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beef bone broth


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  • 5-8 lbs bones from pastured beef, bison, pork, or lamb (You can also make wonderful bone broth from poultry or fish which I’ll cover in a later post) - buy grassfed beef here
  • A scoop of fat - coconut oil, lard, or tallow for roasting.
  • Filtered water – Preferably not directly from your tap. Where to find the right water filter for every need and budget.
  • 2 Tablespoons cider vinegar – Essential to leach mineral out of the bones and maximize the mineral content in your broth.
  • 2-3 bay leafs (optional)
  • 1 head of garlic (optional)



Step 1

1.Rinse and clean the bones with water; pat dry, and rub with fat.
2.Roast the bones with the garlic at 400F for 45 minutes to an hour, turning once, until they are well-browned. This ensures a good flavor in your resulting stock.
3.Add the bones and the pan scrapings to a big pot, cover with filtered water and bring to a boil.
4.Once boiling, add the vinegar, bay leaves, and garlic.
5.Turn down the heat and simmer covered for several hours and ideally up to 24 hours.
6.Throughout the simmering process, skim off any scum and add water as needed to keep bones covered.
7.When the stock is finished simmering, allow to cool, and filter through a fine mesh strainer. Refrigerate until chilled. Once chilled, the stock should set like gelatin, and the fat should rise to the top.
8.Pick off the fat and reserve it for cooking.
9.Scoop out the gelled stock and reheat to serve straight or to use for a recipe. Store extras in in the fridge for a week or so, or freeze in PVC/BPA-free plastic freezer bags, mason jars, or ice cube trays.

•No Roast – If you’re pressed for time, skip the roasting. The flavor won’t be as rich, but the health benefits will still be plentiful.
•Add veg - Some folks like to add veggie scraps, and this is certainly an option. Keep in mind that anything you add to the stock with influence the flavor of the food it goes into.
•Slow Cooker – Don’t feel like watchin’ the pot boil? Simmer your stock in a crock pot for the same results.
•Shrink it – If you’re short on freezer space reduce your stock down to half or less by simmering. When ready to use, add water to reached desired concentration.

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