Bone broth is a super healthy food, that is not only very good for you but very delicious and convenient to have for many other recipes like soups, stews, casseroles, and more. With so many options to use this homemade bone broth, there’s never a reason to not keep it nearby.
This is the best bone broth for so many reasons but our favorite reasons are because it’s incredibly simple to make and it tastes incredible. The deep rich flavors in every drop are what make this broth stand out from the rest and there’s really no comparison to the storebought stuff either.
What is Bone Broth?
Bone broth is a tasty broth made from roasted bones, vegetables, and water that have been slow-simmered for hours to create a rich collagen soup packed with nutritional benefits. This collagen soup base is always welcomed in my home and once you try it you may find it to be worth keeping in yours as well.
Ingredients you’ll need for bone broth:
- Beef bones
- Onions
- Carrots
- Leeks
- Celery Sticks
- Turnip
- Parsnip
- Olive oil
- Salt
- Black pepper
- Bay leaves
- Fresh thyme
- Water
For the exact amounts needed, please see the recipe card below.
How to Make Bone Broth
Preheat your oven to 350 degrees F (180 degrees C).
Wash and cut the vegetables into chunks. There’s no reason to make the pieces too small since you won’t be eating them. Make sure to remove the soil from the leeks as well.
Place the beef bones onto an oven-safe baking tray and drizzle with olive oil.
Place into the oven and roast for 30 minutes.
Once the bones have finished cooking, add them to your slow cooker and add in the chopped vegetables too.
Add in the salt, pepper, bay leaves, and thyme.
Cover the bones and veggies with just enough water to fully submerge them.
Place the lid onto the pot and cook for 6-8 hours over low heat.
If you check on the broth after 1 hour of cooking you may notice some foam at the top of the broth, you can skim it off with a fine-mesh strainer.
Once the broth has finished cooking, strain it all through a fine-mesh strainer and then use or store the broth as needed.
Bone Broth Recipe Tips
You can use any beef bones that you may have on hand but you can also use chicken bones, pork bones, or even turkey bones. This is a great recipe for using up the carcasses of your rotisserie chicken so save it after dinner to make a yummy chicken bone broth.
If you are unsure of what bones to use or buy, ask your local grocery store’s butcher for their suggestions, and if needed ask them to cut the bones into smaller pieces for you so that they can fit more easily into your crockpot.
FAQs
What if I roast my bones for too long?
The roasting of the bones is a must-do step since this will not only amp the flavor but also prevent it from having a funky flavor. Skimming the foam on top will also help this.
Do not worry about roasting them for longer, you really cannot over roast bones!
How long is beef bone broth good for?
The bone broth can be stored in the fridge for up to a week in air-tight containers or frozen for up to 6 months. Remember it will turn into a gel-like consistency once it gets cold in the fridge, this is not fat but the collagen from the bones. It is indeed a sign that we have extracted all the goodness from the bones.
Is bone marrow broth healthy?
Bone broth has many health benefits that I highly suggest investigating and writing down for the final post. Also, now it is considered to be a superfood, so there are lots of good info about it. Its been proven to help fight inflammation, aid in digestion, and can even lead to a healthier good night’s sleep.
For more incredible slow cooker beef recipes check out these great suggestions:
- Beef Stew Recipe
- Slow Cooker Vegetable Beef Soup
- Ginger Beef
- Crockpot Beef Tips with Noodles
- Guinness Slow Cooker Short Ribs
- Slow Cooker Beef and Barley Soup Recipe
How to Make Bone Broth (Collagen Soup)
Bone broth is a super healthy food, that is not only very good for you but very delicious and convenient to have for many other recipes.
Ingredients
- 2 lbs of beef bones, you can make it also with chicken, pork, or a mixture of them. Is best to use connective bones and bones with bone marrow.
- 2 onions
- 2 carrots
- 2 leeks
- 3 celery stick
- 1 turnip
- 1 parsnip
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon pepper
- 2 bay leaves
- 3 sprigs of fresh thyme
- water
Instructions
- Begin by preheating the oven to 356 F/180ºC
- While the oven is preheating wash and cut the vegetables. Make sure there are no soil residues in the leeks. Cut them roughly, no need to cut them into small pieces.
- In an oven tray, put the beef bones and drizzle with olive oil, bring to roast for 30 minutes.
- Once the bones are roasted, add them to the slow cooker and add the chopped vegetables.
- Cover with enough water and add the pepper, salt, bay leaves, and thyme.
- Let cook for 6-8 hours on low.
- If you can check the broth around the 1-hour mark, you’ll notice some foam forming on top, skim it with a fine mesh strainer.
- Once it has cooked, strain with a fine-mesh strainer and store.
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