This straightforward bone broth recipe is supposed to help lessen inflammation and joint pain. Positive side effects include good health, contagious smiles, and a content tummy.
| Prep Time: | 25 mins |
| Cook Time: | 8 hrs 25 mins |
| Total Time: | 8 hrs 50 mins |
| Servings: | 8 |
| Yield: | 4 quarts |
Ingredients
- 3 pounds beef bones, or more to taste
- 3 carrots, chopped
- 2 stalks celery, chopped
- 1 onion, chopped
- 5 cloves garlic, smashed
- 1 teaspoon whole black peppercorns
- 2 bay leaves
- cold water to cover
- 2 tablespoons apple cider vinegar
- kosher salt to taste
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil; spread beef bones out on prepared baking sheet.
- Roast bones in the preheated oven until browned, 25 to 30 minutes.
- Place carrots, celery, onion, garlic, peppercorns, and bay leaves in a slow cooker. Place roasted bones over vegetables; pour in enough cold water to cover bones. Add apple cider vinegar and kosher salt.
- Cook on Low for 8 hours. Pour broth through a fine-mesh strainer into a bowl and discard any strained solids.
- You can skim the froth that forms at the surface of a stock as it cooks, but there’s no real reason to do so. Do this only if you must have a clear broth. Otherwise, keep it in and garner the health benefits.
- You can also remove the congealed fat that forms at the top when the stock is cooled. If the bones are from grass fed and pastured animals, the fat will be healthy for you. Your call.
Reviews
Broth was very tasty with just onions (without veggies-didn’t have any on hand) jelled in the fridge!
Although it has good flavor, the texture was not there. I cooked it in my instant pot on low slow cook for ten hours. The bones did not break down at all. Next time I will try different bones and cook it in slow cook high.
I love to make this every week. I skip roasting the bones and I think it still tastes great. I put mine on low for 14 hours.
This came out beautiful! It gelled on my first try. I did add a cup of Marsala wine instead of the vinegar. It tastes wonderful.
delicious and healthy. I also added thyme and rosemary sprigs.
Made the broth for my son who was sick.. He told me it was good.
I am breaking a water fast. I did add a lot more garlic, a little ginger and a couple cloves. I put it in the show cover for 20hrs. This was surprisingly flavorful and delicious. Had a cup with fresh cilantro and a dash of salt. So satisfying. I can definitely see myself using this for ramen and pho or a detox soup. So with it I will never buy that stuff in the box again.
I prepared the recipe as written, no changes (In my opinion, a recipe should be tried as written before making modifications). The flavor was very weak. I reduced the volume on the stove top by half to intensify the flavor with mediocre results. The broth did not gel; poor to mediocre collagen extraction. I don’t normally use vinegar when making stock. I did not enjoy the aftertaste it left. Finished with four cups. Out of curiosity, I tried the recipe in an Instant Pot (two hours, natural release; without the vinegar) It turned out a bit better, mild beef flavor, no vinegar aftertaste, and it gelled. Finished with eight cups. If I make this recipe again in the slow cooker, I will cook on low for 12 hours. I will also use more bones. My fav recipe calls for five pounds.
I make it all the time both chicken and beef I use it as meal replacement as well as stock for stir fry put it in sealer jars and it will keep for the week.. great way to use up scraps of vegetables and I found you can use the bones twice to cut the cost. Delicious ??some bones don’tjell As well as others so often add pig feet and also cook it for 24hr..I’ve recently been doing it ina pressure cooker to save time..
Roasting the vegetables and bones for 90 minutes made the house smell so yummy! I’ve finished the 10 hour crock pot and strained the broth about 15 minutes ago. I will definitely add sea salt and I’m hoping this is the new beginning for healthier choices
Absolutely delicious! And so easy to do! I will definitely be doing this again!
First, I would like to point out that Home Made Bone Broth is in fact good for you. BUT the multiple studies and reliable sources that FO As most others have said, this is good. I do change the directions just a bit. I roast the bones, and use the ingredients. But I place just the roasted bones in the crock pot with the vinegar and water (DOMETIMES unsalted, or lower sodium beef stock from a carton). I them let that cook for 12 to 16 hours. Then I add in the veggies for another hr or so till those are soft and quite tender. I find that cooking g the veggies for the whole time just is overkill, and begins to change the flavor in a less than appetizing way. Even though it all gets tossed out anyway, b/c all nutrients in those ingredients have given all they had.The taste is better if you don’t stew the veggies beyond well done.
I added extra bones & cooked an hour longer, but followed everything else according to the recipe. Extremely disappointed with results. Not the bone broth I was hoping for at all. It never jelled. A real flop.
A fairly standard and tasty bone broth recipe. These are rich and flavourful and worth effort. Just don’t expect any magical medical benefits. There is not a shred of evidence supporting the medical benefits attributed to bone broths – other than maybe make you feel a little better when you have a cold.
Loved it!!! Other than using beef bones from a roast I made this as stated. Wonderful flavour and the stock “jelled” when cooled as a good broth should.
Wonderful! Tomato paste and vinegar works so well. I made per recipe only changing Swanson’s Beef Broth in place of water. Left slow cooker on simmer all night. The bones from supermarket had lots of meat so the result is a very tasty vegetable beefy bone broth. This is a keeper for me as husband asked me to make (he’s ill) and I didn’t think I would like it but I’ve had three bowls today – soooo good.
I used this recipe, but cooked it 48 hours as most bone broth recipes call for. It was very good and “gelled” perfectly when chilled. I’m making it again as I type! May add a few more spices/herbs for extra flavor. But it was very good as the recipe states.
I make this for my dog. She loves it, me not so much. For the dog I leave the garlic out.