Restorative and nourishing, Bone Broth is everywhere these days- and understandably so! It’s affordable, packed with age-defying collagen, and easy to make right at home in either your Instant Pot, slow cooker, or in a stockpot on the stove. Learn How to Make Beef Bone Broth with my easy-to-follow instructions, tips, and answers to all your bone broth frequently asked questions.
What is Bone Broth?
Bone Broth is a savory, nutrient-dense, and collagen-rich liquid made from simmering marrow-rich animal bones (beef, chicken, turkey, pork) in water for an extended period of time. In addition to bones and connective tissue, vegetables like celery, carrots, and onions, fresh herbs, and garlic for extra flavor.
Since bone broth is often graded by how gelatinous it is upon cooling, sometimes apple cider vinegar or white vinegar is added in small amounts to help break down the animal proteins and connective tissues. This aided breakdown helps provide a broth higher in protein and collagen.
How is Bone Broth Different From Regular Broth or Stock?
Technically there isn’t a clear hard line separating one from the other, but there are a few differences.
Totally confused? Let me try to clarify.
Bone broth: Beautiful, golden, and super-flavorful. Bone broth is made by simmering bones (specifically those high in collagen) for longer periods of time (often 12-hours on the stovetop) or pressure cooker for at least 3-4 hours. Once cooled, bone broth will usually firm-up into a jelly-like consistency due to its high gelatin content.
Regular Stock: Depending on the type of bones used, regular stock can be quite gelatinous after cooking. It typically simmered for longer periods of time compared to regular broth. Homemade chicken stock, as an example, can bee made using an entire, uncooked, whole chicken or just the remaining chicken carcass.
Regular Broth: Typically thinner as it contains much less, if any, collagen. Regular Broth is made from boiling actual meat, and less from marrow-rich bones. For example, after poaching chicken the resulting liquid is considered chicken broth.
So, if you’re wondering which of the three will give you the most collagen-rich and nutrient-dense broth, the winner is bone broth, hands down.
When prepared correctly, of course.
What are the Benefits of Bone Broth?
With its sudden rise in popularity, there has been a nonstop buzz all about the miracle health benefits of bone broth. We already know it to be a nutrient-rich liquid made by simmering animal bones (cow, chicken, pork bones, and sometimes fish bones) and connective tissue in water over a long period of time. But it is also believed that drinking bone broth is beneficial to our joints, digestive system, and skin as it contains many important minerals and nutrients.
While there is plenty of evidence to suggest these benefits to be true, there is no published research confirming, with absolute certainty that this is the case. Full disclosure.
6 (possible) benefits of drinking bone broth
- Bone broth is highly nutritious. As a total package, bone broth is rich with vitamins and nutrients such as calcium, magnesium, and phosphorous. The total amount will vary depending on the type of animal source and bones you use, but in general, you’ll find loads of calcium, magnesium, potassium, and phosphorus, Vitamin A, K2, and minerals like zinc, iron, boron, manganese, and selenium in any given batch of quality bone broth recipe.
- It may protect the joints. Tissues and bones contain collagen. When cooked, collagen turns into gelatin. This gelatin – liquid (when heated), thick and jelly-like (when chilled) – is filled with amino acids, the building blocks of proteins. Glucosamine and chondroitin, in particular, are thought to reduce the symptoms of osteoarthritis (source 1, 2) and reduce joint pain.
- It may aid in digestion. Especially for people with inflammatory bowel disease or leaky gut syndrome according to this article which explains that specific amino acids may decrease the duration of active disease and contribute to the maintenance of IBD remission.
- May lead to better night sleep. According to Neuropsychopharmacology, Glycine, a non-essential amino acid found in bone broth, like this Instant Pot bone broth recipe, may improve sleep quality. Of course, more research is needed.
- Claims that it may help you lose weight. Since bone broth is a rich source of protein some like to claim that it will help you feel fuller, longer, and therefore help you lose weight. I know that for me personally a cup of bone broth would never fill me up so I’m highly suspicious about this one.
- Suggested to help fight inflammation. The amino acids glycine and arginine have strong anti-inflammatory effects. Arginine, in particular, may help fight inflammation associated with obesity in women (source). Chronic inflammation may lead to a number of serious diseases such as heart disease, diabetes, metabolic syndrome, arthritis, and types of cancer.
