Bone Broth Recipes

Restorative and nourishing, Bone Broth is everywhere these days- and understandably so! It’s affordable, packed with age-defying collagen, and easy to make right at home in either your Instant Pot, slow cooker, or in a stockpot on the stove. Learn How to Make Beef Bone Broth with my easy-to-follow instructions, tips, and answers to all your bone broth frequently asked questions.

Bone Broth is a savory, nutrient-dense, and collagen-rich liquid made from simmering marrow-rich animal bones (beef, chicken, turkey, pork) in water for an extended period of time. In addition to bones and connective tissue, vegetables like celery, carrots, and onions, fresh herbs, and garlic for extra flavor.

Since bone broth is often graded by how gelatinous it is upon cooling, sometimes apple cider vinegar or white vinegar is added in small amounts to help break down the animal proteins and connective tissues. This aided breakdown helps provide a broth higher in protein and collagen.

Bone Broth Recipe (How to Make Bone Broth)

Learn how to make your own Bone Broth right at home with these easy to follow instructions.

Prep: 60min

Total: 660min

Yield: 24

Serving Size: 1 serving

Nutrition Facts: calories 45 kcal, Protein 11 g, servingSize 1 serving

Ingredients:

• 10 pounds beef bones
• 4 large carrots (chopped into 2-inch pieces)
• 2 medium onions (quartered)
• 2 whole heads garlic (halved crosswise)
• 6 stalks celery (cut into 2-inch pieces)
• 4 bay leaves
• 1/4 cup black peppercorns
• 4 whole star anise
• 2 whole cinnamon sticks
• 2 tablespoon apple cider vinegar

Instruction:

1. Blanch the bones. Divide the bones between two large stockpots and cover with cold water. Bring to a boil over high heat and simmer for 15-20 minutes before draining and rinsing the bones with water.
2. Roast the bones and the vegetables. Ok, so the bones have been blanched. Now, preheat the oven to 450 degrees F. Transfer the bones and vegetables (carrots, onions, garlic, celery) to the roasting pans. Don’t pile them all on top of each other- use two roasting pans. Roast for 30 minutes before gently tossing the bones and vegetables, and roasting for an additional 15-30 minutes more.
3. Transfer the bones and vegetables back to the stockpots. But not before washing the stockpots first. Make sure you wash your pots after the bones were blanched and drained. Transfer the bones and vegetables back to the stock pots and scrape up any remaining bits and juices remaining in the roasting pan using a metal spatula and a little water, if needed. Transfer to the pot with the bones (don’t worry, all those brown bits are FLAVOR!).
4. Boil the bones. With the bones and vegetables divided between the two pots divide the bay leaves, peppercorns, star anise, cinnamon sticks, and apple cider vinegar between the two pots. Fill each pot with approximately 12 cups water, or until bones are fully submerged. Cover the pots and bring to a low and gently boil.
5. Simmer the bones. Reduce heat to low and simmer, with the lid slightly ajar, skimming any foam or excess fat, occasionally. Simmer for at least 8-12 hours, ideally 24 hours (do not leave the stove running overnight. Simply cool and store in the refrigerator and continue to simmer the next day). Add more water if needed to make sure bones and vegetables remain fully submerged.
6. Strain the bones. Once the bones have simmered and your broth is ready, you will need to strain the broth through a fine mesh strainer. Set aside the broth to cool and allow the bones to cool.
7. Don’t forget about the meat. Whether you eat the meat still left on the bones in a bowl of soup or in sandwiches, I can almost guarantee that there is a TON of delicious meat waiting to be picked from the bones. Don’t let it go to waste! Discard the meat-free bones and vegetables.
8. Skim the fat from your broth (optional). Add a couple handfuls of ice to your beef broth to expedite cooling and cover with a lid. Transfer broth to the refrigerator and allow broth to cool fully. The result will be a hard, thick layer of fat and a bottom layer that is your bone broth (which should look like gelatinous brown jello). If desired use a fork to scoop off the top layer of fat. This will leave behind the healthy bone broth, minus the fat.
9. Store your bone broth. Bone broth stores well in the refrigerator for approximately 5 days. If you make a large batch, I recommend freezing smaller batches in the freezer for up to 6 months (it reheats perfectly!).

The Best Bone Broth Recipe

This easy bone broth recipe will teach you everything you need to know about making the most flavorful broth possible. Crazy easy and super good for you!

Prep: 10min

Total: 490min

Yield: 8

Serving Size: 1 serving

Nutrition Facts: calories 32 kcal, Carbohydrate 0.2 g, Protein 0.03 g, Fat 4 g, Saturated Fat 0.5 g, Sodium 896 mg, Fiber 0.1 g, Sugar 0.001 g, unSaturated Fat 3.4 g, servingSize 1 serving

Ingredients:

• 2 lb bones (beef, chicken or pork )
• 2 tbsp olive oil
• 4 qt water
• 4 bay leaves
• 1 tbsp sea salt (adjust to taste)
• 1/2 tsp peppercorns

Instruction:

1. Preheat the oven to 400°F. Place the bones on a baking sheet and drizzle them with olive oil. Bake the bones for 20 minutes.
2. Transfer the roasted bones in a large pot. Add the water, salt, bay leaves and peppercorns into the pot.
3. Bring the broth to a boil. Turn the heat to low and allow the broth to simmer for at least 8 hours.
4. Strain the bone broth through a cheese cloth. Use it right away or store it for later use. Enjoy!

