Organic Beef Bone Broth Recipe

pour organic beef bone broth with a spoon back into the jar.

4.63 from 8 votes

Organic Beef Bone Broth Recipe

This organic beef bone broth recipe uses roasted beef bones and vegetables. It can be made on the stove or in the crockpot.

Prep Time20

Cook Time1

Total Time1 20

Course: Soup

Cuisine: American

Servings: ca 3 liter/ 3 quarts

Calories: 91kcal

Author: Adina

Ingredients

3-4 lbs of mixed beef bones 1.4-1.8 kg, oxtail, knuckles, neckbones and/or short ribs
1 tablespoon olive oil
2 medium carrots
3 celery stalks or 150 g/ 5.5 oz celeriac
2 medium onions
2 tablespoons apple cider vinegar
1 bay leaf
2 teaspoon peppercorns
fine sea salt to taste

Instructions

Roast bones: Preheat oven to 400°F/ 200°C. 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.
3-4 lbs of mixed beef bones / 1.4-1.8 kg + 1 tablespoon olive oil
Simmer beef bone broth: Place bones, bay leaf, cider vinegar, chopped vegetables, some salt, and peppercorns in a large crockpot or soup pot. Cover entirely with water and bring almost to a boil, but don't let it 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.
bones + 2 medium carrots + 3 celery stalks or + 2 medium onions + 2 tablespoons apple cider vinegar + 1 bay leaf + 2 teaspoon peppercorns + fine sea salt to taste
Strain broth: 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.
Store bone broth: Once at room temperature, pour into jars. Add more salt to taste when using the broth.
Skim the fat off the top of the broth before using it. Use as suggested above.

Notes

Store in the fridge: If you fill the hot soup in mason jars and place it in the fridge after it gets cold, the broth will stay for at least 3 to 5 days.

Freeze: If you think you cannot use it up so quickly, you could pour the broth into smaller containers and freeze it.

Nutrition