a week or freeze for longer storage.

Notes

Bone broth is a versatile base for soups and stews, and can also be enjoyed on its own as a warm beverage.