Beef Bone Broth
Jun 20, 22

Beef Bone Broth


  • 3-4 lbs Born & Raised Grass-Fed Beef Bones
  • 2 medium onions (chopped)
  • 2 celery stalks
  • 2 medium carrots
  • 2 tablespoons apple cider vinegar
  • 2 bay leaves
  • 2 cinnamon sticks
  • 5 cloves garlic
  • 2 tablespoons black peppercorns



  1. Start by preheating your oven to 400℉.
  2. Place the bones, onions, carrots and garlic in a single layer on a sheet or roasting pan. Roast for 20 minutes and then flip the items over and roast for an additional 20 minutes.
  3. While these are roasting, go ahead and add the rest of the ingredients to a slow cooker or large pot and add about 12 cups of water.
  4. Add in the roasted ingredients and bring to a light boil.
  5. Once you have a light boil, reduce the heat to low and let simmer for 12-24 hours.
  6. Throughout the process, add more water as needed to make sure all ingredients are submerged.
  7. Once the broth has simmered for the desired time, remove the larger items, let the broth cool down a bit, and then pour mixture through a strainer into a large bowl.
  8. Let broth cool further if needed. 
  9. Once cooled, pour broth into jars while using a cheesecloth to further strain the broth.

When ready to serve, skim the condensed fat off the top and heat to desired temperature.