Easy Bone Broth
Discover the Timeless Tradition of Bone Broth: A Nourishing and Flavorful Culinary Staple.
What’s Bone Broth?
Bone broth is a nutrient-dense, collagen-rich liquid made by simmering marrow-rich animal bones, aromatics, and vegetables in water for an extended period.
This slow-cooking process extracts a rich array of nutrients from the bones and vegetables, resulting in a savory, potentially health-promoting drink.
Recipe Shorts Video Tutorial
Below is my Shorts video tutorial on how to make this Easy Bone Broth.
It will give you a bit of additional in-depth knowledge and the visuals of the process to enhance your understanding. You will also find the video down in the recipe card.
Why It’s Called Bone Broth
The term “bone broth” can be confusing, as it’s often associated with traditional broth made from a mix of bones, meat, and vegetables, cooked for a shorter period and seasoned at the end. However, bone broth is distinct in that it contains no meat and is cooked for an extended period to achieve a thicker consistency, intense flavor, and maximum nutrient extraction from the bones.
Despite its similarity to stock, the name “bone broth” emerged in the early 2000s to emphasize its rich flavor and high collagen content. Marketers leveraged the positive connotations of “broth” as a comforting, nourishing liquid to popularize this product.
While bone broth may have nutritional properties, it’s important to note that homemade bone broth could offer advantages over store-bought options due to factors such as control over ingredients and cooking time.
Ingredients for Bone Broth
- Beef Marrow Bones – found at the center of beef leg bones. Their flavor is rich, savory, and umami, making them perfect for adding depth and richness to bone broth, soups, and stews.
- White Onion, Celery, Carrots – Mirepoix is a classic combination of 2 parts onion, 1 part carrot, and 1 part celery. It is a fundamental flavor base for stocks, soups, stews, and many other dishes.
- Spices and Herbs – They add aroma, balance flavors, and impart distinctive flavors.
- Apple Cider Vinegar – Helps to break down collagen in the bones, resulting in a more gelatinous broth. Additionally, it enhances the flavor.
- Turmeric – Adds warm color and flavor, and contains a compound that has been studied for its potential anti-inflammatory effects.
- Black pepper – Enhances the flavor of broth and is often used in combination with turmeric, as the two spices have a long history of being paired together in traditional cuisine.
- Lemon– Adds a bright, balancing flavor and enhances the overall taste experience.
How to make Bone Broth
Preheat your oven to 450°F. Arrange the bones on a wire rack set over a half-sheet pan, then drizzle with oil and sprinkle with salt and freshly ground black pepper.
Roast in the preheated oven for 45 minutes, or until the bones are richly browned.
Transfer the bones to the Instant Pot and add veggies, spices, herbs, water, and vinegar, then cover and cook on HIGH PRESSURE for 2 hours, with a 10 minute natural release, followed by a quick release of remaining pressure and uncover.
Strain and reserve the clear broth, then discard any solids. Mix in turmeric, lemon juice, ground black pepper, and salt. Cool to room temperature, then refrigerate covered.
The next day, the fat should have harden and solidify at the top; spoon it out and discard. Store the broth in the fridge for 3-5 days or transfer to freezer-safe containers, leaving space for expansion, and freeze for up to 3 months.
Add your desired amount to a small saucepan and heat over low heat until hot. Enjoy in a cup. If frozen, thaw in the refrigerator before reheating.
Stock Pot Bone Broth Option
Transfer the roasted bones to a stock pot, then add the vegetables, spices, herbs, vinegar, and water.
Bring to a gentle simmer, then cover and cook for 12-15 hours, skimming off impurities as needed. Once cooked, strain the broth and discard the solids.
Mix in turmeric, lemon juice, black pepper, and salt to taste, then let it cool to room temperature before refrigerating.
Substitutions
- Onions: Substitute white onion with green onions, leeks, or scallions.
- Vegetables: Add mushrooms, tomatoes, or bok choy for added flavor and nutrients.
- Citrus: Use lime instead of lemon for a different flavor profile, but lemon is more frequently used.
- Spices and Roots: Use turmeric, ginger, or both, and add cinnamon, cloves, or star anise for extra depth if desired.
Ways to Enjoy Bone Broth
Bone broth can be savored in various ways, but here are some popular options:
- Warm Beverage: Enjoy it straight up in a mug as a comforting, warm drink.
- Base for Soups, Stews, and Sauces: Use it as a flavorful foundation for your favorite recipes.
- Cooking Liquid: Add it to rice, grains, legumes, or vegetables.
- Substitute: Use it in place of water or stock in recipes for added depth of flavor.
Explore More Recipes
Tools I recommend
- A high-quality, sharp Chef’s knife is essential for slicing the veggies.
- An instant pot makes bone broth fast and delicious, saving you hours of waiting time.
FAQs: Your Questions Answered
Where can you buy bones?
You can buy bones at Sprouts, which has good quality ones, or ask your local grocery store or farmers’ market. Your local butcher is another great resource. Specifically search for beef marrow bones.
Can I use any type of bone?
Beef, chicken, and fish bones are popular choices, but you can also use turkey bones.
Easy Bone Broth
Ingredients
Roast the Bones
- 4 lbs beef marrow bones
- Oil, drizzle
- Liberally kosher salt
- Liberally ground black pepper
Veggies
- 1 white onion, halved
- 4 celery stalks, cut into thirds
- 4 carrots, cut into thirds
- 1 garlic head, slice end off
Spices
- 1 tsp whole black peppercorns
Herbs
- 3 bay leaves
- Bunch fresh thyme
- Bunch fresh rosemary
- Bunch fresh parsley
- 12 cups water
- 1 tbsp apple cider vinegar
Finish with
- 1 tsp turmeric, grated
- 1/2 tsp ground black pepper
- 1 tbsp lemon juice
- To taste kosher salt
Instructions
Roast the bones
- Preheat your oven to 450°F. Arrange the bones on a wire rack set over a half-sheet pan, then drizzle with oil and sprinkle with salt and freshly ground black pepper. Roast in the preheated oven for 45 minutes, or until the bones are richly browned.
Instant Pot
- Transfer bones to Instant Pot, add veggies, spices, herbs, water, and vinegar, cover and cook on HIGH PRESSURE for 2 hours, with a 10 minute natural release, followed by a quick release of remaining pressure and uncover.
Strain
- Strain and reserve clear broth, discarding solids. Mix in turmeric, lemon juice, ground black pepper, and salt. Let cool, then refrigerate covered.
- The next day, the fat will harden and solidify at the top; spoon it out and discard. Store the broth in the fridge for 3-5 days or transfer to freezer-safe containers, leaving space for expansion, and freeze for up to 3 months.
Serve
- Add desired amount to a small saucepan and heat over low heat until hot. Enjoy in a cup.
- If frozen, thaw in the refrigerator before reheating.
Nutrition
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