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Organic Beef Bone Broth Recipe

Organic beef bone broth recipe with roasted beef bones and vegetables. You can make the bone broth on the stove or in the slow-cooker.
Course Soup
Cuisine American
Prep Time 20 minutes
Cook Time 1 day
Total Time 1 day 20 minutes
Servings 6 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
  • 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

Instructions

  • Roast bones: 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.
  • Simmer: Put bones, bay leaf, cider vinegar, chopped vegetables, 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.
  • Strain: 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: 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.

Nutrition

Calories: 91kcal | Carbohydrates: 11g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Sodium: 248mg | Fiber: 3g | Sugar: 5g