Bone broth

Homemade, soothing, and rich in nutrients... mmm... We can almost smell the wholesome aroma of bone broth simmering on the stove now. Super simple to make. Wonderful during a fast... or anytime. “Bone” Appetit!
Homemade, soothing, and rich in nutrients... mmm... We can almost smell the wholesome aroma of bone broth simmering on the stove now. Super simple to make. Wonderful during a fast... or anytime. “Bone” Appetit!


4 servingservings
  • 5 lbs 2.3 kg beef bonebeef bones or lamb bone, or a combination of the twolamb bones, or a combination of the two
  • 2 2 yellow onionyellow onions (optional)
  • 2 2 carrotcarrots or parsnipparsnips or celery root (optional)
  • 1 1 whole garlicwhole garlics (optional)
  • 2 tablespoons 2 tablespoons olive oil
  • 2 tablespoons 2 tablespoons tomato paste (optional)
  • salt and pepper
  • fresh thyme or fresh parsley or fresh rosemary (optional)
  • 1½ cups 350 ml water, plus extra for boiling
  • 2 tablespoons 2 tablespoons cider vinegar


Instructions are for 4 servings. Please modify as needed.

  1. Preheat the oven to 450°F (225°C).
  2. Place bones and optional vegetables on a baking sheet. You don't have to peel the garlic cloves, just crush them a little. Pour olive oil over and add spices. Add tomato paste and mix and let cover the bones and the vegetables.
  3. Roast until the bones and the vegetables are properly roasted. This will take about 1–1.5 hours, turn once. Add a cup, or two, of water towards the end to prevent the juices and flavors from burning.
  4. Empty the contents of the baking sheet into a big pot. Add water to cover the contents by a few inches and add the vinegar. Boil for 10–15 minutes. Lower the heat and let simmer for many hours, everything from 8-24 hours will work fine. The broth is done when it's deep brown in color and deeply flavorful.
  5. Now it's time to remove the bones and vegetables (use a strainer*).
  6. Reduce the bone broth to 75–25 percent, depending on whether you want it ready to drink, or if you want bone broth stock to freeze in small cubes. Add salt and pepper to taste.
  7. Cool the broth to room temperature and then refrigerate. The broth may become solid and jelly-like once cooled. This is perfectly normal. It will melt again when heated. The broth will last for up to five days in the fridge and for about three months in the freezer.


We advise using a large spaghetti pot with a strainer, and you can just remove the contents when done boiling. After the reduction, you may run the broth through a sieve to remove smaller pieces.


  1. Nate
    As a T1D, I'm concerned about the sugar content of the bone broth. With several onions and carrots, do you know how much of the sugar goes into the broth? Have you tested the glucose content of the broth? Thanks.
  2. Barbara
    Hi Nate. I don't know the answer to your specific question but I make bone broth often and I don't put any veggies in it at all. The flavour comes from the bone and meat/fat anyway. I think it's a personal choice and what people will tolerate. So many of us are afraid that we won't get the benefit of 'vitamins and minerals' if we leave out the veggies. In my way of thinking we need the minerals from the bones, and the collagen etc. and can eat veggies in a different way. So don't be afraid of leaving out everything but the bones. I use a combination of marrow bones and chicken backs (which are very cheap). Beef bones alone don't have a very much flavour unless you put some actual meat in with the bones - that's why this recipe suggested adding all the veggies - it's for their flavour - but if you use the chicken bones along with the marrow there is plenty of flavour. Don't salt the water at the beginning. Wait until you use the broth, then salt. Hope this is useful.
  3. Janice
    Can some one please comment whether it is necessary to roast the ingredients first before simmering for hours? This is probably to increase flavor, I'm assuming? Seems like a lot of work.
    Has anyone tried using a crockpot? That seems like an easier way of cooking something for a long time. Also, it seems to make such a small amount--4 servings--after all that work and time? Has anyone played around with the recipe to increase yield?
    Reply: #4
  4. Luke
    I too would like to know about the roasting of the bones? I just made some without the roasting. Next time I will roast the bone / veggies and compare.

    I also used about 4 litres of water to 3 - 4kg of beef bone with the marrow in it (cut in half). Put it in a crock pot with 2 carrots and an onion quartered. As this is the first time making it I think it tastes ok and should be enough yield to see me through the week if I drink 2 cups a day.

    Reply: #5
  5. Nicole
    The roasting is not necessary, it's really just to enhance the flavour. When I make my bone broth I use raw chicken carcasses (about 3 carcasses, 1.5kg) and roast them just on a baking tray for about half an hour. Then I dump them into the slow cooker, add all my veg and flavourings and cover with water. The water does reduce heaps but in the end I got maybe close to 2 litres out of it which I portioned and froze in individual containers. Since then I've been saving and freezing the bones left over from roast chicken dinners so I don't have to bother doing any further roasting beforehand when I make broth and it saves money on buying bones from the butcher.
  6. MARJA
    How much bone broth you can consume per day during longer fasts, like 7 - 10 fasts? I drink aprox 2 glasses. Thank you
  7. Marie
    Great recipe! I drink bone broth for it's health benefits. Right now I like Au Bon Broth's organic broth. It's so flavorful and nutritious. You might wanna try it if you don't have time to cook.
  8. RLR
    Hello everyone, I just made my first batch of bone broth yesterday and today I put it through a fine large sieve. (I roasted the beef bones for 30 minutes and added the veggies). It looks like I have about 8 cups of broth with a lot of fat sitting on top. Does anyone know if I should cool it first in the fridge and remove most of the fat on top before drinking it? I didn't buy bones from grass-fed beef and wonder if its okay to keep all the fat? I've read that toxins are also stored in the fat, is that true?
    I would appreciate any advice, as I would like to add the broth to my fasting regimen. Thank you!
  9. Karen
    I wouldn't skim the fat. Not only does fat from grass fed beef contain CLA (conjugated linoleic acid) but it will also contain collagen from the bones; both very, very good for you!
  10. Karen
    Sorry - I missed that your beef wasn't grass fed. If you skim the fat, you'll lose the collagen. Next time you may want to use grass fed beef bones. Yes toxins are stored in fat including humans which is a part (not all) of our obesity epidemic.
  11. shirley beyea
    Hi Karen I also did not buy grass fed bones so are you saying this time around it's ok to leave the fat or because I didn't it the grass feed I should slim the fat.
  12. 1 comment removed
  13. Brittany
    How many Calories does this recipe have? I looked up online and it said that there is typically 69 calories in homemade beef bone broth.

    Is it the same for this recipe and is it really okay to eat calories while fasting or will that stop the non-hungry effect?

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