Make one pot of Beef Bone Broth and it will last all week! There’s so much you can do with broth. I use it most often in soup and braised vegetable recipes. It’s also great for sauces and just drinking hot.
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Tips for Homemade Bone Broth
Nose-to-tail eating can have a very important role for our health and is a respectful way to use all the animal, with little to zero waste.
- Use a mixture of meaty bones, marrow bones, and knuckle bones. Tails and feet are nice too – they will add lots of collagen and gelatin to the broth! (I recommend US Wellness if you don’t have a local source!)
- Sometimes a fine layer of crust forms, if you see that remove it with a spoon before straining into jars.
- Tallow rises to the top and will solidify at room temperature. It is an excellent fat for frying and cooking. Your skin will love it too.
- Broth can usually be stored in the fridge for 3-5 days; freeze for longer
- If an extra thick tallow cap forms, it can seal the broth below and preserve it for upwards of 2 weeks.
- Add optional scraps or diced pieces of onion, carrot, celery, rosemary, thyme, oregano, bay leaf, garlic, salt and pepper for extra flavor.
- I prefer to skip the veg and use a variety of mineral rich salts instead, they are just enough for me
- Want to make a crock-pot version instead? No problem!
- Looking for nonstop broth action? Make never-ending beef bone broth!
- If you’re just not ready to make your own, buy organic, shelf-stable broth from Kettle and Fire and sit on this information for a little longer until you’re feeling inspired
I’ve written about the benefits of beef broth before and enjoy making broth regularly a few times a month, especially when the weather turns cold!
To be clear, even though there are many amino acids, bone broth does not have a complete amino acid profile and therefore is not a complete protein. We do not count the protein found in bone broth toward daily macro intake. Any tallow consumed with the broth should be counted. Tallow has 14 g of fat per tablespoon.
Recipes with Beef Bone Broth
- Low-Carb Egg Drop Soup
- Creamy Avocado Bone Broth Soup
- 8 Keto Chicken Soups
- Paleo Burgers with onion pan sauce
- Keto “Soy” Sauce
- Chicken Curry
Watch our Beef Bone Broth recipe video here.
Beef Bone Broth in 5 Easy Steps
- Stock pot or slow-cooker
- Glass jars for storage
- 6 pounds bones beef, lamb, chicken, etc*
- 1/4 cup raw apple cider vinegar lemon or lime juice
- veggie and herb scraps optional, see note
- Preheat the oven to 350*. Placing the bones in a roasting pan or glass pyrex, (no butter or oil). Roast for about 20 minutes,** until golden brown (about 20 minutes).
- In a large pot, add the bones and cover completely with water. Pour in vinegar or lemon/lime juice.
- Bring to a simmer over low heat and maintain for 24 hours. Do not boil. Keep an eye on the water line, make sure the bones stay covered with water. Top off as needed.
- Add optional herbs and veggie scraps like onion, carrot, celery, rosemary, thyme, and/or oregano in the last two hours of the cooking time.
- Remove from heat and let cool a little. If there is any film on top, skim it off. Strain contents through a cheese cloth or fine mesh strainer. Store in the refrigerator for up to 5 days, freeze for longer.