Ingredients in Homemade Bone Broth
- Beef bones
- Carrots
- Onions
- Celery
- Garlic
- Bay leaves
- Whole black peppercorns
- Whole star anise
- Cinnamon sticks
- Apple cider vinegar
If possible, try to purchase organic grass-fed beef bones. This guarantees a broth free of added hormones and antibiotics.
Equipment needed to make stock at home
You don’t need a ton of fancy equipment to make homemade broth. However, you will need a few essentials including,
- Stockpot– you will need at least two 8-quart stockpots to prepare this particular recipe.
- Roasting Pans or lined baking sheets – Because yes, for the best possible broth, you need to roast the bones before you boil them.
- Wire mesh strainer– inexpensive but completely necessary, you need a wire mesh strainer to strain the delicious broth from the bones and vegetables.
What are the Best Bones for Bone Broth?
In this particular beef bone broth recipe, I have added a mixture of knucklebones, short ribs, oxtail, and femur bones. The result was a delicious, nutrient-filled, gelatin-rich broth.
The best bones for the best bone broth (beef or chicken bone broth) include:
- Knuckles
- Joints
- Feet
- Marrow bones
- For added flavor incorporate meaty bones like oxtail, shank, and short ribs.
- Chicken feet (not included in this recipe) contain loads of gelatin and are less expensive than other gelatin-rich bones.
- The bones of younger animals contain a lot of cartilage, as it is this cartilage that will eventually turn to the bone as the animal ages. For this reason, veal bones are particularly prized for making stock (but I can’t do veal, so no veal bones in this soup).
Tip – If you’re unsure at all, ask the local butcher at your favorite grocery store for the best broth bones and then request that he or she cut them in half for you. Trust me, you do not want to bring home an entire femur – it won’t fit in your pot.
How to make bone broth
Although most major grocery stores carry bone broth, the cost of this convenience comes with a hefty price – around $5-6 a quart. Fortunately, making homemade broth at home is both easy and affordable.
Plan to start your broth in the morning, giving your bones at least 8-12 hours to simmer over low heat. If you prefer to make it using your Instant Pot or pressure cooker, check out my post dedicated just to that, How to Make Instant Pot Bone Broth.
Ok, let’s get started.
Step 1: Blanch the Bones
Divide the bones between two large pots and cover with cold water. Bring to a boil over high heat and simmer for 10-15 minutes before draining and rinsing the bones with water.
Do you have to blanch the bones? The answer is no. However, I recommend, especially if you’re making broth from beef bones, that you do blanch them first. If you’re using chicken bones or chicken feet blanching is less important, but beef bones really need this extra step, especially if you want a clear stock.
What’s the purpose of blanching? The purpose is to remove impurities, coagulated protein, and blood which ultimately results in a cleaner, better tasting broth.
As far as nutrient loss due to blanching? The nutrient loss is too small to justify not blanching (in my opinion).
Step 2: Roast the Bones and Vegetables
Now that your bones have been blanched, drained, and rinsed, it’s time to preheat your oven to 450 degrees F. Transfer the bones and vegetables (carrots, onions, garlic, celery) to the roasting pans. Avoid piling them all on top of each other- use two roasting pans, if necessary. Roast for 30 minutes before gently tossing the bones and vegetables, and roasting for an additional 15-30 minutes more.
Why roast bones for broth? Roasting equals flavor! And we love a little added flavor, right? This step in an easy way to brown and caramelize your bones without a lot of added work. Do you want to char or burn your bones? No. But, nice, deep browning? Yes.
Step 3: Transfer the Bones Back to the Stockpots & Bring to a Boil
Wash the stockpots that were used to blanch the bones (this is super important) and divide the roasted bones and vegetables between the two pots. Scrape up any brown bits and juices remaining in the roasting pan using a metal spatula and a little water, if needed, and divide between the two pots (don’t worry, all those brown bits are FLAVOR!).
With the bones and vegetables divided, divide the bay leaves, peppercorns, star anise, cinnamon sticks, and apple cider vinegar between the two pots.
Fill each pot with approximately 12 cups of cold water, or enough water to cover the bones by approximately an inch.
Cover each pot with a tight-fitting lid and bring to a low boil.
Can you cook your broth in a slow cooker (Crockpot)?
