Bone Broth from Scratch RecipeJan 09, 2024
I've been doing a lot of research about the health benefits of Homemade Bone Broth and decided to add it into my fast this year instead of using store bought bone broth. It turned out so well - I've decided that I'm going to make it on a quarterly basis.
Health professional have said it is rich in collagen which may help with joints and supports gut health. The protein may help with your body's metabolism. Bone Broth has been said to help with your skins elasticity. Bone broth is packed with electrolytes.
- 5 Pounds of Beef Bones (3 lbs Oxtail & 2 lb Marrow Bones)
- 5 Small Carrots Chopped in Half
- 1 Medium Onions
- 1 Cup of Chopped Celery
- 1/2 a Clove of Fresh Garlic
- 2 Bay Leaves
- 2 Tablespoons Whole Black Peppercorns
- 2 Whole Star Anise
- 1 Cinnamon Sticks
- 1 Tablespoon Apple Cider Vinegar
- Salt (optional)
- Blanch the bones. Take the bones and put them in your stockpot. Fill the stockpot with water until the bones are covered. Bring to a boil over high heat and then simmer for 20 minutes. Drain and rinse the bones with water. This will not ruin the flavor. It will actually enhance it.
- Roast the bones and vegetables. Preheat your over for 450 degrees F. Put your blanched bones and veggies onto a roasting pan or cookie sheet. Spread everything out as much as possible. Do not pile them on top of each other. Roast for 30 minutes. Take your pan or sheet out of the oven. Flip the bones and veggies over and roast for an additional 25 minutes.
- Wash the stock pot (that you blanched the bone in).
- After the stock pot has been cleaned, put the roasted bones and vegetables into the stockpot.
- Put a little bit of water in the roasting pan/sheet and scrap any remain juice and brown roasted bits into the stock pot. This will enhance the flavor.
- Add all spices (accept salt), garlic and apple cider vinegar to the stock pot. Fill the pot with about 12 cups of water or under the bones and veggies are fully submerged.
- Cover the pot and bring to a low and gentle boil. Reduce hear to a low simmer. I like to slightly leave the pot open with a wooden spoon. Simmer for at least 8-12 hours. 24 hours is ideal. (Do not leave stove running overnight. You may stop the process at and store in the refrigerator and continue to simmer it the next day.) Add more water if needed through out the process so that the bones and veggies are always covered with water. (I personally had to add like 6 cups of water to my broth to keep the water level above the bones/veggies.)
- Strain your broth (removing bones, veggies and spices).
- Let cool. (You can skim the fat off the top but I don't.) Add salt.
You can store the freshly made bone broth in the refrigerator for about 4-6 days. I personally fill two mason jars full of broth and store them in my refrigerator. Then I freeze whatever is leftover for later. You can freeze your broth for up to 6 months. It's so good that mine is gone way before that.
Remaining Meat and Veggies
Some people use the meat for a small meal or sandwiches. It is delicious and you can definitely eat it.
Some people like to make this recipe in a slow cooker. I personally don't do that but I know others do.
I created this recipe for my own enjoyment. I am not a healthcare professional. Please consult with a health professional about all health related questions.
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