Best 4 Easy Bone Broth Recipes

BONE BROTH RECIPE

Steps:

• Gather the variety of bones.
• Add water to about 2 inches above the bones. If you add too much, you may get a very watery broth. Remember you can always add more later to the cooked bone broth, but removing too much water is a total time suck.
• Add the apple cider vinegar.
• Add other flavorings. I like to use salt, bay leaves, a large onion chopped in quarters, and a carrot or two.
• Pressure cook on high pressure for 2 hours. I haven't seen any additional benefits in a 3 or 4-hour pressure cook, so this is the most efficient way to do it.
• After those two hours are up, you just let the pressure release slowly by itself. This should take about an hour.
• Strain the broth into mason jars using a fat skimmer. Put the broth in the refrigerator overnight. Remove the disk of fat that accumulates on top and discard. Now, you have this briny, tasty bone broth ready to use.
• You will likely have a jellied broth and this is perfect. If you don't, you used too much water, or you used bones without a lot of collagen. But don't despair because that broth still has all the benefits of bone broth.
• Add all of the ingredients to the slow cooker and cook on low for 18 hours minimum and up to 24 hours.
• Allow to cool.
• Strain the broth into mason jars using a fat skimmer. Put the broth in the refrigerator overnight. Remove the disk of fat that accumulates on top and discard. Now, you have this briny, tasty bone broth ready to use.
• You will likely have a jellied broth and this is perfect. If you don't, you used too much water, or you used bones without a lot of collagen. But don't despair because that broth still has all the benefits of bone broth.

BEEF BONE BROTH

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
• Place beef bones on the prepared baking sheet.
• Roast bones in the preheated oven for 40 minutes, turning over at the halfway point.
• Carefully place bones into a large stockpot and pour in any juices that have collected on the baking sheet. Add celery, onion, leek, and garlic to the stockpot, and add just enough water to completely cover the bones. Stir in bay leaves, vinegar, salt, and pepper.
• Bring broth to a boil over medium-high heat. Reduce heat to a very low simmer and cover, venting the lid a bit. Simmer for 12 hours, occasionally skimming off any foam and "gunk" that rises to the top. Add additional water whenever bones and vegetables are no longer covered.
• Remove the pot from the heat and cool broth to room temperature. Strain broth with a fine-mesh strainer into a clean pot. Discard bones and vegetables.

BONE BROTH

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray a roasting pan with cooking spray.
• Spread tomato paste onto beef bones and place in the prepared roasting pan.
• Bake in the preheated oven until bones begin to brown, about 30 minutes.
• Transfer bones to a slow cooker and pour in enough water to cover bones. Add onions, carrots, garlic, and bay leaves to broth mixture.
• Cook on Low for at least 24 hours.
• Strain broth through a fine-mesh strainer into a container and refrigerate.

HOMEMADE BONE BROTH

Steps:

• Place bones in a large stockpot or Dutch oven; add enough water to cover. Bring to a boil over medium-high heat; reduce heat and simmer 15 minutes. Drain, discarding liquid. Rinse bones; drain. , Meanwhile, preheat oven to 450°. In a large roasting pan, roast boiled bones, uncovered, 30 minutes. Add onions and, if desired, carrots. Roast until bones and vegetables are dark brown, 30-45 minutes longer; drain fat., Transfer bones and vegetables to a large stockpot or Dutch oven. Add 1/2 cup warm water to roasting pan; stir to loosen browned bits. Transfer pan juices to pot. Add seasonings and enough cold water just to cover. Slowly bring to a boil; this should take about 30 minutes. Reduce heat; simmer, covered, with lid slightly ajar, 8-24 hours, skimming foam occasionally. If necessary, add water to keep ingredients covered. , Remove beef bones; cool. Strain broth through a cheesecloth-lined colander, discarding vegetables and seasonings. If using immediately, skim fat. Or, refrigerate 8 hours or overnight; remove fat from surface.