Beef Bone Broth Recipe

Beef Bone Broth Recipe

Ingredients:

• 4 pounds beef bones with marrow
• 4 carrots, chopped
• 4 celery stalks, chopped
• 2 medium onions, peel on, sliced in half lengthwise and quartered
• 4 garlic cloves, peel on and smashed
• ½ teaspoon sea salt
• 1 teaspoon whole peppercorns
• 2 bay leaves
• 3 sprigs fresh thyme
• 6 sprigs parsley
• ¼ cup apple cider vinegar
• 20 cups cold water

Instruction:

1. Place all ingredients in a 10 quart capacity slow cooker or large stock pot on the stove.
2. Add in water.
3. Turn on the slow cooker and prepare to cook for at least 36 hours, so that might mean 3 cycles on the standard slow cooker that has a maximum 12-hour setting (unless you can set your slow cooker for 36 hours).
4. If cooking on a stovetop, bring the large pot to a boil over high heat; reduce and simmer gently.
5. In slow cooker or pot, skim the fat that rises to the surface occasionally.
6. Simmer for 36 to 48 hours.
7. Remove from heat and allow to cool slightly.
8. Discard solids and strain remainder in a bowl through a colander. Let stock cool to room temperature, cover and chill.
9. Refrigerate and use within a week. Or freeze for up to 3 months.

How To Make Bone Broth

Bone broth is made by simmering beef bones with vegetables until you end up with a rich, nutritious, deeply savory broth. It’s a perfect base for soups.

Serving Size: Serves 4

Nutrition Facts: Saturated Fat 0.7 g, unSaturated Fat 0.0 g, Carbohydrate 0.2 g, Sugar 0.1 g, servingSize Serves 4, Protein 1.7 g, Fat 1.7 g, calories 23 cal, Sodium 17.8 mg, Fiber 0.0 g, Cholesterol 0 mg

Ingredients:

• 2 pounds mixed beef bones, short ribs, oxtails, knuckles, and neck bones (see Recipe Note)
• 3 quarts filtered water, plus more as needed to cover
• 2 tablespoons apple cider vinegar
• 1 large carrot
• 1 large yellow onion

Instruction:

1. Preheat the oven to 400°F and rinse the bones. Arrange a rack in the middle of the oven and heat to 400°F. Place the bones in a colander, rinse under cool water, and pat dry with paper towels.
2. Roast the bones for 30 minutes. Arrange the bones in a single layer on a rimmed baking sheet. Roast until golden-brown, about 30 minutes.
3. Cover the bones with water and the vinegar and rest for 30 minutes. Transfer the hot bones to a large stockpot. Add the water and vinegar and stir to combine. Cover and let sit for 30 minutes.
4. Bring the pot to a simmer over high heat. Bring the water to a rapid simmer over high heat.
5. Skim the broth for the first hour. Immediately turn the heat down to the lowest setting possible. Check the pot occasionally, skimming off any foam that collects on the surface and adding additional water as needed to keep the ingredients covered. Cover and keep the broth at a low simmer for 24 hours.
6. Add the onions and carrots and cook for another 12 to 24 hours. Add the carrots and onions and continue to simmer for 12 to 24 hours more, adding more filtered water as needed to keep the bones covered. The broth is done when it is a rich golden-brown and the bones are falling apart at the joints.
7. Strain the bone broth. When the broth is finished, strain and cool the bone broth as quickly as possible. Set a strainer over a large pot or even a stand mixer bowl and line it with cheesecloth if desired. Carefully strain the bone broth into it. Discard the spent bits of bone and vegetables.
8. Cool the bone broth and store. Prepare an ice bath by either filling a sink or basin with cold water and ice and set the pot of broth inside the ice bath. Stir regularly until the broth is cooled to about 50°F, about 15 minutes. Transfer the broth to airtight containers or jars. Refrigerate or freeze.
9. Preheat the oven to 400°F and rinse the bones. Arrange a rack in the middle of the oven and heat to 400°F. Place the bones in a colander, rinse under cool water, and pat dry with paper towels.
10. Roast the bones for 30 minutes. Arrange the bones in a single layer on a rimmed baking sheet. Roast until golden-brown, about 30 minutes.
11. Cover the bones with 3 quarts cool water and the vinegar and rest for 30 minutes. Transfer the bones to a 6-quart or larger slow cooker. Add the water and vinegar and stir to combine. Cover and let sit for 30 minutes.
12. Bring to a simmer on the HIGH setting. Turn the slow cooker to the HIGH setting high and bring the broth mixture to a simmer.
13. Skim the broth for the first hour. Check the slow cooker occasionally, skimming off any foam that collects on the surface the first hour and adding additional water as needed to keep the ingredients covered. Keep the broth at a low simmer on HIGH for 24 hours.
14. Add the onions and carrots and cook for another 12 to 24 hours. Add the carrots and onions and continue to simmer on the HIGH setting for 12 to 24 hours more, adding more filtered water as needed to keep the bones covered. The broth is done when it is a rich golden-brown and the bones are falling apart at the joints.
15. Strain the bone broth. When the broth is finished, strain and cool the bone broth as quickly as possible. Set a strainer over a large pot or even a stand mixer bowl and line it with cheesecloth if desired. Carefully strain the bone broth into it. Discard the spent bits of bone and vegetables.
16. Cool the bone broth and store. Prepare an ice bath by either filling a sink or basin with cold water and ice and set the pot of broth inside the ice bath. Stir regularly until the broth is cooled to about 50°F, about 15 minutes. Transfer the broth to airtight containers or jars. Refrigerate or freeze.

Best Bone Broth Recipe EVER (& Easiest!) + Bone Broth Benefits!!