Yes. Absolutely. For this recipe, you will likely need 2 large slow cookers. Instead of transferring the roasted bones, veggies, herbs, and spices to large stockpots divide them among two (or three) slow cookers, cover with cold water, and cook on low for 24-48 hours with the lid slightly ajar. Add additional water, as needed, to keep the bones covered.
Step 4: Simmer
Reduce heat to low and simmer, with the lid slightly ajar, skimming any foam or excess fat, as needed. Simmer for at least 8-12 hours or up to 24 hours (do not leave the stove running overnight. Simply cool and store in the refrigerator and continue to simmer the next day). Add more water if needed to make sure bones and vegetables remain fully submerged.
- If the vegetables (particularly the carrots) turn too soft and mushy at any point throughout cooking, use a slotted spoon to remove. Enjoy as a delicious snack or discard.
Step 5: Strain the Bones
Once the bones have simmered and your broth is ready, you will need to strain the broth through a fine-mesh strainer. For an extra clear broth, strain a second time through a food-grade cheesecloth.
Set aside the broth to cool and allow the bones to cool (see more on storage and cooling below).
Step 6: Don’t Forget About the Meat
Depending on the type of bones you use to make your bone broth, you may or may not have any meat left to be picked off. In my case, I had tons of leftover delicious meat perfect for soup, sandwiches, or (if you’re not into the meaty bits) the family pet. Don’t let it go to waste! As for the vegetables, blend them together and add them to cooked rice, mashed potatoes, or, add a little broth and make it a delicious blended soup.
Step 7: Skim the Fat from Your Broth (optional)
Add a couple of handfuls of ice to your broth to expedite cooling and cover with a lid. Transfer your broth to the refrigerator and allow it to cool completely. The result will be a hard, thick layer of fat and a bottom layer that is your bone broth (which should look like gelatinous brown jello). If desired use a fork to scoop off the top layer of fat. This will leave behind the healthy bone broth, minus the fat.
Step 8: Store your bone broth
Bone broth stores well in the refrigerator for approximately 5 days. If you make a large batch, I recommend freezing smaller batches in the freezer for up to 6 months (it reheats perfectly!)
Tips and Tricks
- Use a mixture of different beef bones. Not all bones are created equal, as such, try to use 2-3 different types of bones to make your broth.
- Don’t forget to blanch the beef bones before roasting. Guys, this step is SO IMPORTANT. Blanching the bones for 15-20 minutes helps remove all those nasty bits that, well, make your bone broth look and taste kinda gross. These nasty parts won’t hurt you, but in order to achieve the beautiful, clear, rich bone stock, you need to blanch the bones.
- Roast your bones. Roast them high and roast them long. Roasting the beef bones browns and caramelizes them. This translates to more flavor. Who doesn’t want more flavor?
- Avoid the temptation to add too much “other stuff”. You are making bone broth NOT bone/vegetable/herb garden broth. This is not to say that you shouldn’t add any roasted veggies or spices, but keep it at a minimum so that the beef bones can really shine.
- If one stockpot isn’t big enough, use two. Your beef bones want to be fully submerged in water. If your pot isn’t big enough, use two.
- Allow enough time for the bones to simmer. You guys, a few hours is not enough time. I allowed this pot of beef bones to simmer for 14 hours and it turned out just perfect. Patience is key. With that said, longer is not always better. There is no need to simmer your bones for any longer than 24 hours.
- Refrigerate the soup overnight and remove the fat layer from the top. Of course, you don’t have to do this. Or you can do this and leave some of the fat. No matter what you decide, once the broth is reheated, it will all dissolve back into the smooth, beautiful delicious broth you started with.
- Add salt to taste. If you’re expecting your bone broth to taste identical to your favorite Vietnamese bowl of Pho without adding any salt then I am sorry to say you will be very disappointed. You will need salt. Exactly how much depends entirely on you.
How to Store Bone Broth
Let’s discuss storage and freezing.
I like to store my broth in sealed jars or freezer-safe bags ziplock bags. These are my favorite glass storage jars to use when freezing. They’re tall and skinny and great for deep freezers. When storing in the refrigerator, however, I usually keep leftovers in a pot with a lid as it is so much easier to reheat.
How long will leftover bone broth last?
Broth stored in the refrigerator will keep for 4-6 days while broth stored in the freezer will keep for at least 4-6 months.
