Servings: 10
Ingredients
- 4 lbs beef marrow bones (femur, oxtail, knuckle)*
- 2 carrots
- 1 onion, quartered
- 1 cup fresh parsley
- 10 cups water*
- 2 Tbsp apple cider vinegar
- 1 Tbsp salt
Instructions
- If using a pressure cooker, add all ingredients and cook for 4-5 hours. Otherwise, simmer on the stovetop or oven for 12-24 hours. You’ll want to see some bubbles, but don’t want your broth to boil. Boiling can break down the collagen too fast, resulting in a less nutritious and cloudier broth. Keep the temperature around 180°F and 200°F (82°C and 93°C).
- Strain into a large bowl using a fine mesh strainer, cheesecloth, or colander, depending on the quantity of impurities in your broth.
- Place the bowl in the refrigerator for several hours until a layer of fat hardens on the top. If desired, remove the fat with your hands. It should easily break into chunks.
- Pour the bone broth into glass jars. Store in the refrigerator for immediate use or in the freezer for future use.
Video
Notes
-*You may substitute other bones, such as chicken feet, but you may need to adjust the quantity of water.
-*Use 3 lbs of beef marrow bones for a lighter, less gelatinous product, and use up to 5 lbs for a richer, more gelatinous product.
-*Fill with water to just below the max fill line if using a 6-quart pressure cooker.
-The quantity of water can be adjusted, but it’s important to submerge the bones fully.
-Choose bones from organically raised grass-fed and finished animals when possible to ensure a high-quality broth.
Nutrition
Calories: 269kcal | Carbohydrates: 3g | Protein: 3g | Fat: 28g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.02g | Sodium: 722mg | Potassium: 91mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2.622IU | Vitamin C: 10mg | Calcium: 23mg | Iron: 2mg
Nutrition values are approximate and may vary.
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