Happy October y’all!
I’m sad to announce that summer is over and that means winter is right around the corner. It’s already getting super chilly with temperatures dropping to the 50s. Since there’s nothing better than getting warmed up by a hot cup of bone broth, I figured it’s the perfect time to show off my new beef bone broth recipe!
First off, this bone broth recipe is the real deal. It’s not the same as the ones you buy at the grocery store. This beef bone broth recipe is full of vegetables and animal bones that have been cooked for a looong time. For the readers who don’t know about bone broth, here’s a quick bone broth 101!
Animal bones are jam packed with a protein called collagen. But since we can’t digest bones, we need to simmer the bones in water for 12-24 hours to break down the collagen into a more digestible form called gelatin. It’s this gelatin that has many amino acids and antioxidants that are great for improving your joints, gut, and for detoxing your liver.
Now the only crappy thing about this recipe is the long cooking times. It’s super easy to make, but it takes a lot of time and patience. Also, depending where you live, it’s tough to get high quality bones. You’ll want to make sure the beef bones you use are grass-fed to ensure it comes from a healthy animal.
So if you’re like me and want to consume bone broth regularly, but have a hard time setting aside the time, Kettle & Fire is a great alternative! The ingredients they use are very high quality, but most importantly, they’re shelf-stable so you can stock up your pantry with bone broth for when you’re too lazy to make your own. Check them out on their website and if you use the promo code “MANGIA15”, you’ll get 15% off your first order!
Anyways, let’s get started with the recipe! First you’ll want to preheat your oven to 400F. While you wait for the oven to heat up, place your mixed bones on a baking tray and drizzle with oil.
Once the oven is nice and toasty, place the baking tray with the bones in for 30 minutes on each side, for a total of 1 hour.
While the bones are getting nice and roasted, start chopping up your carrots, celery and onions.
When the bones are finally ready and your veggies are chopped, combine it all into a large stockpot. You’ll then add enough water so it covers all the ingredients by a couple inches.
Cover the stockpot with a lid and put it on HIGH setting until it comes to a rapid simmer. Then you’ll want to lower it to LOW setting and let it simmer for 12-24 hours. Go to bed or take a nap, you deserve it!
After 12-24 hours, your house should start smelling like bone broth. Don’t worry, it’s an amazing smell! Turn off your stockpot and start draining out all the bones & vegetables into a strainer.
I personally like to store it in mason jars so I can refrigerate it. Whenever I want some bone broth, all I have to do is reheat it and I’m good to go.
Check out this adorable step-by-step video and get cooking!
Easy and Nutritious Beef Bone Broth
3 to 4 pounds of mixed beef bones (short ribs, oxtails, knuckles, and neck bones)
3 celery stalks
2 yellow onions
2 tablespoons apple cider vinegar
1 bay leaf
- Heat the oven to 400 degrees. Place mixed bones in a single layer on a baking tray and drizzle with olive oil.
- Place the tray in the oven, roasting for 30 minutes on each side
- Roughly chop up the celery, carrots and onions.
- Combine all the ingredients into a stockpot and cover with water so that the ingredients are under 2 inches of water.
- Turn your stockpot to a high setting until it comes to a rapid simmer, then reduce the heat to low. Cover the broth and let it simmer on low for 12 to 24 hours.
- Strain the bones and veggies. Store the broth in mason jars and let it cool to room temperature. Once cooled, place it in the fridge to chill. Scrape off any solidified fat that rises to the top before using.
- Reheat your bone broth for a steaming cup you can sip on its own, or use it as a powerful ingredient in your favorite recipes.
Serves about 4-6 people