Before storing or freezing always…
Before storing it’s super important to cool your broth to room temperature. Ideally, you want to do this as quickly as possible to prevent any chance of contamination. The easiest way to do this is by adding a couple of handfuls of ice to the pot, covering, and waiting for the broth to cool. The ice will help expedite this process.
Or, as suggested by a reader, fill your sink or bathtub with a few inches of cold water. Place the pot in the cold water and allow the broth to cool to room temperature.
How to Use All That Broth
Your reasons for making bone broth will likely determine how you serve it. For restorative and medicinal purposes, it is hugely popular to sip a cup of warm bone broth with a sprinkle of sea salt and cracked pepper.
If you’re not really interested in drinking your broth, use it the same way you would regular meat stocks or broths.
- Use it to make soups and stews, including bok choy soup, Vietnamese pho, chicken and wild rice soup, and beef stew.
- Use it to cook rice and grains like brown rice, risotto, wild rice, farro, lentils, and quinoa. Swapping water for bone broth is an easy way to add extra flavor and protein.
- Use it to make delicious sauces like gravy, roux, pan sauces, or reductions.
- Other delicious recipes include jambalaya, beef stroganoff, and tater tot casserole.
How Much Bone Broth Can I Drink Each Day?
A lot of you have asked how much broth you can (or should) drink each day. The truth is that I am not a doctor. So, if you’re drinking bone broth for medicinal reasons at all, I highly recommend consulting your doctor.
For anyone looking to include bone broth as part of an already balanced and healthy diet and lifestyle, enjoy anywhere from 2-4 cups daily.
Bone broth is not suitable for vegetarians, vegans, or anyone following a low-protein diet. It is wonderful, however, for those looking to include more protein as it is paleo and keto-approved, gluten-free, and dairy-free.
More Easy Recipes,
If you try making this Homemade Bone Broth Recipe, please leave me a comment and let me know! I always love to hear your thoughts.
RECIPE CARD
Bone Broth Recipe (How to Make Bone Broth)
Ingredients
- 10 pounds beef bones - preferably a mix of marrow bones (femur bones) and bones with meat on them (oxtail, short ribs, and knucklebones cut in half)*
- 4 large carrots - chopped into 2-inch pieces
- 2 medium onions - quartered
- 2 whole heads garlic - halved crosswise
- 6 stalks celery - cut into 2-inch pieces
- 4 bay leaves
- ¼ cup black peppercorns
- 4 whole star anise
- 2 whole cinnamon sticks
- 2 tablespoon apple cider vinegar
Instructions
- Blanch the bones. Divide the bones between two large stockpots and cover with cold water. Bring to a boil over high heat and simmer for 15-20 minutes before draining and rinsing the bones with water.
- Roast the bones and the vegetables. Ok, so the bones have been blanched. Now, preheat the oven to 450 degrees F. Transfer the bones and vegetables (carrots, onions, garlic, celery) to the roasting pans. Don't pile them all on top of each other- use two roasting pans. Roast for 30 minutes before gently tossing the bones and vegetables, and roasting for an additional 15-30 minutes more.
- Transfer the bones and vegetables back to the stockpots. But not before washing the stockpots first. Make sure you wash your pots after the bones were blanched and drained. Transfer the bones and vegetables back to the stock pots and scrape up any remaining bits and juices remaining in the roasting pan using a metal spatula and a little water, if needed. Transfer to the pot with the bones (don't worry, all those brown bits are FLAVOR!).
- Boil the bones. With the bones and vegetables divided between the two pots divide the bay leaves, peppercorns, star anise, cinnamon sticks, and apple cider vinegar between the two pots. Fill each pot with approximately 12 cups water, or until bones are fully submerged. Cover the pots and bring to a low and gently boil.
- Simmer the bones. Reduce heat to low and simmer, with the lid slightly ajar, skimming any foam or excess fat, occasionally. Simmer for at least 8-12 hours, ideally 24 hours (do not leave the stove running overnight. Simply cool and store in the refrigerator and continue to simmer the next day). Add more water if needed to make sure bones and vegetables remain fully submerged.
- Strain the bones. Once the bones have simmered and your broth is ready, you will need to strain the broth through a fine mesh strainer. Set aside the broth to cool and allow the bones to cool.
