A homemade bone broth provides so much nourishment for your body. It helps heal the digestive tract, improve immunity, fights wrinkles, and reduces inflammation.
Keyword beef, bone broth
Prep Time 45minutes
Cook Time 1day
Total Time 1day45minutes
4lb.Organic meat marrow boneshave butcher cut bones so marrow is exposed
2large yellow onionswashed and quartered, skin on if organic
3carrotsroughly chopped, ends removed
2celery ribsroughly chopped, woody stem removed, leaves can go in
1” fresh ginger rootroughly chopped
4sprigs of thyme
6quartsof filtered water24 cups (Cover the bones/vegetables)
Preheat oven to 375°.
Place bones on a roasting pan in a single layer. Roast for 45 minutes.
Transfer bones to a heavy stock pot, or slow cooker.
Add the onions, carrots, celery, garlic, ginger, peppercorns, bay leaves, and thyme. Cover everything with water and wine.
Bring the liquid to a boil. Skim off any foam or impurities that rise to the top. Turn heat down to the lowest setting while maintaining a simmer for at least 12 hours, and up to 48.
Add additional water if necessary to keep bones submerged.
Strain broth into a large bowl through a fine mesh sieve. Discard the solids.
Transfer broth into glass jars. Store in the refrigerator for up to one week, or in the freezer for up to 6 months. Leave at least 1” of space at the top of a glass jar if you plan to freeze it. The broth will expand.
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