If you know me, you know I’ve had a bone broth addiction for a while. This gut healing liquid gold has quickly become a daily staple in our household. I don’t go a single day without drinking at least a cup, and my body certainly thanks me, as does my skin!
When I make a batch of bone broth, I MAKE a batch. I usually simmer about 6-8 gallons at a time. For this recipe’s purposes, I’m going to scale it way back so it’s not so intimidating for first time broth makers.
I purchase my bones from a local regenerative farm near my house, or online at Joyce Farms. There are a few places you can find bones online. I’ve found Joyce has the best prices with great quality. They sell 8-10lbs packages for $35. When I got mine, they sent me 13.85 lbs! They’re already cut into sizes that’ll fit in any stockpot, crockpot, or Instapot. Easy Peasy!
I like to roast my bones and veggies at 350F for 60 minutes. It really brings out the flavor, resulting in a fuller, richer, more savory final product. Trust me! If you’re pressed for time, you can skip this step. If you have the time, DO IT!
Chop the veggies in bigger pieces. It’ll make straining a lot easier, and cutting will be less time consuming. Tip: Save vegetable scraps as you use them in other dishes and store in the freezer rather than throwing them away. They’re perfect for the broth. Experiment with different vegetables, too. In addition to onions, carrots, and celery, I’ve done parsnips, turnips, and bell peppers. Tip: Using a vacuum sealer will ensure the veggies stay fresh and won’t get freezer burn. I love my FoodSaver and use it weekly.
Once roasted, place the bones in a stock pot with at least 2.5 gallons of filtered water. Pour in 1/4 cup of apple cider vinegar and let sit for 30 minutes. The acid of the vinegar helps pull the minerals from the bones before you start simmering. Don’t worry; if you don’t like the taste of ACV, you won’t notice it.
After the bones have rested in the water/vinegar for 30 minutes, bring the liquid to a boil, then turn down the heat for a slow simmer. At this point, I add my seasonings: salt, garlic, peppercorns, turmeric, and bay leaves.
I typically allow my broth to simmer for 48-72 hours. I’ve let it go for as long as 5 days when I was feeling lazy once. I do add water throughout the process as evaporation occurs, so I end up with the same amount of liquid I started with. I was worried it would dilute the broth, but it’s so flavorful you don’t have to worry about it.
Once you’re done simmering the broth, take it off the stove. Some people prefer to remove the fat. I don’t. I LOVE it. It’ll melt into your broth when you reheat it. It’s literally nature’s chapstick, and I love the taste and the way it coats my lips.
What you do next depends on how you wish to store it. I like to can my broth to save space and because I usually make it in pretty large batches. You can keep it in the refrigerator or the freezer. Whatever works!
For an even more flavorful broth, check out my pho bone broth recipe here.
*Note: Because of the water/bones ratio I use, my broth never turns jiggly. I’m okay with that as I want more quantity. It’s still chock full of all that good collagen and gelatin!
If you’re interested on learning more about all the amazing health benefits of bone broth, check out Dr. Axe’s guide here. He’s a wealth of knowledge!
Golden Beef Bone Broth
Ingredients
- 5 lbs Beef Marrow Bones
- 2.5 gallons filtered water
- 2 onions
- 4 stalks celery use trimmings
- 4 carrots use trimmings
- 1/4 cup apple cider vinegar
- 3 cloves garlic
- 1 tbsp peppercorns
- 2 bay leaves
- 2 tsp sea salt
Instructions
- Coarsely chop vegetables.
- Roast bones, vegetables, and garlic at 350F for one hour.
- Add roasted bones, veggies, and garlic to large stockpot. Cover with water and add ACV. Allow to sit for 30 minutes.
- Add spices and any aromatics. Bring to a boil, then reduce to a simmer.
- Simmer 48-72 hours, adding water as necessary. Skim off any impurities as needed.
- Once done simmering, strain. Save bones for a second use!
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