Beef Bone Broth Recipe
- Melody Maier
- Apr 2
- 3 min read
Bone broth is a simple, natural, and delicious way to nourish your skin from the inside out. It's a nutrient-dense stock made by simmering animal bones with vegetables, herbs, and spices. What separates bone broth from regular stock is the long cook time, which allows for a deeper extraction of vitamins, minerals, and collagen-building amino acids.
I've been making bone broth for years since studying nutrition, and I always get questions about it on Instagram. Rest assured, I've made all the mistakes and even ruined a few batches back in the early days, so you don't have to!
Bone broth is rich in glutamine, an amino acid that nourishes and repairs the gut lining, making it a great choice for those with acne, which is influenced by gut health. Bone broth also provides the amino acids necessary for collagen synthesis to help keep skin firm, hydrated, and strong enough to fight off bacteria. Lastly, it's a good source of glycine, an amino acid with powerful anti-inflammatory properties.
Beef Bone Broth
Yield: 3 litres
Time: 14 hours - 24 hours
Ingredients
3 pounds beef bones (organic if possible)
1 onion, peeled and halved
6 cloves garlic, peeled
2 large carrots, peeled and chopped into 1-inch pieces
2 stalks celery, chopped into 1-inch pieces
1 large sprig rosemary
3 bay leaves
1 tsp. natural salt
1 tbsp. black peppercorns
1 tbsp. apple cider vinegar
Directions
Step 1: Blanch the bones. Don't skip this step! Trust me. This step removes impurities.
Place the bones into a large stock pot and cover them with cold water. Bring the pot to a boil for 15 minutes.
Remove the bones and run them under water to remove any residue.
Step 2: Roast the bones and vegetables. Don't skip this step either, this gives the broth flavour!
Preheat the oven to 425°F and arrange the blanched bones, onions, garlic, carrots and celery on a baking sheet in a single layer.
Roast for 45-50 minutes, turning once halfway through. (If your onions begin to burn, carefully remove them and set them aside. This can happen if they're too small).
Step 3: Simmer in the slow cooker.
Transfer the roasted bones and vegetables to a slow cooker (I use a 7-quart Crock Pot). Add in the rosemary, bay leaves, natural salt, peppercorns and apple cider vinegar. Don't skip the vinegar. It helps to extract the nutrients from the bones.
Pour boiling water into the slow cooker, enough to cover the bones and vegetables by 1-2 inches.
Place the lid on the crock pot and set it to low temperature for 12 - 24 hours. I don't recommend leaving the slow cooker on overnight unless that's something you do regularly (and safely). Either start the broth early enough in the morning so it can cook for at least 12 hours or just store the broth in the fridge overnight and continue cooking the following day.
Step 4: Strain and store.
After 12-24 hours, turn off the crockpot and allow the broth to cool down for about an hour. Once it has cooled enough to handle, strain the broth through a sieve into a large bowl or container.
From there, use a ladle to transfer the broth into smaller glass containers or freezer-safe jars. Allow them to cool down for another hour before placing lids on the containers and transferring them to the fridge.
Step 5: Discard the fat (optional).
Once your broth has FULLY cooled down in the fridge, after about 24 hours, the fat will harden at the top (see photos below). I like to use a spoon to remove and discard the fat just before serving. Some people prefer to keep the fat and dissolve it back into the broth when reheating.
Questions?
I'd love to help. Leave a comment or reach out here.
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