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Beef bone broth in a pot.

Bone Broth

How To Make Bone Broth. A 5 step guide to getting the best from your broth and some of the main health benefits.
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Prep Time: 30 minutes
Cook Time: 12 hours
Total Time: 12 hours 30 minutes
Servings: 6 litres
Calories: 248kcal

Ingredients

  • 1 kg marrow bones
  • 3 heads of celery
  • 2 carrots
  • 1 bunch parsley
  • 1 tablespoon apple cider vinegar
  • 6 peppercorns

Instructions

  • Bring a large pot of water to the boil and blanch the bones for 5 minutes.
  • Drain from the pot and pat dry with a paper towel.
  • Heat the oven to 375f or 180c.
  • Place the bones in a roasting tray and roast in the oven for about 30 minutes or until dark and golden.
  • Once the bones are roasted place in a tall heavy pot and cover the bones with cold water.
  • Add the aromatics and place the pot on the heat and bring to the boil.
  • Once the stock has boiled, skim any froth from the top of the stock and turn the heat down to minimum.
  • Leave to simmer for at least 12 hours and unto 24 hours.
  • Top up the pot with cold water if the bones become uncovered by liquid.
  • After the boiling time, use a slotted spoon or tongs to remove the bones from the liquid pass the broth through a clean cloth or some muslin.
  • Cool the broth quickly and leave to set.
  • Divide into containers and freeze.
  • Use in any recipe that requires stock and drink as you wish.
  • Makes approx. 6 litres.

Nutrition

Calories: 248kcal | Carbohydrates: 2g | Protein: 2g | Fat: 25g | Sodium: 30mg | Potassium: 117mg | Sugar: 1g | Vitamin A: 3575IU | Vitamin C: 2.1mg | Calcium: 15mg | Iron: 1.5mg
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