Delicious and savory enough to drink on it’s own but also makes a nice addition to your favorite recipes. The nutritional benefits are superior to canned stock, and contains many amino acids to help improve digestive and joint health.
- 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
Kitchen equipment needed
- Roasting pan
- Soup pot or crock pot
- Mason Jars
Preparation — 1 hour
PREHEAT oven to 205 C or 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.
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.
Cook time — 12 to 24 hours
BRING to a high simmer, reduce the heat to low and let simmer for 12-24 hours. ADD water as needed to keep all the ingredients submerged. Once the broth has reached a dark rich brown color, remove from heat.
SCARD the bones, vegetables and bay leaf. STRAIN broth 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. When you are ready to serve, skim the condensed fat off the top of the bone broth and heat to the desired temperature.
Don’t Have Time?
If you’re having a hard time finding the time to make bone broth or can’t find good quality grass-fed bones, I recommend you check out Kettle & Fire. Their bone broth is very high-quality with a lot of gelatin, full of nutrition, and sourced with organic ingredients & grass-fed bones.
Buy their bone broth online and use the promo code “OHMYDISH15” to get 15% off your first order.