Homemade Bone Broth
The best Homemade Beef Bone Broth Recipe that is SO easy to make. Learn how to make bone broth in your crockpot, instant pot or on the stove. Healthy, nutritious and delicious!
Servings: 8 cups
Calories: 40kcal
Ingredients
- 4 lbs beef bones
- 8 cups water approximately - fill your crockpot to the top
- 1 cup carrots optional
- 1 cup onion optional
Instructions
Crockpot Instructions
- Preheat your oven to 450. Add the bones to a large baking dish. Roast the bones for about 20 minutes. This helps the bones release any impurities and adds flavor to the broth.
- Add all ingredients to a crockpot*, cover with filtered water and cook on low for 18-20 hours (12 at minimum). You may need to adjust the amount of water depending on the size of your crockpot. You can fill to the top of the crockpot.
- Once cooked, allow the broth to cool slightly, and run through a fine mesh strainer into a large pot or container. (This will just be easier to do if it is not scalding hot).
- Optional, but recommended: I often strain my bone broth through a nut milk bag or cheesecloth a second time to catch any miscellaneous small bones or fragments.
- Beef broth often has a lot of fat that comes on top of it. Once you have strained the broth, we recommend chilling it for 2-4 hours until the fat hardens and skimming the solidified fat off the top. This step is optional but highly recommended.
- You can repeat this process 3-4 more times and reuse the beef bones.
Instant Pot Instructions
- Preheat your oven to 450. Add the bones to a large baking dish. Roast the bones for about 20 minutes. This helps the bones release any impurities and adds flavor to the broth.
- Add all ingredients to your instant pot. (You can use any size instant pot!) Cover with filtered water to one inch under the max fill line. Set your instant pot to sealing, High Pressure for 120 minutes. It will take 30 minutes to come to pressure.
- Allow the pressure to naturally release from the broth for 1 hour when it’s done cooking, then manually release the remaining pressure. You do not want to manually release the pressure any sooner as you will lose a lot of liquid
- Allow broth to cool slightly (about 1 hour), and run through a strainer into a large pot or container. (This will just be easier to do if it is not scalding hot).
- Optional, but recommended: I often strain my bone broth through a nut milk bag or cheesecloth a second time to catch any miscellaneous small bones or fragments.
- Beef broth often has a lot of fat that comes on top of it. Once you have strained the broth, we recommend chilling it for 2-4 hours until the fat hardens and skimming the solidified fat off the top. This step is optional but highly recommended.
- You can repeat this step 3-4 more times and reuse the beef bones.
Stovetop Instructions
- Preheat your oven to 450. Add the bones to a large baking dish. Roast the bones for about 20 minutes. This helps the bones release any impurities and adds flavor to the broth.
- Add all ingredients to a large soup pot. Cover the bones with filtered water, cover the pot and cook at a low simmer for at least 12 hours (16-18 is best). You may need to adjust the amount of water depending on the size of your pot. You can fill it to about 1 inch under the top of the pot.
- Once cooked – allow broth to cool slightly. Run through a strainer into a large pot or container. (This will just be easier to do if it is not scalding hot).
- Optional, but recommended: I often strain my bone broth through a nut milk bag or cheesecloth a second time to catch any miscellaneous small bones or fragments.
- At this step, the broth is ready to use. If you'd like to blend the veggies and add to the broth you can.
- Beef broth often has a lot of fat that comes on top of it. Once you have strained the broth, we recommend chilling it for 2-4 hours until the fat hardens and skimming the solidified fat off the top. This step is optional but highly recommended.
- You can repeat this step 3-4 more times and reuse the beef bones.
Video
Nutrition
Serving: 1cup | Calories: 40kcal | Protein: 10g | Fat: 1g | Sodium: 12mg | Calcium: 7mg
