Paleo Beef Bone Broth
Recipe type: Soup/Beverage
Cuisine: Paleo/Primal
Prep time:
Cook time:
Total time:
Serves: 32-35 oz
- 3-4 lbs of mixed beef bones (oxtail, knuckles, neckbones and/or short ribs)
- 2 medium carrots (coarsely chopped)
- 3 celery stalks (coarsely chopped)
- 2 medium onions (coarsely chopped)
- 1 tablespoon of olive oil
- 2 tablespoons apple cider vinegar
- 1 bay leaf
- Preheat oven to 400 F.
- Place bones in a single layer on a sheet or roasting pan. Drizzle with olive oil to evenly coat.
- Roast for 30 minutes, then, flip each bone over and roast for an additional 30 minutes.
- Chop the vegetables while the bones are roasted and put them with the bones, bay leaf and cider vinegar in a large crock pot or soup pot.
- Cover completely with water and bring to a high simmer.
- Reduce the heat to low and let simmer for 12-24 hours. Throughout simmering, add water as needed to keep all the ingredients submerged.
- Once the broth has reached a dark rich brown color, remove from heat.
- Discard the bones, vegetables and bay leaf and strain through a cheesecloth.
- Cool the pot to room temperature.
- Once at room temperature pour into jars and let cool in the refrigerator for at least 1 hour.
- Skim the condensed fat off the top of the cooled broth and heat to the desired temperature.
Recipe by Kohler Created at https://kohlercreated.com/paleo-beef-bone-broth/
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