How To Make Bone Broth
Bone broth is rich in flavor, and gelatin which contains all the healing nutrients. You can drink it alone, use it as a soup base, or add it to any recipe that needs a boost of hearty flavor!
Author: Priscilla
  • 3 to 4 pounds of mixed beef bones short ribs, oxtails, knuckles, and neck bones
  • 1 tablespoon olive oil
  • 2 medium carrots chopped
  • 3 celery stalks chopped
  • 2 medium yellow onions chopped
  • 2 tablespoons apple cider vinegar
  • 1 bay leaf
  • Water
  1. Preheat oven to 400 degrees.
  2. Arrange bones on a baking sheet in a single layer and drizzle with olive oil. Roast for 1 hour, about 30 minutes per side.
  3. Meanwhile roughly chop carrots, celery, and onions. Discard these later, so no need to be precise.
  4. Place roasted bones, chopped veggies, bay leaf and apple cider vinegar in large stock pot.
  5. Cover the ingredients with water, the water should be 2 inches above. Heat pot over high heat until at a rapid simmer. Reduce heat to low and cover simmer on low for 20 to 24 hours. Periodically, skim off the foam on top. Add water if the water level goes below ingredients
  6. After the broth has darkened to a rich brown color, remove it from heat and strain through a fine-mesh sieve. Place the broth in a large container and cool to room temperature. Once cooled, place it in fridge to chill. Scrape off any solidified fat that rises to the top before using.
Recipe Notes

If you want the digestive and immune boosting benefits of bone broth, you HAVE to be drinking bone broth made from a healthy animal (i.e. grass-fed, pasture-raised).

Photo Credit: Dulzidar - iStockphoto