Bone broth has incredible nutritional benefits and is best known for improving digestive health. Make a big batch of this bone broth recipe and store in the refrigerator to drink anytime or use as a base for your favorite soups and savory recipes.
If you ask me what type of soup I drink on a regular basis, I would tell you it’s bone broth. It’s a staple in Chinese cuisine, and recently it’s been gaining popularity in Western culture because of the nutritional benefits.
Animal bones contain high levels of a protein called collagen. Now since we can’t digest bones, we need to extract the nutrients through a long cooking process that breaks down the collagen into a more digestible form called gelatin. It’s this gelatin that contains amino acids that help improve overall digestive health and helps detox the liver.
I’ve shared an ultimate homemade broth guide before. However, since I found a place selling decent beef bones here in Austin, I thought I’d show you how to make beef bone broth at home step by step. If you go to a local butcher in your area, with just a few simple ingredients, you can easily make this super food at home with a slow cooker. Here’s how.
First of all, if possible, buy grass-fed organic bones from your butcher. Only a healthy animal will have healthy bones and make a nutritious broth. I get a nice mixture of oxtail, knuckles, short ribs and neck bones.
Preparing the broth is easy. Just roast the bones in the oven, chop up flavorful aromatics and let the slow cooker do all the work!
After 12-24 hours of simmering just strain, let cool and put into jars. To use, skim the accumulated fat off the top of the container and simmer until warm.
Easy as that! Delicious, savory and nutritious bone broth.
What other adjustments would you make? I would love to hear from you!
Yields 4 quarts
Organic beef bone broth made in a slow cooker.
15 minPrep Time
23 hr, 45 Cook Time
24 hrTotal Time
- 3-4 pounds of mixed beef bones (oxtail, knuckles, short rib, etc.)
- 1 tablespoons olive oil
- 2 medium onions, chopped
- 2 medium carrots, chopped
- 3 celery stalks, chopped
- 1 bay leaf
- 2 tablespoon apple cider vinegar
- Preheat oven to 400 F.
- Place the mixed bones on a baking tray in a single layer and place it into the oven. Roast the bones for 30 minutes. Turn bones over and roast another 30 minutes.
- While the bones are roasting, chop the carrots, onions and celery. You are discarding these later so a rough chop works great!
- Place roasted bones, chopped vegetables, bay leaf and apple cider vinegar in a 6-quart crockpot. Cover completely with water.
- Heat broth on high until it comes to a rapid simmer. Reduce to low heat and simmer for 12-24 hours. Add water as needed to keep all the ingredients covered in water and periodically skim the foam off the top of the pot.
- After 12-24 hours, the broth should be a dark brown color. Strain the broth through a fine mesh strainer and discard the bones, vegetables and bay leaf.
- Before using, put in a container and cool to room temperature. Once cooled, chill in the refrigerator for 1-2 hours. Skim off the accumulated fat at the top of the container and broth and you are ready to use. Just reheat and enjoy!
If you’re short on time, you can buy beef bone broth online that’s also grass-fed & organic.
Disclaimer: This page contains affiliate links. If you purchase organic grass-fed bone broth through those links, I’ll receive a commission to buy a small cup of Starbucks coffee. And for that, I thank you! 🙂
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