How to Make Beef Bone Broth
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Broth
Cuisine: Paleo, Gluten-Free, Dairy-Free, Egg-Free
Ingredients
  • 3-4 lbs of mixed beef bones (oxtail, knuckles, neckbones and/or short ribs)
  • 2 medium carrots (coarsely chopped)
  • 3 celery stalks (coarsely chopped)
  • 2 medium onions (coarsely chopped)
  • 1 tablespoon of olive oil
  • 2 tablespoons apple cider vinegar
  • 1 bay leaf
Instructions
  1. Preheat oven to 400 F. Place bones in a single layer on a sheet or roasting pan. Drizzle with olive oil to evenly coat. Roast for 30 minutes, then, flip each bone over and roast for an additional 30 minutes.
  2. Chop the vegetables while the bones are roasted and put them with the bones, bay leaf and cider vinegar in a large crock pot or soup pot. Cover completely with water and bring to a high simmer. Once you have a high simmer, reduce the heat to low and let simmer for 12-24 hours. Throughout simmering, add water as needed to keep all the ingredients submerged.
  3. Once the broth has reached a dark rich brown color, remove from heat. Discard the bones, vegetables and bay leaf and strain through a cheesecloth. Cool the pot to room temperature. Once at room temperature pour into jars and let cool in the refrigerator for at least 1 hour.
  4. When you are ready to serve, skim the condensed fat off the top of the broth and heat to the desired temperature.
Recipe by @OmNomAlly at https://omnomally.com/2016/10/20/gut-health-boosting-beef-bone-broth/