Homemade Bone Broth Recipe | The "Endless" Method
A warm and nourishing "Endless" bone broth recipe dedicated to all y'all that can't get enough of homemade bone broth!
Servings: 8 servings
Calories: 2kcal
Cost: $15
Equipment
- Stock pot
Ingredients
- 4-6 pounds beef bones from grass-fed beef, goat, or lamb*
- ¼ cup raw apple cider vinegar lemon, or lime juice
- veggie and herb scraps optional, see note
Instructions
- Dry roast bones at 350 °F until lightly golden brown by placing the bones in a roasting pan or glass pyrex, (no butter or oil). Roast for about 20 minutes.**4-6 pounds beef bones
- In a large pot, add the bones and cover completely with water. Pour in vinegar or lemon/lime juice.¼ cup raw apple cider vinegar
- 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.veggie and herb scraps
- 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.
- To make ENDLESS broth: Strain the bones and separate what ever meaty parts you want to eat. Return the cooked bones to the pot and add an additional 1-2 pounds of fresh meaty bones. Begin the process again from step 2. Repeat this process over and over again all week (month?) long. You'll see when the bones are done; there marrow will be gone and the porous parts will have disintegrated. Keep the cycle going by tossing the old bones and replacing with fresh meaty ones until you've had enough.
Video
Notes
Classic bone broths are made with onion, carrot, celery, rosemary, thyme, oregano, bay leaf, garlic, salt and pepper. Add what you like.
*Use a mixture of meaty bones, marrow bones, knuckle bones. Tails and feet are nice too - they will add lots of collagen and gelatin to the broth!
**Roasting is optional. The purpose is mostly to affect flavor although some argue that it allows more minerals to go into the broth. To make the recipe ultra fool-proof, just put fresh bones in a pot and move on to step 2.
This recipe makes a base of 4 quarts; 8 2-cup servings.
Nutrition
Serving: 2cups | Calories: 2kcal | Carbohydrates: 1g | Sodium: 1mg | Net Carbohydrates: 1g
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