Bone broth is nutritious and easier to make than you may think. The benefit of making your own broth is you control what goes into it. Watching your sodium intake, then you can control how much salt is added to the broth.
Making broth is more of a guide than an exact recipe. You can use the bones that you have and the veggies you happen to have on hand and it will still turn out delicious.
Here is our guide to making Beef Bone Broth:
Beef Bone Broth
A mixture of Beef Bones - Knuckle bones, marrow/pipe bones, beef shanks/soup bones.
- 1 knuckle bone
- 1 pipe bone
- 2 beef shanks
- 3 beef shanks
- 1 pipe bone
1 whole onion, cut in half
1 head of garlic, cut in half
2-3 large carrots
1 Tbsp black peppercorns
2 Bay Leaves
1 tsp Thyme
2 Tbsp Apple Cider Vinegar
4 Stalks Celery
Put the beef bones, onion, garlic, and whole carrots on a cookie sheet. Drizzle with olive oil and season with salt and pepper, if desired.
Roast at 475 for 20 mins. After 20 mins of roasting, flip over and roast for an additional 20 mins.
Remove pan from oven and place all beef bones and meat, and veggies into a large pot. (you can also pour any juices from the pan into the pot)
To the pot add 10 cups of water, peppercorns, Bay leaves, thyme, vinegar, and celery.
Bring to a boil and then reduce to a low simmer. Simmer on low for 8 - 24 hours. (I wouldn’t recommend cooking it on the stove overnight. Refrigerate and then resume the simmering the next day.)
The longer you simmer the broth the richer it will be. Add more water throughout to keep the bones and vegetables submerged in liquid.
Cool and then strain bones and vegetables. Store in plastic containers in the refrigerator for a week or freezer for 6 months.
Alternate method - You can cook the broth in a slow cooker on low if you would prefer.