Beef Bone Broth

The affordable bone broth recipe involves roasting beef bones, simmering them with vegetables and apple cider vinegar in a pressure or slow cooker, and straining the broth to create a nutrient-rich liquid packed with collagen, amino acids, and protein.

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Course: Drinks, Main Course, Soup

Cuisine: American

Keyword: simple, affordable, anti-inflammatory

Prep Time: 1

Cook Time: 2

Servings: cups

Calories: 41kcal

Author: Sarah Bullard, MS, RDN

Cost: $1.15 per cup

Equipment

2 roasting pans
1 cutting board
2 pressure cookers
4-5 32 ounce mason jars with lids
1 metal strainer
1 large metal saucepan

Ingredients

5 to 7 pounds beef bones (grass-fed, grass-finished) can be any animal bones
2 large chopped onions
8 large chopped carrots
6 chopped celery stalks
1-4 tbsp minced garlic
1 tbsp pepper (to taste)
2 tbsp apple cider vinegar
24 cups water (enough to cover the bones and up to the max line in your pressure cooker)

Instructions

Roast the Bones

Preheat the oven to 400°F.
Place the bones in one layer on a roasting pan. I used two pans.
Roast for 40 minutes and turn them halfway through (I forgot, and they still turned out fine).

Simmer the Bones (2 pressure cookers)

Next, place the half of the bones each pressure cooker or slow cooker.
I used a pressure cooker to speed up the process. I used high pressure for 120 minutes (2 hours).
Put one chopped onion, four chopped caroots, and 3 chopped celery stalks in each pressure cooker.
Add garlic powder and pepper to your preference.
Add 1 tbsp of apple cider vinegar to each pressure cooker.
(Cook on low for at least 12 hours in a slow cooker)
After two hours of pressure cooking, I switched to slow cooker mode for another 12 to 24 hours.

Strain the Bone Broth

Once finished simmering, I strained the broth with a metal strainer into a glass bowl or large metal saucepan. I tossed the vegetables and bone pieces.
Once the broth has cooled, you may notice a layer of fat on top. You can strain this off or leave it. I strained most of it off.

Store the Bone Broth

Next, pour the bone broth into glass mason jars. This recipe requires about 5-32 ounce mason jars. The wide mouth jars work best, especially if you are freezing them. I leave about an inch at the top of the jar for expansion as the liquid freezes.
Label and date your jars. You can store the bone broth in the refrigerator for up to 7 days or in the freezer for 6 months.
I put all the jars in the refrigerator first, and then transfer the ones I plan to freeze after they have cooled.
Enjoy as a warm beverage or in recipes over the next 6 months.

Nutrition