This rich and nourishing bone broth recipe is slow-simmered to extract deep flavor and maximum nutrients. Made with roasted beef bones, aromatic vegetables, and herbs, it creates a golden, collagen-rich broth perfect for sipping or using as a base for soups and stews.
Bone Broth
8
servings20
minutes12
minutesHomemade bone broth is a timeless kitchen staple packed with depth, warmth, and natural goodness. Simmered low and slow, this recipe delivers a savory, silky broth that supports gut health and elevates everything from ramen to sauces.
Ingredients
3–4 lbs beef bones (marrow bones, knuckle bones, or oxtail)
2 medium carrots, chopped
2 celery stalks, chopped
1 large onion, quartered
3 garlic cloves, smashed
2 tablespoons apple cider vinegar
2 bay leaves
1 teaspoon whole black peppercorns
12 cups cold filtered water
Optional: fresh thyme or parsley stems
Directions
- Preheat oven to 400°F (200°C). Place bones on a baking sheet and roast for 30–40 minutes until browned.
- Place roasted bones into a large stockpot or slow cooker. Add carrots, celery, onion, garlic, herbs, and peppercorns.
- Pour in cold water until bones are fully submerged. Stir in apple cider vinegar. Let sit for 20–30 minutes before heating (this helps draw minerals from the bones).
- Bring to a gentle boil, then immediately reduce to a very low simmer. Skim off any foam that rises to the top during the first hour.
- Simmer uncovered for at least 12 hours and up to 24 hours. Add more water if needed to keep bones submerged.
- Remove from heat. Strain broth through a fine mesh sieve into large containers.
- Let cool completely. Refrigerate for up to 5 days or freeze for up to 3 months. A gelatin layer on top when chilled is a good sign of a collagen-rich broth.
