This beef bone broth is easy to make and great to have on hand during cold winter months.
Course Soup
Prep Time 20 mins
Cook Time 12 hrs
Total Time 12 hrs 20 mins
Servings 10 servings (about 1 cup each)
Calories 30 kcal
Author Beachbody
Ingredients
- 5 lbs beef back or neck bones (or chicken carcasses or lamb bones)
- ¼ cup apple cider vinegar or fresh lemon juice
- 2 medium onions cut into quarters (or 2 leeks, coarsely chopped)
- 2 medium carrots coarsely chopped
- 4 medium celery stalk ends coarsely chopped
- 2-3 bay leaves
- 1 Tbsp. black peppercorns
- Cold water
Instructions
- Place bones, vinegar, onions, carrots, celery, bay leaves, and peppercorns in a large stock pot.
- Add enough water to cover bone mixture by 1 to 2 inches, leaving room at the top of the pan. Cover. Bring to a boil over medium-high heat. Reduce heat; gently boil for 1 hour. Remove any meat left on bones. Set meat aside for future use.
- Return bones to a gentle boil for 2 to 24 hours, or until bones crumble and look bleached. (Gently boil chicken bones for 6 to 12 hours, or until they crumble.)
- Skim off any foam that develops during cooking.
- Strain liquid using a fine mesh strainer or cheesecloth.
- Use broth immediately or refrigerate for up to three days.
Nutrition Facts
Beef Bone Broth
Amount Per Serving (1 cup)
Calories 30 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Saturated Fat 1g 5%
Cholesterol 7mg 2%
Sodium 19mg 1%
Protein 2g 4%
* Percent Daily Values are based on a 2000 calorie diet.
Pro tips:
• Bones can be roasted for 30 to 60 minutes
before boiling. This caramelizes the bones and gives the broth even better
flavor.
• Bone broth can be cooled and frozen.
• Save any fat from the broth. It is highly nutritious and can be used to roast
vegetables or make soups.
