Grass-Fed Beef Bone Broth

Rich in collagen, minerals, and amino acids, beef bone broth is a nutritional powerhouse. Sipping on this nourishing broth supports joint health, boosts digestion, and provides an excellent source of protein. Made with grass-fed beef bones, it’s packed with even more nutrients and is a perfect addition to your wellness routine—whether you enjoy it on its own or as the base for soups and stews. Happy simmering!

Ingredients:

4–5 lbs grass-fed beef bones (marrow, knuckle, and joint bones work best)

2 tablespoons olive oil (optional, for roasting)

2 medium onions, quartered (leave skin on)

3 medium carrots, cut into large chunks

3 celery stalks, cut into large chunks

1 head garlic, halved crosswise

2–3 sprigs fresh thyme

1–2 sprigs fresh rosemary

2 bay leaves

1 teaspoon whole black peppercorns

2 tablespoons apple cider vinegar

10–12 cups water (enough to fully cover the bones)

Directions:

1. Roast the Bones:
Preheat your oven to 425°F. Spread the beef bones on a rimmed baking sheet or roasting pan. Drizzle with olive oil if using. Roast for 35–45 minutes, flipping once, until deeply browned.

2. Transfer to Pot:
Place the roasted bones in a large stockpot (at least 10 quarts). Add onions, carrots, celery, garlic, thyme, rosemary, bay leaves, and peppercorns. Pour a splash of water into the roasting pan and scrape up any browned bits, adding that to the pot for extra flavor.

3. Add Water & Vinegar:
Add apple cider vinegar and enough cold water to fully cover the bones (10–12 cups). Let it sit for 20–30 minutes to help extract minerals before heating.

4. Simmer the Broth:
Bring the pot to a gentle simmer over medium heat. Skim off any foam or scum that rises to the top in the first hour. Once clear, reduce heat to low and simmer uncovered or partially covered for 12 to 24 hours. Add water as needed to keep the bones submerged.

5. Strain the Broth:
Once finished, strain the broth through a fine mesh strainer or cheesecloth into another pot or bowl. Discard solids.

Pressure Can the Broth for Shelf-Stable Storage:

6. Prep Jars and Equipment:
Wash jars, lids, and rings in hot soapy water. Rinse well. Keep jars hot by placing them in simmering water until ready to fill (to prevent thermal shock). Simmer lids in a separate small pot of water and keep warm.

7. Reheat Broth:
Bring the strained broth back to a boil.

8. Fill the Jars:
Use a funnel to ladle hot broth into hot jars, leaving 1 inch of headspace. Remove air bubbles by running a chopstick or utensil around the inside of the jar. Wipe the rims with vinegar to remove any residue or fat. Place lids on jars and screw on bands until fingertip-tight.

9. Pressure Can:
Place jars in a pressure canner with the correct amount of water (usually 2–3 inches, per your canner’s instructions). Lock the lid, bring to a boil, and vent steam for 10 minutes before applying the weight.
Process at 10 PSI (or 15 PSI if above 1,000 ft altitude):

• Pints: 20 minutes

• Quarts: 25 minutes

10. Cool and Store:
Let the canner depressurize naturally. Once safe to open, remove jars and place them on a towel-lined surface. Let sit undisturbed for 12–24 hours. Check seals (lids should not flex). Label and store sealed jars in a cool, dark place for up to 1 year. Refrigerate any unsealed jars and use within 5 days.