Beef Bone Broth
Homemade broth is rich, nourishing, and loaded with collagen and minerals. Using fresh Roma tomatoes adds natural sweetness and depth without processed ingredients.
Equipment
- 1 Stock Pot 12 QT or greater
- 1 Strainer or China Cap
- 1 Cambro or Large Storage Pot 6 QT or greater
Ingredients
- 4 lbs beef bones mix of marrow, knuckle, and meaty bones
- 2-3 medium carrots cut into chunks
- 2 -3 celery stalks cut into chunks
- 2 medium onions halved (skins on for color) and roughly chopped
- 4 Roma tomatoes cut into 6ths
- 2 bay leaves
- 1 tbsp black peppercorns
- 1 tsp allspice whole
- Water to cover
Instructions
- Roast the Bones (Optional but Highly Recommended)
- Preheat oven to 425°F (220°C).
- Spread bones on a baking sheet. Roast 30–40 minutes until well browned.
- After the first 20 minutes, add onions, carrots, celery, and Roma tomatoes to the pan with the bones.
- Roast together until caramelized.
- Load the Pot
- Transfer bones and vegetables into a large stockpot or slow cooker.
- Pour in water to cover everything by at least 2 inches.
- Add bay leaves, peppercorns, and allspice
- Bring to a boil, then reduce immediately to a gentle simmer.
- Skim foam during the first 30 minutes.
- Cook 12–24 hours (longer = richer flavor & more nutrients).
- Strain through a fine mesh sieve.
- Cool quickly. Store in jars in the fridge (up to 5 days) or freezer (up to 6 months).