📝 About This Recipe
Unlock the ancient secrets of health with this deeply restorative, sugar-free beef bone broth, a culinary foundation that bridges the gap between medicine and gourmet cooking. By slow-simmering grass-fed marrow and knuckle bones with aromatic mirepoix and medicinal herbs, we extract collagen and minerals to create a rich, velvety elixir. This broth boasts a complex, savory profile with umami depth that provides a soothing, nutrient-dense experience in every sip.
🥗 Ingredients
The Bones
- 2 pounds Grass-fed Beef Marrow Bones (cut into 2-3 inch pieces)
- 2 pounds Beef Knuckle or Patella Bones (high in collagen)
- 1 pound Meaty Beef Back Ribs or Neck Bones (for extra flavor depth)
Aromatics & Vegetables
- 2 large Yellow Onions (halved, skins left on for color)
- 3 large Carrots (roughly chopped)
- 3 large Celery Stalks (including leafy tops)
- 1 head Garlic (halved crosswise)
- 2 inch piece Fresh Ginger (sliced into rounds)
Acids & Seasonings
- 1/4 cup Apple Cider Vinegar (essential for mineral extraction)
- 1 tablespoon Whole Black Peppercorns (slightly crushed)
- 3 Dried Bay Leaves
- 5-6 Fresh Thyme Sprigs
- 1 sprig Fresh Rosemary
- 12-16 cups Filtered Water (enough to cover bones by 2 inches)
- to taste Sea Salt (added only at the end)
👨🍳 Instructions
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1
Preheat your oven to 425°F (220°C). Arrange the beef bones in a single layer on a large, heavy-duty roasting pan.
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2
Roast the bones for 30-40 minutes, turning halfway through, until they are deeply browned and smelling fragrant. This 'Maillard reaction' is crucial for a rich, dark broth.
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3
While bones roast, place the halved onions and garlic face down in a dry skillet over medium-high heat until they are charred and blackened. This adds a smoky complexity.
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4
Transfer the roasted bones into a large stockpot (at least 12 quarts) or a heavy slow cooker. Use a spatula to scrape up every bit of the browned fat and juices from the roasting pan.
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5
Add the carrots, celery, charred onions, garlic, ginger, peppercorns, bay leaves, and herbs to the pot.
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6
Pour in the apple cider vinegar and cover the ingredients with cold filtered water. Let the mixture sit for 30 minutes without heat; the acid helps begin the process of breaking down the bone matrix.
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7
Bring the pot to a very gentle simmer over medium heat. Do not let it reach a rolling boil, as this will emulsify the fats and create a cloudy, greasy broth.
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8
Once simmering, use a fine-mesh skimmer or a large spoon to remove the greyish foam (impurities) that rises to the surface during the first hour.
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9
Reduce heat to the lowest setting. Cover with a tight-fitting lid and let it whisper-simmer for at least 24 hours, and up to 48 hours for maximum nutrient density. If using a slow cooker, set it to 'Low'.
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10
Check the water level occasionally, adding more filtered water if the bones become exposed.
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11
After the long simmer, turn off the heat. Use tongs to remove the large bones and vegetables, then strain the broth through a fine-mesh sieve lined with cheesecloth into a large clean bowl.
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12
Prepare an ice bath in your sink and place the bowl of broth inside to cool it rapidly. This prevents bacterial growth and ensures a better gel.
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13
Once cooled to room temperature, refrigerate the broth overnight. By morning, a layer of hard white fat (tallow) will form on top. Scrape this off and save it for cooking, or discard it.
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14
Reheat the desired amount of the now-gelatinous broth, season with sea salt to your preference, and serve warm.
💡 Chef's Tips
Always start with cold water to ensure a clear broth; hot water locks in the cloudy proteins prematurely. Don't skip the roasting step—it is the difference between a bland, grey soup and a rich, mahogany-colored broth. If your broth doesn't 'gel' when cold, you may have used too much water or not enough knuckle bones; it's still nutritious, just less concentrated. Avoid adding salt until the very end, as the liquid reduces significantly and can become oversalted easily. Keep the onion skins on during the simmer; they contain quercetin and provide a beautiful deep amber hue.
🍽️ Serving Suggestions
Serve in a warmed ceramic mug with a pinch of smoked sea salt and a squeeze of fresh lemon juice. Use as a savory base for a sugar-free 'Bulletproof' style drink by blending with a teaspoon of grass-fed butter. Infuse a cup of hot broth with fresh turmeric and a dash of cayenne pepper for a morning metabolism boost. Garnish with finely minced scallions and a drop of toasted sesame oil for an Asian-inspired sipping experience. Use it to braise leafy greens like kale or collards to add incredible depth without adding sugar.