Recipe: Beef Bone Broth

Beef Bone Broth, bone broth, beef broth


2 pounds beef marrow bones and a knuckle bone, preferably grassfed
2 pounds beef meaty bones (I used oxtail), preferably grassfed
34 whole carrots, unpeeled and whole
34 stalks celery, whole
1 onion, unpeeled, cut in half or whole
4 heads of garlic unpeeled (optional)
2 bay leaves (where to buy herbs and spices)
1/2 teaspoon black peppercorns
1/4 cup apple cider vinegar (less if you hate the taste of vinegar like I do) Organic Raw Apple Cider Vinegar Unfiltered – 16 oz – Liquid
Bunch of fresh parsley


  1. Place the bones and meat in a large roasting pan
  2. Roast in a 375º F oven for 15 minutes or until browned on top
  3. Flip the bones and the meat and brown for another 15 minutes
  4. Place the browned bones in the pot with the vegetables and seasonings and fill with water leaving at least one inch from the top
  5. Pour in the vinegar. Some instructions say to leave bones sitting for one hour before you turn on the heat – I’m too impatient for that
  6. If using the top of the stove, bring to a boil and quickly lower to a simmer
  7. If using a crock pot put on low and this will keep it at a perfect temperature
  8. For both methods, remove any scum off the top when it appears
  9. For the last hour of cooking, place the bunch of parsley into the broth
  10. Bone broth may be cooked from 12 – 72 hours. I cooked mine for 24
  11. Remove from the heat and carefully remove the bones with some tongs. At this point I usually remove the marrow and eat it with salt.
  12. Pour the broth through a sieve into another pot to cool
  13. Put the bones and everything in the sieve back into the pot and fill with water again. You can reuse these bones a second time. Some people say 3 – 4 times but I have never tried that.
  14. When the broth is cooled fill the mason jars, cover and refrigerate. They can stay for 1 -2 weeks in the refrigerator as long as there is a layer of fat on top. This protects and seals it.
  15. Freeze some in smaller containers for use in soups and stews