Ever since I tried Beef Bone Broth at a media event two years ago, I have wanted to make it at home. I know you can buy bone broth at health food stores and even butchers, but I don’t like a lot of added salt to my soups or broths so I prefer to make my own. There’s a reason Beef Bone Broth is enjoying a resurgence in popularity: it contains gelatin and glycine, which repair the lining of the digestive tract, support the liver and build muscle. This broth is also a rich source of collagen, which can rebuild cartilage and eliminate the appearance of wrinkles! This broth is particularly good to drink (I say ‘drink’ because I enjoy mine in a large mug!) if you have an upset stomach or have low blood cell counts.
I made this bone broth about three days before I went to get a COVID-19 vaccine. I had a slight reaction to the vaccine, which included mild flu-like symptoms. Because I was feeling a bit of a chill, I was so glad that I had some leftover beef bone broth in the fridge. I heated it up quickly and I have to say, it sure hit the spot!
What Type of Bones Do You Need To Make Beef Bone Broth?
You will need either marrow, knuckle, or neck bones. These bones, connective tissue and joints are high in collagen. Make sure you roast these bones before adding them to the pot (which is what I have done in this recipe) for an exceptionally rich flavour. I used marrow bones in this recipe, which was all I could find at my local grocery store. Another tip is to let this broth simmer on the stove for seven hours or longer. This extended simmering is needed to bring out the flavour!
I hope you enjoy this broth! It is not only easy to make, but it’s so good for you!
- rimmed baking sheet, large stockpot
- 5 lbs. beef bones (marrow, knuckles or neck or a combination of all three)
- 3 carrots, peeled and chopped
- 3 celery stalks, chopped
- 2 onions, quartered
- 12 cups water
- 1/4 cup apple cider vinegar
- 2 tsp sea salt
- 2 bay leaves
- 1/2 bunch fresh parsley
- Preheat oven to 350°F.
- Place beef bones on rimmed baking sheet, making sure to leave adequate space between bones. Roast bones for one hour.
- Place a large stockpot on stove and add water, beef bones, apple cider vinegar, carrots, celery, onions, bay leaves, salt, and fresh parsley.
- Bring soup to a boil, then reduce the heat. Remove the foam on the top of the broth with a slotted spoon. Cover with lid and let simmer for 7 hours. Add water from time to time to ensure bones are completely submerged in liquid.
- Let broth cool a bit, then pour broth through a fine mesh sieve into another pot, then serve. Broth can be stored in fridge for up to 5 days or frozen for 6-12 months.