Winter is the perfect season for soup, and nothing satisfyies like a nourishing pot of warm homemade bone broth.
This simple, mineral-rich soup is made by simmering beef bones with water, vegetables and herbs. Oven roasting the bones and veggies beforehand will definitely enhance the flavor of the finished soup. (Note: Avoid using brassicas veggies like cauliflower, broccoli etc., or beets as they will lend an off-taste to your broth.)
It's a healthy, delicious addition to your Keto/Paleo/Whole30 diet plan.
Buy our grass fed and finished Beef Bones shipped straight to your door!
| 4 pounds grass fed & finished Stemple Creek Beef Bones (a mixture of marrow, knuckle and/or neck bones) with a little meat on them. |
| 2 unpeeled organic carrots, cut into 3” pieces |
| 1 organic leek, topped and cut in thick slices |
| 1 medium organic yellow onion, skin removed & quartered |
| 1 head of garlic, halved crosswise |
| 2 organic celery stalks, cut into 2” pieces |
| 2 bay leaves |
| 2 tablespoons black peppercorns |
| 2 tablespoons cider vinegar |
| Filtered water |
| 1. | Preheat oven to 400 F. Rinse the bones and pat them dry. Line a large roasting pan with foil. Place bones, carrots, leek, onion, and garlic in pan and roast for about one hour (or until bones are well-browned and fragrant). |
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| 2. | Spoon the roasted bones, veggies, and roasting juices into a large stock pot and cover with water (about 12 cups). Add celery, bay leaves, peppercorns and vinegar. Add more water if necessary to cover. |
| 3. | Cover the pot and bring to a gentle boil. Reduce the heat to a low simmer and cook, with lid slightly ajar, for at least 8 hours but up to 24 hours. The longer the broth is simmered the more flavorful it will be. Add more water to keep bones covered if necessary. |
| 4. | Remove the pot from the stove and let cool. Strain broth into a large container using a fine mesh sieve. Discard bones and veggies. Refrigerate overnight. |
| 5. | Skim the solidified fat from the top of the chilled broth and discard. The cold broth will be gelatinous, but will liquify when reheated. Warm & serve plain or with sautéed mushrooms. |
*Bone broth may be frozen in portions for up to 6 months.