- Don't forget about the meat. Whether you eat the meat still left on the bones in a bowl of soup or in sandwiches, I can almost guarantee that there is a TON of delicious meat waiting to be picked from the bones. Don't let it go to waste! Discard the meat-free bones and vegetables.
- Skim the fat from your broth (optional). Add a couple handfuls of ice to your beef broth to expedite cooling and cover with a lid. Transfer broth to the refrigerator and allow broth to cool fully. The result will be a hard, thick layer of fat and a bottom layer that is your bone broth (which should look like gelatinous brown jello). If desired use a fork to scoop off the top layer of fat. This will leave behind the healthy bone broth, minus the fat.
- Store your bone broth. Bone broth stores well in the refrigerator for approximately 5 days. If you make a large batch, I recommend freezing smaller batches in the freezer for up to 6 months (it reheats perfectly!).
Jessica's Notes
- Yes. Absolutely. For this recipe, you will likely need 2 large slow cookers. Instead of transferring the roasted bones, veggies, herbs, and spices to large stockpots divide them among two (or three) slow cookers, cover with cold water, and cook on low for 24-48 hours with the lid slightly ajar. Add additional water, as needed, to keep the bones covered.
Nutritional Information
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
Greg says
Great recipe! The first time I made this the broth came out of the fridge with gelled broth and fat on top. The same thing the second time, but there was also a white gelled layer at the bottom of the pot. I think that it is gelatin that didnโt get absorbed to the broth because the broth was saturated with collagen. Is that what it is? If so, how should I use it? Thanks!
Jessica Randhawa says
The cloudy white layer you observed at the bottom of your pot after making bone broth is indeed likely to be gelatin, which forms when the collagen from the bones, connective tissues, and joints is broken down during the slow cooking process. This gelatin is a sign of a rich, nutritious broth, as it indicates a high content of collagen, minerals, and amino acids that have leached from the bones into the broth.
Gelatin is not only beneficial for gut health and joint health but also contributes to the brothโs body and mouthfeel, making it more substantial and satisfying to consume. When you reheat the broth, the gelatin will dissolve back into the liquid, giving it a smooth and silky texture.
To make use of this gelatin-rich layer, simply stir the broth before serving or reheating to reincorporate the gelatin into the liquid. You can use this nutrient-dense bone broth as a base for soups and stews, a cooking liquid for grains like rice or quinoa, or sip it on its own as a warm, comforting beverage. If youโre preparing dishes that benefit from a thicker, more velvety texture, such as gravies or sauces, this gelatinous broth will be especially valuable. Enjoy the added richness and depth of flavor it brings to your cooking, along with its health benefits.
Tiffanie Anderson says
Oh my gosh I was wondering what that was. I did this with turkey instead of beef and it is AMAZING! I canned it but wasn’t sure what was happening to it as I didn’t think it was fat, but gelatin makes so much more sense! Did you know that gelatin and collagen both share the same 19 amino acids. Yippie for me. I was eating it, it tasted good but didn’t know what it was. THANK YOU!
I love it on my rice and just about anything I cook that calls for water!
Glory says
The garlic was burnt after the roasting so I didnโt include it for the simmering. Will the s raped bits added to the stock pot be too bitter even though I took them out after the roasting?
Next time should I put the garlic in the roasting pan later in the roasting process?
Jessica Randhawa says
Removing the burnt garlic before simmering was a wise decision, as burnt garlic can indeed impart a bitter flavor to the broth. The scraped bits from the roasting pan should not make your stock bitter, especially since you removed them after roasting. Next time, adding the garlic later in the roasting process or wrapping it in foil can prevent it from burning and allow it to contribute its rich flavor to the broth more effectively.
T says
What happens to the vegetables. Maybe I missed this? Do you blend them?
Jessica Randhawa says
I usually discard them, as they are very mushy by the end of all that simmering. It makes great compost.
Jane Waring says
Hi Jessica, I have simmered the bone broth and I am just about to strain and then store the broth. I would like to store it in the freezer in batches. I have never made broth before and as such I am a bit unsure about how much I need of the broth to add to soup and gracy for example. Many thanks for your detailed guidance which has made the process bvery easy!
