Beef Bone Broth
The perfect broth!
- step-by-step directions
Beef Bone Broth
- 1/4 cup olive oil
- 6-7 pounds beef bones (shin, knuckle, neck, marrow, oxtail)
- 15 cups water (or enough to cover bones)
- 2 onions (peeled, halved)
- 4 carrots (peeled and tops removed, cut into 1-inch pieces)
- 1 head garlic (sliced in half widthwise)
- 1 bundle fresh thyme
- 1 bunch parsley
- 3 bay leaves
- 1 tablespoon black peppercorns
- 1/4 cup apple cider vinegar
- 2 tablespoons Himalayan salt
- turmeric (freshly grated, to garnish)
- ginger (freshly grated, to garnish)
- 1 lemon (juiced)
- freshly ground black pepper (to taste)
- Preheat your oven to 450ºF. Line a baking sheet with foil and set aside.
- Lay out the beef bones in an even layer on a prepared sheet tray. Lightly drizzle with olive oil and roast until deep golden brown, about 45 minutes. Transfer the roasted bones to a large stock-pot and cover with water. Add the vinegar and bring to a gentle boil. Reduce to a simmer and cook, skimming and discarding the fat, for 1 hour.
- After 1 hour, add onions, carrots, garlic, thyme, parsley, bay leaves, black peppercorns, and salt. Continue to cook over low heat for 12-14 hours, skimming the surface of fat as necessary.
- Strain broth through a fine mesh strainer, and add desired amounts of freshly grated turmeric and ginger. Stir in lemon juice and season with pepper. Ladle into bowls and serve!
- Tips: For the most health benefits, use grass fed organic bones and organic vegetables. Add mushroom stems or whole mushrooms to broth for extra nutrient boost.
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