Bone Broth

Bone Broth

Makes: 11 cups

Prep Time: 15 minutes

Cook Time: 5-6 hours


  • 5 pounds mixed beef bones and meat - marrow, knuckles, neck
  • 12 cups water
  • ¼ cup apple cider vinegar
  • 3 carrots, peeled and chopped
  • 3 celery stalks, chopped
  • 2 onions, quartered
  • 2 tsp sea salt
  • 2 bay leaves
  • ½ bunch fresh parsley


  1. Preheat oven to 350 F
  2. Place all of your beef bones and meat on a rimmed baking sheet lined with parchment paper. Make sure the baking sheet is not overcrowded. Roast the meat for one hour. You will start to smell the bones roasting before you take them out, and the aroma will be great.
  3. Once the beef has finished roasting, place a large stock pot on the stove and add all of the ingredients.
  4. Bring to a boil and skim the foam that slowly floats to the top with a slotted spoon. Reduce the heat, cover, and simmer on low heat for four to five hours or up to 12 hours. You may need to add more water periodically to make sure the bones remain submerged.
  5. Allow the broth to cool slightly, then pour it through a fine mesh sieve into another large pot.
  6. Store in airtight containers in the fridge for up to four days or freeze for 6 to 12 months in 1 cup portions so it is easy to defrost and use.
Bone Broth
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