Jessica Randhawa says
When storing bone broth in the freezer, it’s practical to consider both portion size and the limitations of your freezer space. A common approach is to freeze the broth in varying amounts, catering to different uses. For individual servings or small recipe requirements, consider freezing in 1-cup (about 240 ml) portions. For larger meal preparations, 2-cup (about 480 ml) or even quart-sized (about 4 cups or 960 ml) portions might be more convenient.
Using freezer bags, make sure to leave some space at the top of each bag for the liquid to expand as it freezes, preventing any potential leaks or ruptures. Label each bag with the date and amount of broth to keep track of what you have on hand. Freezing in these measured portions not only helps with meal planning but also ensures you can easily select the right amount of broth for your cooking needs without having to thaw more than necessary.
Nisha says
I have made this recipe three times and I love the flavour of the beef broth. But the last two times it wasnโt as gelatinous or jello like as I would have wanted. In fact, itโs just totally liquid.
Is it time that would help make it more? Like I did 10-12 hours. Would resuming the next day make it better?
I have followed the recipe exactly as described, with the blanching/roasting steps.
Thank you!
Jessica Randhawa says
Achieving that desirable gelatinous texture in your beef bone broth is often a matter of both the types of bones used and the cooking time. While 10-12 hours is a good amount of time for simmering, extending the cooking period can indeed help extract more gelatin from the bones, enhancing that jello-like consistency. A longer simmer, potentially up to 24 hours, allows for more collagen to be broken down into gelatin, especially when using bones rich in connective tissue and joints, such as knuckles and feet. Since you’ve been diligent with the blanching and roasting steps, consider simmering your broth for a longer time or even resuming the process the next day if you’re not achieving the gelatinous quality after the initial cooking period. This extended simmer should help concentrate the broth further and yield the texture you’re looking for.
Niki says
How much water? Maybe I missed it, but I don’t know how much water after everything has Roasted and goes back in the pots!? Just cover?
Jessica Randhawa says
Per step 4 in the recipe card above:
”
Fill each pot with approximately 12 cups water, or until bones are fully submerged
”
๐
Breana says
I am in the process of making this as we speak. The bones & veggies are in the oven roasting. I am confused about having two stock pots though, can’t I just pour the bones & veggies in one stockpot and boil? What is the purpose of having two? Thank you for your prompt response.
Breana
Jessica Randhawa says
Most people don’t have a 15qt+ stock pot, thus the two pots.
If you have a very large 15qt+ stock pot, then one pot is fine ๐
Randy J says
Breana,
Haven’t made this yet but want to try it. However had a question before I do.
Does boiling the marrow bones melt the marrow from the bones? If so is that defeating for the gelatinous texture I am aiming for?
Jessica Randhawa says
Blanching and boiling marrow bones are steps recommended in making bone broth to ensure a clear broth and to help remove impurities from the bones. Blanchingโthe process of briefly boiling bones and then rinsing them under cold water before making the brothโhelps to get rid of blood and impurities that could cloud the broth. This initial step does not significantly affect the marrow or the potential gelatinous texture of the final broth.
After blanching, when you proceed to boil the bones (typically done at a simmer for a long duration), the marrow does indeed melt and release into the broth, contributing to its flavor, richness, and nutritional content. This process is essential for extracting collagen from the bones, which is what gives the broth its desired gelatinous quality upon cooling. Far from defeating the purpose, the melting of the marrow and the slow extraction of collagen are exactly what you aim for in creating a nutritious, gelatin-rich bone broth. The key to achieving this texture is a long, slow simmer, which allows for maximum collagen extraction without boiling away the gelatinous compounds.
Larry says
I usually pressure can my broths. Would this recipe be any different? Will be making today. Found some beef feet for the first time. Am curious how it turns out. Thanks for sharing this.
Jessica Randhawa says
Pressure canning bone broth does not require changes to the initial recipe used to make the broth. When it comes to canning the broth, certain considerations and additional steps are necessary for safety and preservation.
pH Level Consideration: Bone broth typically has a neutral pH, which means it’s a low-acid food. Low-acid foods must be pressure canned to ensure the elimination of botulinum bacteria, as these bacteria can thrive in low-acid, anaerobic (no oxygen) environments, like a sealed jar.
Strain and Remove Fat: After preparing your bone broth, strain it to remove solids and let it cool. It’s important to skim off the fat that rises to the top. Fat can interfere with the sealing process of the jars during canning.
Jar Preparation: Use sterilized canning jars and new lids. Fill the jars with the prepared broth, leaving the recommended headspace (usually about 1 inch).
