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Organic beef bone broth recipe with roasted beef bones and vegetables. It can be made on the stove or in the crockpot.
In previous posts, we talked about the difference between broth and stock. Bone broth is unique because it uses the parts of the animals we typically throw away (bones, marrow, joints) instead of the meaty bits.
Bone broth is incredibly healthy because the bones contain an abundance of a protein called collagen. Simmering the bones in water for 12-24 hours breaks down the collagen to form gelatin. This gelatin contains many amino acids like glutamine and glycine, which are well known to help benefit your digestive health, immune system, and reduce joint inflammation.
Similar to other broth or stock recipes I’ve shared, this recipe uses vegetables to help build the complex flavor. But the true magic really comes from using grass-fed organic beef bones and simmering the ingredients on low heat for 12-24 hours.
How to make?
- Roast the bones in the oven.
- Remove from the oven and place in a very large pot.
- Add all the remaining ingredients.
- Cover completely with water.
- Bring to a simmer, but don’t let come to a full boil.
- Turn the heat down and simmer very lightly for 12 to 24 hours.
- Top with water from time to time, if necessary, to make sure that everything is submerged.
- I usually roast the bones in the evening before and start making the broth very early the next morning.
- I leave it on the stove until I go to bed, so about so 15-16 hours.
- A kitchen appliance that makes broth making even easier.
- Roast the bones.
- Place them in the crockpot and add all the other ingredients.
- Cover completely with water.
- Set the pot on Low and cook for 12 – 24 hours, as desired.
- I usually let the crockpot cook overnight, it peeps every few seconds when cooking on Low and that is really annoying.
How to keep?
- If you fill the hot soup in mason jars and place them in the fridge after getting cold, the broth will keep for at least 3 to 5 days.
- And if you think you cannot use it up so quickly you could pour the broth into smaller containers and freeze it.
More broths and stocks:
- 1,4 - 1, 8 kg/ 3-4 lbs of mixed beef bones (oxtail, knuckles, neckbones and/or short ribs)
- 2 medium carrots
- 3 celery stalks or 150 g/ 5.3 oz celeriac
- 2 medium onions
- 1 tablespoon olive oil
- 2 tablespoons apple cider vinegar
- 1 bay leaf
- 2 teaspoon peppercorns
- fine sea salt to taste
- Preheat oven to 200 degrees Celsius/ 400 degrees Fahrenheit. Place the beef bones in a single layer on a roasting pan. Drizzle with the oil and rub the bones to coat with it. Roast for 30 minutes, then, flip the bones over and roast for an additional 30 minutes.
- Put bones, bay leaf, cider vinegar, chopped vegetables, and peppercorns in a large crockpot or soup pot. Cover completely with water and bring almost to a boil, but don't let start to boil. Add salt. Turn the heat down to low and let simmer for 12-24 hours. If using a crockpot/slow-cooker simmer on Low for 12-24 hours. Add water, if necessary, to keep all the ingredients submerged.
- Once the broth has reached a dark rich brown color, remove from heat. Discard the bones, vegetables, and bay leaf and strain through the bone broth through a fine-meshed sieve lined with a cheesecloth into a clean pot. Once at room temperature pour into jars. Add more salt to taste when using the broth.
- Before using, skim the fat off the top of the broth. Use as suggested above.
Nutrition Information:Yield: 3 Serving Size: ca 1 liter/quart
Amount Per Serving: Calories: 91Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 248mgCarbohydrates: 11gFiber: 3gSugar: 5gProtein: 2g
Nutrition information isn’t always accurate.