Introduction
Bone broth has been a cornerstone of traditional healing cuisine for centuries, with documented use dating back to ancient civilizations. In Chinese medicine, it was prescribed as a digestive tonic and blood builder over 2,500 years ago. Today, it's experiencing a renaissance in the health and wellness community, particularly among keto dieters who appreciate its high collagen content and electrolyte-rich profile. This version builds on time-honored techniques while incorporating modern nutritional knowledge about the benefits of lengthy extraction times and the importance of using high-quality, grass-fed bones.
Ingredients
• 4 lbs grass-fed beef marrow bones, preferably a mix of knuckle, neck, and femur bones
• 2 medium carrots, roughly chopped
• 2 celery stalks, roughly chopped
• 1 large yellow onion, quartered with skin on
• 1 whole head of garlic, halved crosswise
• 2 dried bay leaves
• 1 tablespoon black peppercorns
• 2 sprigs fresh rosemary
• 4 sprigs fresh thyme
• 2 tablespoons apple cider vinegar
• 2 tablespoons tomato paste
• 6 quarts cold filtered water
• 1 tablespoon sea salt, or to taste
Step 1:
Preheat oven to 425°F. Place bones in a large roasting pan and roast for 45 minutes, turning once halfway through, until deeply browned.
Step 2:
Add carrots, celery, onion, and garlic to the roasting pan with bones. Roast additional 20 minutes until vegetables are caramelized.
Step 3:
Transfer bones and vegetables to a large stockpot. Add tomato paste to roasting pan and scrape up browned bits with a wooden spoon.
Step 4:
Add scraped tomato paste mixture, bay leaves, peppercorns, rosemary, thyme, apple cider vinegar, and cold filtered water to stockpot. Bring to a gentle boil.
Step 5:
Reduce heat to lowest setting, maintaining barely a simmer. Skim any foam that rises to the surface during first hour.
Step 6:
Simmer uncovered for 24 hours, occasionally checking water level and adding more if needed to keep bones covered.
Step 7:
Add sea salt in final hour of cooking. Strain broth through fine-mesh strainer into storage containers.
Q: Why does my broth need to simmer for so long?
A: Long simmering time allows collagen and minerals to fully extract from bones, creating a rich, gelatinous broth.
Q: How do I know if my broth is done?
A: Finished broth should be rich brown in color and should gel when refrigerated, indicating good collagen content.
Q: Can I make this in a slow cooker?
A: Yes, after roasting bones and vegetables, transfer to slow cooker and cook on low for 24-48 hours.
• Grass-fed bones are essential for maximum nutrition and flavor - source from a local butcher if possible.
• Bones can be stored in freezer for up to 6 months before use.
• Apple cider vinegar helps extract minerals from the bones.
• Leaving onion skins on adds rich color to the broth.
• Can substitute dried herbs if fresh are unavailable (use 1 teaspoon dried for each tablespoon fresh).
• This recipe is naturally gluten-free, dairy-free, and keto-friendly.
Serve hot in mugs, or use as a base for soups and sauces. Can be enjoyed plain or seasoned with additional salt and pepper to taste.
Cool completely before refrigerating. Store in airtight containers for up to 5 days in refrigerator or 6 months in freezer. A layer of fat will solidify on top when chilled - this helps preserve the broth.
Begin this recipe early in the day when you'll be home for 24 hours. Initial prep and roasting takes about 1 hour before the long simmer begins.
- Never let broth reach a rolling boil - gentle simmer ensures clear broth
- Roasting bones and vegetables deeply enhances flavor - don't skip this step
- Cold water at start helps extract maximum collagen and produces clearer broth
For Asian-style broth, add ginger, star anise, and lemongrass. For additional mineral content, add chicken feet or oxtail.
Enjoy alone or use as base for Classic French Onion Soup, Beef Pho, or Mushroom Risotto.
Year-round, particularly comforting in fall and winter months
Free from common allergens including dairy, eggs, soy, nuts, gluten, and shellfish. Contains beef.
