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  • Writer's picture Rachelle Anderson

Beef Bone Broth

Beef Bone Broth Recipe


4 or more cups of water ¼ cup apple cider vinegar

1 package meaty soup bone 1 package of knuckle bone

1 package of marrow bone

(You may interchange knuckle and marrow bones if needed upon availability)

Place bones (frozen or thawed) in a 6 or 6.5 roaster or crock pot. And vinegar and water. (it may need 1 or 2 more cups of water. You want the bone mostly covered.) Let sit for 1 hour.

Turn roaster to 400 degrees or crock pot on high and bring to boil. Once boiling remove the foam off the top and reduce the heat to 150 degrees or low on crock pot. Let slow boil for 24 hours.

Remove bones. Strain broth through a fine mesh strainer or cheese cloth. You can either discard the remnants or take out the meat for soup and add it back into your broth.

Once the broth is cool you can remove the tallow (or fat) if desired. You can keep the broth for up to a week in the fridge or for longer keeping put it in the freezer.

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