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Beef Bone Broth

published Wednesday, December 30, 2020

Servings: 10

This beef bone broth recipe is full of good-for-you nutrients, collagen, and minerals in a nourishing and savory broth. It is simple to make but takes time - the longer you cook this broth, the more savory and concentrated it will become. Stove-top, pressure cooker, and slow cooker instructions in Notes below.



Step 1

Add 5lbs Beef Bones (see notes) to large stock pot. Cover with water and boil for 15 minutes. Drain and rinse.

Step 2

Cover cooked bones with fresh water. Add 2 large quartered Onions, 2 coarsely chopped Carrots, 2 coarsely chopped Celery Stalks, 1 Bay Leaf, 6 sprigs Thyme, and 1 tsp Apple Cider Vinegar. Simmer for 12 hours.

Step 3

Strain and enjoy. Refrigerate for up to 4 days or freeze for up to 6 months.

Cook's Notes

This recipe can be used with a mix of different big beef bones. Save bones from roasts, short ribs, oxtails, knuckle, neck bones, marrow bones, cow's foot, or shank. Freeze bones until you have enough to make this savory broth. Refrigerate for up to 4 days or freeze for up to 6 months. Freeze in ice cube tray and store in ziplock bags for easy use in future recipes. To cook in pressure cooker, cook on high pressure for 3-4 hours using natural pressure release. To cook in slow cooker, cook on low for 12 hours, or longer if desired.

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