How to Make Bone Broth: This Easy Beef Bone Broth Recipe May Be a Nutrition Superhero by Donna John
Sipping bone broth has gained popularity over the years in the U.S. You'll even find bone broth carts and restaurants in some parts of the country. The reason may be the number of nutritionists and other experts sharing the many health benefits of bone broth.
Bone broth is loaded with vitamins and minerals and may:
- aid in digestion
- help fight inflammation
- improve joint health
- improve sleep and brain function
- help with weight loss
Bone broth is also a source of gelatin, which may break down into collagen in the body. Jennifer Aniston recently brought collagen into the limelight, and she even drinks collagen coffee every morning. (We don't know her thoughts on bone broth.)
Though it does take a little time, homemade bone broth is simple to make. Be sure to use a variety of beef bones. Large bones with marrow and knuckles are ideal, as are rib bones and oxtail bones. Roasting helps bring out more flavor and adds richness to the bone broth.
You can sip it like a warm beverage or have a bowl of it like soup, which is especially nice when you're under the weather. It's also a great base ingredient for other recipes calling for broth.
Cuisine: American
Prep Time: 30 minutes
Cook Time: 24 1/2 hours
Total Time: 25 hours
Servings: About 12
Ingredients
- 3 - 4 pounds beef bones
- 2 carrots, chopped
- 2 ribs celery, chopped
- 1 head garlic, cut in half lengthwise
- 1 onion, cut into large chunks
- 1 tablespoon apple cider vinegar
- 1 small bunch parsley
- 1 teaspoon sea salt
- 2 bay leaves
- 10 to 12 cups water (or enough to fill pot)
Here's how to make it:
- Put the bones onto a baking sheet and roast in a 425-degree F oven for about 30 minutes.
- Put the bones and remaining ingredients into a stock pot. Simmer gently on low for 24 hours, making sure to watch the level of the liquid.
- Remove from the heat and cool. Pour the broth through a mesh strainer to remove the solids. (You can do this directly into the containers or back into a large pot or bowl.)
- Pour into desired storage containers or mason jars. Refrigerate or freeze until ready to use or drink. The broth can be stored in the refrigerator for up to five days and in the freezer for three months.
- To cook in a slow cooker: Put all ingredients into the slow cooker, cover and cook on low for 24 hours.
Notes
- If you prefer to remove the fat, chill the broth in the refrigerator then use a spoon to remove the layer of fat at the top.
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