Whether you’re looking to boost collagen for youthful skin or simply strengthen your immune system for better health, this homemade bone broth recipe is a natural way to achieve your goals.
This beef bone broth recipe works well as a cooking broth to add to other meals, or as a bone broth soup that you can eat straight from a bowl with a spoon. While you can certainly make chicken bone broth, we prefer using beef for the nutrients beef offers, such as zinc and vitamin B6.
To create this bone broth recipe, you’ll need a slow cooker. A mix of beef bones is first roasted in the oven for an hour before they’re added to a slow cooker with carrots, celery, and onions. The bones are then slow-cooked for 18 to 36 hours.
Once the bone broth has finished cooking, it can be bottled up in mason jars and stored in the fridge. You can use the broth to create delicious meals like French onion soup or drink the broth as a daily boost for your system.
Cook time: 37 hours
Prep time: 10 minutes
- 3-4 lbs of mixed beef bones (oxtail, knuckles, neckbones and/or short ribs)
- 2 medium carrots
- 3 celery stalks
- 2 medium onions
- 2 tbsp apple cider vinegar
- 1 bay leaf
- 10-12 cups water
- Preheat the oven to 400°F. Arrange the beef bones on a baking sheet. Roast the bones in the oven for 1 hour, turning the bones over halfway through the roasting time.
- In the meantime, chop up your veggies and dump them into a slow cooker. Add the bay leaf and apple cider vinegar. When the bones have finished roasting, add them into the slow cooker as well with enough water to fill the pot.
- Turn on the slow cooker to low, cover, and cook for 18 to 36 hours. The broth is ready when it has achieved a deep brown color and its aroma has filled the house.
- Remove the larger pieces in the broth with a spoon, then pour the rest of the broth through a mesh strainer. Store the broth in mason jars and immediately refrigerate. Once the broth has chilled, a layer of fat will float to the top and protect the broth from contacting the surrounding air.
Recipe adapted from thehealthyfoodie.com