About
Some people like coffee in the morning and other people like broth. This bone broth is a great recipe to make on a weekend when you have extra time, but it is a low maintenance item as you can sit-it-and-forget-it and it makes several quarts of broth. All the ingredients go into a large stockpot and then simmered all day to perfection. Divide unused broth into containers to freeze for later use. Feel free to add different herbs than thyme (like rosemary or parsley) and a bay leaf or two.
Please use 5# of beef bones for this recipe. The recipe amount below has been adjusted to reflect accurate macros.
Ingredients
- 2 ½ lb beef neck bones
- 2 ½ ounce carrots
- 3 medium – stalk – 7 1/2" to 8" long celery
- ½ ounce thyme, fresh
- 2 teaspoon whole black peppercorns by tone's
- 3 clove garlic
Instructions
- Combine all ingredients into an 8-quart stock pot.
- Fill the stockpot all the way to the top of the pot leaving 2”-3” of headspace.
- Allow the pot to come to a boil, skim off any foam. Then bring the pot to a simmer and cook this way for 8 hours up to 24 hours. The longer the cook time, the more flavor and nutrients are removed from the bones into the broth. Add water to the pot as the water evaporates to keep it at the same level as when the soup first started. Taste adding salt to your taste.
- Allow broth to cool in the fridge overnight and then scrape off some of the fat. I like to leave some fat for flavor.
- Strain well discard any bones. You can save the meat and use it in another recipe.
- Divide the broth into individual quart sized containers to freeze or portion out for the week.
Nutrition Facts
- Servings: 16
- Calories: 210.8kcal/882.2kJ (per serving)
- Fat: 14.2g (per serving)
- Carbs: 1.1g (per serving)
- Protein: 18.5g (per serving)
