The best part is, its pretty cheap and easy to make! For about 2 pounds of 100% grass fed beef bones I pay between $5-$7 depending on where I get them from. Than, I use veggies that I normally already have in the fridge, especially if they are already kinda sad looking. I throw everything into a pot and simmer away!
I admit sometimes I get lazy and just decide to take the easy way out by buying the premade stuff from the store. However recently I noticed ALL the ingredient labels for broth say “chicken flavor” or “beef flavor”. What the heck does that even mean? Sounds scary to me! So I decided to avoid store bought broth as much as possible, and simply make it at home. That way I know EXACTLY what is in it.
I know there are a lot of bone broth recipes out there, but since I use it quite a bit now I figured I’d post my recipe for it.
Yields 9 cups
- 2 lbs. Beef Bones (I used marrow bones)
- 3-4 carrots cut in thirds
- 2 stalks celery cut in thirds
- 1 medium onion quartered
- 7 cloves garlic unpeeled~ smashed or cut in half
- 1 tbsp. apple cider vinegar
- 2 bay leaves
- 20 cups of water
- Take the first 7 ingredients and put them all in a stockpot or dutch oven. (I used my 5.5 quart dutch oven)
- Now take only 12 cups of your water and pour it into your pot and let it simmer for 3 hours. Stirring it once in a while just to make sure nothing is sticking.
- After 3 hours you will notice the water will have decreased, add 4 more cups of water to the pot.
- Let broth cook for 3 more hours and add 4 more cups of water at the 6th hour of cooking.
- Cook for 1 more hour (making it a total cooking time of 7 hours)
- Let the broth cool. Take out the bones and carrots, and strain the broth through a sieve into a clean bowl. I strained mine about 4 times to make sure I had a nice clean broth with no bone pieces floating in it.
- Place the broth in the fridge overnight. In the morning you should have fat discs floating on top. Just skim them off.
- Now you can save your broth in the fridge for a few days OR freeze them in ice cube trays like I do, and use them whenever you need.
I like freezing the broth in ice cube trays because it’s easier to use for recipes and individual servings.