Grass-Fed Beef Bone Broth

Ladle broth to the pan with the broth background top view

Nutrition dense and loaded with flavor. Drink 8 ounces of this warm broth daily for its

gut-healing properties. You can have it as part of your lunch or dinner.

Grass-Fed Beef Bone Broth

WF  DF  GF  SF  VEG  VG

Yields 10 to 15 servings

Ingredients

About 4 pounds grass-fed beef marrow bones

3 to 4 pounds grass-fed beef rib or neck bones with meat (optional)

½ cup fresh lemon juice or apple cider vinegar

1 to 2 teaspoons sea salt

½ teaspoon black pepper

Filtered water, as needed

3 stalks celery, roughly chopped

½ whole onion

1 bouquet garnish (4 sprigs feresh thyme, 4 sprigs fresh rosemary, and 1 bunch parsley tied with unbleached string or a recycled tea bag string)

Tip:  Other veggies such as carrots, turnips, and squash can be added to give more flavor to the broth if desired.  I usually make a week’s worth of broth at a time so I have it ready whenever I want it.

Step 1

Combine the marrow bones and rib bones, if using, with the lemon juice, salt and pepper in a large pot or slow cooker.  Add filtered water to cover.

Step 2

Cook for a t least 4 hours on very low heat until any meat that was still on the bones has fallen off and the marrow has dissolved.  You can cook the broth for up to 24 hours on low hear or in a slow cooker on low. You may need to add additional water; most important is that all the meat and marrow has fallen off the bones.

Step 3

Add the celery, onion, and bouquet garnish to the pot and cook for at least 1 to 2 hours more.

Step 4

Pour the broth through a strainer to remove all the solid ingredients.

Step 5

Serve hot, and enjoy 1-2 cups of the bone broth right away. Store 5 cups of the broth in a glass container in the refrigerator for use during the week, and store the rest in a plastic-topped glass container in the freezer for future use. The bone broth will stay fresh in the fridge for 3-5 days, and up to 3 months frozen.

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