Bone broth has been a cherished elixir in traditional cultures for centuries, and its popularity is experiencing a resurgence in modern wellness. Why? Because this nutrient-dense broth, simmered for hours to extract maximum flavor and goodness from bones and vegetables, offers a remarkable array of health benefits.
Rich in collagen, gelatin, and amino acids, bone broth supports gut health, joint health, and skin health. It can also boost your immune system, aid in detoxification, and promote restful sleep. Think of it as a liquid goldmine of nutrients that support your body from the inside out.
This recipe, while requiring a longer cook time, is surprisingly simple to make. With just a few basic ingredients and a bit of patience, you can create a nourishing and flavorful broth that will warm you from the inside out and provide your body with a wealth of health-boosting compounds.
Makes ~10 servings (1 cup/240 milliliters each).
Ingredients
4 pounds (1.8 kilograms) beef or other bones*
2 large carrots, unpeeled, scrubbed and chopped into 2-inch pieces
carrot greens (if your carrots come with them)
1 leek, cleaned well and sliced into 2-inch pieces
1 medium to large onion, with skin, quartered
1 head of garlic, cut in half crosswise in order to expose inner “meat” of clove
4 stalks celery, including greens
12 cups (3 liters) water
2 bay leaves
2 tablespoons black peppercorns or ground black pepper
1 tablespoon apple cider vinegar
Instructions
- Preheat oven to 450°F/230°C. Place bones and vegetables on a roasting pan or rimmed sheet tray and roast 20 minutes. Toss and roast another 20 minutes, until browned.
- Fill a 6-quart (5.7-liter) or larger Dutch oven or stockpot with water. Add bay leaves, peppercorns and vinegar. Add bones and vegetables (and any brown bits stuck on baking pan) into stockpot and scrape pan. If bones and vegetables are not completely submerged, add more water to pot.
- Cover pot and bring to a boil. Reduce heat to low and simmer with the lid slightly ajar. Cook for at least 8 hours, but only if you are able to check pot periodically. Alternatively, you can fill pot completely with water and place it, if it’s oven-safe, in an oven at 225°F/110°C for 12 hours. Another option, after bringing the contents to a boil, is to place everything in a slow cooker set on low heat for 8 to 12 hours.
- Remove pot from heat and Let cool for about 30 minutes. Place a fine colander or sieve over a large bowl. Strain soup into bowl and discard bones and vegetables.
- Allow broth to cool for up to 1 hour. Then separate into containers for refrigeration. Once broth has completely cooled, 8 to 12 hours, skim fat and discard. Keep 5 cups broth (1.185 liters) in the refrigerator and separate the rest into 1-cup (240-milliliter) portions to be stored in the freezer. Label and date and use within 3 months.
- Thaw broth in refrigerator at least 24 hours ahead. Reheat on the stove or in the microwave until broth comes to a boil. Remove from heat and enjoy.
Per serving: 103 calories | 7 grams protein | 12 grams carbs | 3 grams fat
* Use a mix of marrow bones and bones with meat: oxtail, short ribs or knuckle bones. You can even include chicken feet or bones from other animals. Save bones in the freezer every time you make a whole chicken, bone-in breast, bone-in roast or bone-in pork chop.
Note that this recipe requires a longer cook time.
