Whether you’re trying to build stronger bones, support digestive health, provide healing nourishment during and after an illness, or simply make some outstanding soup, homemade bone broth is the way to go. Use it in soups and stews or just heat a cup with Tamari and Chinese 5-spice for a tasty, health-restoring tonic.
Moderate, due to time involved.
Inexpensive to Moderate
Serves:10people
Serving Size:1/2 cup
When we're sick, there's something very restorative about sipping on bone broth. We like to add a little fermented soy sauce (like Tamari) and a pinch of Chinese 5-spice blend. Use this broth to make beef stew or Vietnamese Pho.
Tools:4-quart or larger slow cooker or large (4 to 6-quart) saucepan, knife and cutting board, colander
| Prep Time | |
| 10-30 minutes |
| Cook Time |
| 8-24 hours |
|
|
|
Moderate, due to time involved.
Inexpensive to Moderate
Serves:10people
Serving Size:1/2 cup
|
When we're sick, there's something very restorative about sipping on bone broth. We like to add a little fermented soy sauce (like Tamari) and a pinch of Chinese 5-spice blend. Use this broth to make beef stew or Vietnamese Pho.
Tools:4-quart or larger slow cooker or large (4 to 6-quart) saucepan, knife and cutting board, colander
|
Ingredients
- 3 pounds beef bones (or add some bone-in beef cuts)
- 1 onion
- 1 head garlic
- 2 stalks celery
- 2 carrots
- 1 2-inch piece ginger
- 2 bay leaves
- 8 cups water (adjust to your size pot)
- 1 tablespoon vinegar preferably raw apple cider
- herbs or vegetables as desired
Servings: people
Units:
Instructions
- Preheat oven to 425°F. Spray oil on a baking sheet and spread bones on the sheet. Roast for 20-30 minutes, turning halfway through.
Prepare vegetables:
- Cut unpeeled onion in half. Cut unpeeled head of garlic in half across all of the cloves.
- Cut carrot and celery stalks into large chunks, about 2-3 inches. Place these in slow cooker or large saucepan. Cut ginger into 1/2-inch pieces. Add, along with bay leaves.
If roasting bones:
- Add 7-8 cups water to vegetables now. While bones roast, cover and turn slow cooker to high or heat saucepan over medium heat lowering to keep at a simmer, while bones roast. Once bones are done, add to slow cooker or saucepan, along with vinegar.
If not roasting bones:
- Place bones on top of vegetables, then add 7-8 cups water and vinegar.
Cook:
- Add anything else you want like herbs, parsnips, turnips, fresh ginger, etc., if there’s room. This recipe fills a 4-quart slow cooker, without any additional vegetables, so you might not have the space for anything else. However, you might be able to add these later on, once things have cooked down and some of the water has evaporated. (This is a good opportunity to throw in some vegetables that need to be used up. You will strain them out. They are just for flavor.)
- Cover and cook in slow cooker or simmer in saucepan on low for 8-24 hours. Check after a few hours and skim off any foam that may have formed on top. Add water as needed to keep the pot full.
- Cool slightly. Place a colander into a large bowl then pour everything into the colander to strain.
- Place the broth, covered, in the refrigerator to cool completely. The fat will rise to the top and solidify. Use a spoon to skim most of it off. You can discard it or use it in place of butter or oil in other recipes. Just keep it refrigerated and use within a week or so. You should have up to 1 cup of fat and 4-5 cups of concentrated broth.
- Use the broth in 3-5 days or freeze.
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