Servings
Font
Back
4.6 from 24 votes

Organic Beef Bone Broth Recipe

This organic beef bone broth recipe uses roasted beef bones and vegetables. It can be made on the stove or in the crockpot.

Prep Time
20 mins
Cook Time
1 d
Total Time
1 d 20 mins
Servings: 6 ca 3 liter/ 3 quarts
Calories: 91 kcal
Course: Soup
Cuisine: American

Ingredients

  • 3-4 lbs of mixed beef bones 1.4-1.8 kg, oxtail, knuckles, neckbones and/or short ribs
  • 1 tablespoon olive oil
  • 2 medium carrots
  • 3 celery stalks or 150 g/ 5.5 oz celeriac
  • 2 medium onions
  • 2 tablespoons apple cider vinegar
  • 1 bay leaf
  • 2 teaspoon peppercorns
  • Fine sea salt to taste

Instructions

    Cup of Yum
  1. Roast bones: Preheat oven to 400°F/ 200°C. Place the beef bones in a single layer on a roasting pan. Drizzle with the oil and rub the bones to coat with it. Roast for 30 minutes, then flip the bones over and roast for an additional 30 minutes.3-4 lbs of mixed beef bones / 1.4-1.8 kg + 1 tablespoon olive oil
  2. Simmer beef bone broth: Place bones, bay leaf, cider vinegar, chopped vegetables, some salt, and peppercorns in a large crockpot or soup pot. Cover entirely with water and bring almost to a boil, but don't let it start to boil. Add salt. Turn the heat down to low and let simmer for 12-24 hours. If using a crockpot/slow-cooker, simmer on Low for 12-24 hours. Add water, if necessary, to keep all the ingredients submerged.bones + 2 medium carrots + 3 celery stalks or + 2 medium onions + 2 tablespoons apple cider vinegar + 1 bay leaf + 2 teaspoon peppercorns + fine sea salt to taste
  3. Strain broth: Once the broth has reached a dark rich brown color, remove from heat. Discard the bones, vegetables, and bay leaf and strain through the bone broth through a fine-meshed sieve lined with a cheesecloth into a clean pot.
  4. Store bone broth: Once at room temperature, pour into jars. Add more salt to taste when using the broth.
  5. Skim the fat off the top of the broth before using it. Use as suggested above.

Notes

  • Store in the fridge: If you fill the hot soup in mason jars and place it in the fridge after it gets cold, the broth will stay for at least 3 to 5 days.
  • Freeze: If you think you cannot use it up so quickly, you could pour the broth into smaller containers and freeze it.

Nutrition Information

Calories 91kcal (5%) Carbohydrates 11g (4%) Protein 2g (4%) Fat 5g (8%) Saturated Fat 1g (5%) Polyunsaturated Fat 4g Sodium 248mg (10%) Fiber 3g (12%) Sugar 5g (10%)

Nutrition Facts

Serving: 6ca 3 liter/ 3 quarts

Amount Per Serving

Calories 91

% Daily Value*

Calories 91kcal 5%
Carbohydrates 11g 4%
Protein 2g 4%
Fat 5g 8%
Saturated Fat 1g 5%
Polyunsaturated Fat 4g 24%
Sodium 248mg 10%
Fiber 3g 12%
Sugar 5g 10%

* Percent Daily Values are based on a 2,000 calorie diet.