Slow-Simmered Beef Bone Broth
A deeply nourishing 24-hour beef bone broth — rich in collagen, minerals, and flavor. The kind of stock that gels in the fridge and rebuilds your gut.
Ingredients
- 3 lb grass-fed beef marrow and knuckle bones
- to cover (~4 quarts) filtered water
- 2 tbsp raw apple cider vinegar
- 1 large yellow onion, halved
- 2 carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 4 cloves garlic, smashed
- 2 bay leaves
- 1 tsp black peppercorns
- to taste sea salt
Method
- Roast the bones at 400°F (200°C) for 30 minutes until deeply browned — this builds flavor.
- Transfer bones to a large stockpot or slow cooker. Cover with filtered water and add apple cider vinegar. Let sit 30 minutes — the vinegar pulls minerals from the bones.
- Add onion, carrots, celery, garlic, bay leaves, and peppercorns.
- Bring to a gentle simmer. Skim any foam from the surface in the first hour.
- Reduce to the lowest simmer possible. Cook uncovered or barely covered for 24 hours — never let it boil. Add water as needed to keep bones submerged.
- Strain through a fine-mesh sieve. Discard solids. Salt to taste.
- Cool, then refrigerate. A good broth will gel when cold. Skim the fat cap if you prefer, or leave it for richness.
Notes
Drink warm with a pinch of sea salt as a morning ritual, or use as the base for soups, stews, and braises. Freezes well in quart jars (leave headspace) or silicone trays.
Nutrition (per serving)
- Calories
- 45 kcal
- Protein
- 9 g
- Fat
- 1 g
- Carbs
- 0 g