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Roasting Beef Bones for Broth

Roasting Beef Bones for Broth is a nutrient-rich cooking liquid packed with, minerals, collagen to support gut health and joint pain relief.
Prep Time1 hour 10 minutes
Cook Time7 minutes
Course: Soup
Cuisine: American
Diet: Low Calorie
Servings: 8
Calories: 52kcal
Author: Lizzy Cascalheira

Ingredients

  • 4 pound beef bones
  • 2 tablespoons olive oil
  • 5 carrots cut into large chunks
  • 4 celery stalks cut into large chunks
  • 1 head of garlic
  • 2 bay leaves
  • 1 teaspoon black peppercorns
  • 1 tablespoon apple cider vinegar helps to extract minerals from the bones
  • 2 teaspoon Salt I used a 2 teaspoon it depends on your taste buds
  • 12 cup Water enough to cover the bones in the pot

Instructions

Roast the Bones

  • Preheat your oven to 400°F (220°C). Arrange the bones on a baking sheet and drizzle with olive oil and some salt,

Prepare the Vegetables

  • Place the onion, carrots, and celery on top of the bones of the baking sheet. Drizzle with a little olive oil and roast for about 1 hour until they begin to caramelize.

Make the Broth

  • Once the bones and vegetables are roasted, transfer them to a large stockpot or slow cooker. Add salt, bay leaves, peppercorns, apple cider vinegar, and enough water to cover the bones (usually around 12-14 cups, depending on your pot’s size).

Simmer the Broth

  • Bring the mixture to a boil over high heat. Reduce the heat to low and simmer, for at least 6 hours (up to 24 hours for a richer broth) . I only did 6 hours. If using a slow cooker, cook on low for 12-24 hours. During the simmering, skim any foam or impurities that rise to the surface.

Strain the Broth

  • After the simmering time is complete, strain the broth through a fine mesh strainer into a clean container, discarding the bones and vegetables.

Cool and Store

  • Let the broth cool, then refrigerate. The fat will rise to the top and solidify, which you can either discard or use for cooking. The broth will keep in the fridge for about 5 days or freeze it for longer storage.
    skimming the fat from the top

Notes

I use it in recipes, as a base for soups, or even drink it on its own for a nourishing treat.

Nutrition

Serving: 8g | Calories: 52kcal | Carbohydrates: 5g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Sodium: 642mg | Potassium: 184mg | Fiber: 2g | Sugar: 2g | Vitamin A: 6464IU | Vitamin C: 3mg | Calcium: 35mg | Iron: 0.3mg