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Bone Broth

Nourish your mornings with this healing bone broth! I’ve been drinking it daily and have noticed such a difference, it’s anti-inflammatory, gut-friendly, and incredibly comforting. Made with beef bones, fresh herbs, and warming spices, this broth is packed with flavor and nutrients to support your wellness from the inside out.
Servings 12 cups

Ingredients

  • 3 lbs beef bones including bone marrow
  • 6 carrots peeled and roughly chopped
  • 6 celery stalks roughly chopped
  • 2 garlic bulbs tops cut off
  • 2 onions quartered
  • 2 tbsp apple cider vinegar
  • 2 cinnamon sticks
  • 6 whole cloves
  • 2 tbsp black peppercorns
  • 1 tsp salt
  • 5 –6 bay leaves
  • 1 tbsp fresh turmeric peeled
  • 1 tbsp fresh ginger peeled
  • 12 cups water or enough to fully cover the bones

Instructions

  • Prepare the ingredients: Roughly chop the carrots and celery. Quarter the onions and cut the tops off the garlic bulbs (no need to peel). Peel the turmeric and ginger.
  • Roast the bones (optional but recommended): Preheat your oven to 400°F (200°C). Spread the beef bones on a baking sheet and roast for 30–40 minutes, turning once halfway through. This enhances flavor and gives the broth a richer color.
  • Combine ingredients in a large pot or slow cooker: Add the roasted bones, vegetables, herbs, spices, apple cider vinegar, and salt to a large stockpot or slow cooker. Pour in enough water to fully cover the bones (about 12 cups).
  • Bring to a simmer: Heat over medium-high until the mixture starts to boil. Then reduce the heat to low, skim off any foam or impurities that rise to the top, and let it simmer gently.
  • Simmer slowly: Cover loosely with a lid and let it simmer for 8-12 to 24 hours. DO NOT leave the stove running overnight! Cool the broth and store in the refigerator and continue to simmer the next day!! The longer it simmers, the more nutrients and flavor are extracted. Add water if needed to keep the bones submerged.
  • Strain the broth: Remove from heat and let cool slightly. Carefully strain the broth through a fine mesh sieve or cheesecloth into a large bowl or pot. Discard the solids.
  • Cool and store: Let the broth cool completely. Store in airtight containers in the refrigerator for up to 5 days, or freeze for up to 3 months. You can also freeze in silicone molds or ice cube trays for easy portioning.
  • Cool and store: