Whole30 Beef Bone Broth

Prep:15minCook:12h

This makes an incredibly flavorful stock that can be a base for soups, roasts, and recipes of all types. Freezes and comes back extremely well.

Updated at: Thu, 17 Aug 2023 02:48:13 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories607.5 kcal (30%)

Total Fat37.4 g (53%)

Carbs5.5 g (2%)

Sugars2.5 g (3%)

Protein59.4 g (119%)

Sodium1227.8 mg (61%)

Fiber1.4 g (5%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

3 poundsbeef bones

okay if some meat is still on

1 sprigfresh thyme

5 stemsparsley

2 Tbspapple cider vinegar

1 tspsalt

Instructions

Step 1

Add all ingredients to a large stockpot, cover with water, and bring to a boil. Cover and reduce the heat to low. Simmer for 12-24 hours without stirring. (You can also do this in a slow cooker. Set the cooker to high until the broth boils, then turn the temperature down to low and simmer for 12-24 hours.)

Step 2

Strain the broth through a fine mesh colander. Discard the solids. Transfer the broth to multiple containers to speed up cooling; don't freeze or refrigerate while hot. Allow the broth to sit in the fridge uncovered for several hours, until the fat rises to the top and hardens. Scrape off the fat with a spoon and discard.

Step 3

A properly prepared beef broth will look solid but jiggly when cold; think "meat Jell-O." That's the gelatin from the collagen in the bones. Gently heat the broth and it will return to a liquid state.

Step 4

Refrigerate the broth for up to 3-4 days, or freeze for up to 12 months.