Our Go To Bone Broth Recipe

There's so much to love about homemade bone broth. Not only are you saving your precious pennies (store bought broth is so much more expensive), but you are able to make it exactly how you like it and with whatever you feel your body is needing most at the time. One of my favourite reasons for making broth is because it makes our place smell absolutely incredible. Just wait until you make it! The recipe we have shared below uses beef bones, but we often make the same recipe and replace the beef with chicken. It's just as delicious!

Beef Broth

2kg organic beef bones (we love to use a mixture of bones with a little meat on them + marrow bones)

6 litres filtered water

2 large carrots

3 celery stalks

1 large onion

1 tbsp apple cider vinegar

2 garlic cloves smashed

2 bay leaves

1 tbsp olive oil

1/2 tsp mustard seeds

8 peppercorns

salt

How To;

To begin, roast the beef bones on a large tray in the oven on 180 degrees for about 20 minutes. While you're waiting, begin chopping your veggies into small chunks. The carrot, celery and onion can be done this way, but the garlic just needs to be smashed. You're going to need quite a large pot, one that holds around 8-10 litres. Go digging in your (or your parents) cupboards and see what you can find! Place the large pot on a medium heat and add the olive oil. Next add the celery, carrot, onion, garlic, bay leaves, mustard seeds and peppercorns. After a couple of minutes, add the roasted bones, apple cider vinegar and filtered water, bringing to a boil. Once the broth has begun boiling, turn it down to the lowest heat, and leave it to simmer for up to 24 hours. For convenience, we would usually only leave our broth on for about 12 hours, so we advise popping this on earlier in the day. Throughout the day, regularly skim the broth to remove the impurities that rise to the top. Once you're happy with the broth, remove from the heat and drain, discarding of the bones and leftover veggies. Season with salt and portion up into containers. You can keep the broth in the fridge for about four days, but if there's any leftovers, we recommend freezing to save for soups and curries later on!

To get the most out of your homemade broth, take a peak at our previous post all about how to make your most nourishing bone broth yet.

Love and wellness,