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BEEF BONE BROTH RECIPE

Bone Broth is everywhere these days- and understandably so! It’s affordable, packed with age-defying collagen, and easy to make right at home in either your Instant Pot, slow cooker, or in a stockpot on the stove.








Top 5 health benefits of bone broth

  • Anti-aging. Bone broth is associated with collagen, a structural protein in skin, cartilage, and bone.

  • Good for digestion and gut health. Gelatine is the most abundant protein in bone broth.

  • Support immune function

  • Support joint health

  • Help promote sleep


Prep: 20 mins

Cooking: 8 hours


Ingredients

  • Beef bones

  • Carrots

  • Onions

  • Celery

  • Garlic

  • Fresh Ginger

  • Fresh Turmeric

  • Whole black peppercorns

  • Whole star anise

Directions


Step 1: Blanch the Bones.

Add the bones to large pots and cover with cold water. Bring to a boil over high heat and simmer for a few minutes before draining and rinsing the bones with water.


Step 2: Roast the Bones and Vegetables.

Now that your bones have been blanched, drained, and rinsed, it’s time to preheat your oven to 450 degrees F. Transfer the bones and vegetables (carrots, onions, garlic, celery) to the roasting pans. Roast for 30 -45 minutes.


Step 3: Transfer the Bones Back to the Stockpots. Add enough water to cover the bones by approximately 1-2 inches, add all the vegetables and spices, bring them to boil.


Step 4: Simmer.

Reduce heat to low and simmer, with the lid slightly ajar. Simmer for at least 8 hours.


Step 5: Strain the Bones.

Once the bones have simmered, and your broth is ready, you will need to strain the broth through a fine-mesh strainer. Set aside the broth to cool and allow the bones to cool.


Step 6: Don’t Forget About the Meat.

Depending on the type of bones you use to make your bone broth, there could be delicious leftover meat perfect for soup or family pets. So don’t let it go to waste!

Step 7: Store your bone broth

Bone broth stores well in the refrigerator for approximately five days. However, if you make a large batch, I recommend freezing smaller batches in the freezer for up to 6 months (it reheats perfectly!)

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