Nothing nourishes the body quite like a slow-simmered bone broth. Packed with minerals, collagen, and natural flavor, homemade beef bone broth is more than just a base for soups—it’s a restorative elixir that supports joints, digestion, and overall wellness. This step-by-step recipe makes it easy to create a rich, gelatinous broth right in your kitchen.
Beef Bone Broth
Nothing nourishes the body quite like a slow-simmered bone broth. Packed with minerals, collagen, and natural flavor, homemade beef bone broth is more than just a base for soups—it’s a restorative elixir that supports joints, digestion, and overall wellness. This step-by-step recipe makes it easy to create a rich, gelatinous broth right in your kitchen.
Ingredients
- 4 –5 lbs grass-fed beef bones including marrow, joints, and knuckles
- 1 beef foot preferably with cartilage
- 1/4 –1/2 cup apple cider vinegar depending on pot size
- Purified water enough to just cover the bones, about 1” above
- 2 –4 carrots chopped into 3-inch pieces
- 2 celery sticks including leafy parts, cut into 3-inch pieces
- 2 onions red and yellow, cut into large pieces
- 1 cup chopped parsnips
- 1 cup chopped leeks
- 3 –4 sage leaves
- 2 bay leaves
- 1 tsp dried thyme or 1/2 tsp fresh thyme
- 1/2 tsp dried rosemary or 1/4 tsp fresh rosemary
- 1/2 tsp sea salt
- 1 tbsp peppercorns
- 2 cloves garlic peeled and crushed
- 1 tsp fennel seeds
- 1 tsp caraway seeds
- 1/2 fennel bulb
- 1 piece ginger root sliced
- 1 piece turmeric root sliced
- Optional: Reishi mushroom for added medicinal benefits
Instructions
- Prepare the bones: Place all beef bones in a slow cooker or large stockpot. Add apple cider vinegar and enough purified water to cover the bones by about 1 inch.
- Simmer gently: Cover the pot with a tight-fitting lid. Bring water to a gentle simmer over medium heat—never boil. Skim off any foam or scum that rises to the top using a shallow spoon. (If using a slow cooker, wait 2 hours for the water to warm before skimming.)
- Add vegetables and herbs: Add carrots, celery, onions, parsnips, leeks, sage, bay leaves, thyme, rosemary, salt, peppercorns, garlic, fennel seeds, caraway seeds, fennel bulb, ginger, and turmeric. Reduce heat to low, keeping the broth at a barely simmering temperature.
- Cook long and slow: Simmer for at least 12 hours and up to 24 hours, skimming occasionally during the first 2 hours. Add water as needed to keep bones fully submerged.
- Strain the broth: Remove bones with tongs or a slotted spoon. Pour broth through a fine mesh strainer and discard solids.
- Cool and store: Let broth cool on the counter, then refrigerate within 1 hour. Skim off fat once chilled if desired. Broth should become gelatinous when cold.
- Storage: Keep in the refrigerator for up to 5 days or freeze for 3+ months in wide-mouth jars.