Pressure Canning Process: Process the jars in a pressure canner at the correct pressure for your altitude, as recommended for low-acid foods. The processing time and pressure will depend on your elevation and the size of your jars.
Cooling and Storage: After processing, allow the jars to cool undisturbed for the recommended time before checking the seals. Properly sealed jars can be stored in a cool, dark place for future use.
Remember, safety is paramount when canning foods at home. Always follow up-to-date, tested recipes and canning practices from reliable sources such as the National Center for Home Food Preservation.
Carla A Krause says
The recipe looks great however I’m a little hesitant to use cinnomon, because I don’t care for the taste it imparts in savory foods and then the star anice, because it is a pretty aromatic spice and Idon’t want it to overwhelm the beef flavor. If just simply omit then but there is health benefits keeping them in the recipe. Could you please describe the flavor of the broth with the recipe as is?
Thank you!
Jessica Randhawa says
If you are not a fan of those spices, simply omit them, and the broth will still turn out great ๐
Adil says
Hi, can the fat be reused or does it need to be discarded?
Jessica Randhawa says
Yes, the fat that rises to the top of bone broth can be reused. This fat, often referred to as “tallow” from beef, is rich in flavor and can be used in cooking much like other fats or oils. Once your broth is cooled and the fat has solidified, you can skim it off and store it in the refrigerator. Use it for sautรฉing vegetables, roasting potatoes, or in any recipe where you would use oil for added flavor. It’s a great way to reduce waste and add extra taste to your dishes. However, remember to use it in moderation, as it is high in saturated fats.
Donna says
Could it be possible to simmer the bones in a large nesco roaster? This way it could simmer over night
What are your thoughts? Tia
Jessica Randhawa says
Yes, it is definitely possible to simmer bones for bone broth in a large Nesco roaster. This type of roaster can effectively maintain a consistent low temperature, which is ideal for slowly simmering bones over an extended period, such as overnight. This method allows for the extraction of flavors and nutrients from the bones, resulting in a rich and nourishing broth. Just be sure to keep an eye on the water level and adjust the temperature as needed to maintain a gentle simmer.
Janice says
Can you start with frozen bones or should they be thawed completely?
Jessica Randhawa says
You can certainly start with frozen bones when making bone broth. In fact, it’s quite convenient and safe to do so. You can either roast them directly from frozen, which might require a slightly longer roasting time to achieve the desired browning, or allow them to thaw partially before roasting. Roasting the bones, whether thawed or frozen, helps to develop a deeper flavor in the broth.
Natasha Russell says
Hi, just going off your reply to this comment – when using frozen bones would you skip the blanching step and go directly to the oven?
Jessica Randhawa says
You can skip blanching if you dont mind the possibility of your broth being cloudy. It will still be safe and tasty ๐
Nicole says
Just made this recipe and it is wonderful! I had so many bones, I doubled it and used my roaster to cook the broth in and cooked it just shy of 48 hours. Not sure how I missed the bay leaves, but it is still wonderful! Thank you!
Jessica Randhawa says
I am happy to hear you found it wonderful, Nicole ๐
Judy says
Would your recommendation be 5 lbs of bones per 8 qt crockpot? I bought oxtail and neck bones. Delicious but expensive…LOL tasted like a liquid In and Out Burger with a hint of spice. I ended up with about 15 servings in the one 8 qt.crock pot and my bones cost about $25. About $1.60 an 8 ounce serving or $6.64 a quart. I feel like this cost more than it should have…maybe my math is wrong.
Jessica Randhawa says
Yes, around 5 lbs per 8 qt pot.
Kirsten says
Wonderful, thank you. I just needed to check yield before getting my broth going and yours popped up. I don’t personally blanch ever. I’ve been making bone broth for nearly 20 years and haven’t ever had a batch that wasn’t perfect not blanching. I use acv & red wine in my beef bone broth, bit of rosemary and sage. That’s all. I’m pressure canning this batch. Thanks again!
Jessica Randhawa says
Blanching is 100% optional, as it just depends what kind of bone broth you are going for ๐
erin says
This recipe and your instructions are perfect, thank you! I’m making it for the 3rd time this afternoon ๐
Jessica Randhawa says
I appreciate your perfect feedback and rating, Erin ๐