Easy Homemade Bone Broth

Ingredients

• 3 lb Beef Bones (mix of marrow and joint bones) (Trim excess meat; include knuckles, marrow, and neck bones for gelatin)
• 12 cup Water (Cold tap water)
• 2 tbsp Apple Cider Vinegar (Helps draw minerals out of the bones)
• 1 tsp Salt (Kosher or sea salt)
• 1 tsp Black Peppercorns (Whole peppercorns, lightly crushed)
• 2 medium Carrots (Peel and cut into 1‑inch pieces; add in the last hour)
• 0.25 cup Fresh Parsley (Chopped; add in the final 15 minutes)

Instructions

1. Gather Bones

   Visit your local butcher or save bones from previous meals; you’ll need about 3 lb of a mix of marrow and joint bones for maximum gelatin.

   Time: PT5M

2. Blanch Bones

   Place the bones in a large stockpot, cover with cold water, bring to a rolling boil and continue boiling for 20 minutes to remove impurities. Skim off any foam that rises.

   Time: PT20M

   Temperature: Boiling

3. Roast Bones

   Preheat the oven to 425°F. Drain the blanched bones, pat dry, spread them on a baking sheet, and roast for 22 minutes until they turn a deep caramelized brown, turning once halfway through.

   Time: PT22M

   Temperature: 425°F

4. Combine Ingredients

   Return the roasted bones to the stockpot. Add 12 cups cold water, 2 tbsp apple cider vinegar, 1 tsp salt, and 1 tsp whole black peppercorns. Stir briefly.

   Time: PT5M

5. Long Simmer

   Bring the mixture to a gentle boil, then reduce heat to maintain a low simmer. Partially cover and let it cook for 13 hours, stirring and skimming the surface every few hours to remove fat and debris.

   Time: PT13H

   Temperature: Low Simmer

6. Add Carrots and Parsley

   About 1 hour before the end of cooking, add the chopped carrots and parsley. Continue to simmer for an additional 15 minutes so the vegetables stay firm.

   Time: PT15M

   Temperature: Low Simmer

7. Strain and Store

   Remove the bones with tongs, then pour the broth through a colander into heat‑proof containers, discarding solids. Let the broth cool slightly before handling.

   Time: PT10M

8. Cool and Store

   Allow the broth to reach room temperature, then refrigerate for up to 4 days or transfer to freezer‑safe containers and freeze for up to 3 months.

   Time: PT30M

Nutrition Facts

Calories

40

Protein

5 g

Carbohydrates

0 g

Fat

1 g

Fiber

0 g