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Make Immunity Boosting Beef Bone Broth: Easy Recipe for Health
thetaboulibowl
750m
Make Immunity Boosting Beef Bone Broth: Easy Recipe for Health
Author:
thetaboulibowl
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Make Immunity Boosting Beef Bone Broth: Easy Recipe for Health

With the weather cooling down, it’s a perfect time to make immunity boosting broth. This nourishing beef bone broth recipe is simple to follow and packed with flavor, perfect for warding off colds and boosting your well-being.
#Bone broth
#Immunity boost
#Healthy recipe
#Comfort food
#Winter recipe
#Slow cooker
#Nourishing
Roasted bones and vegetables
Roasted bones and vegetables

Recipe Information

10m
Prep Time
12h 20m
Cook Time
12h 30m
Total Time
18
Servings
Easy
General / Home Cooking
English
Nutrition (per serving)
50
Calories
10g
Protein
1g
Carbs
2g
Fat
Ingredients in the pot
Ingredients in the pot

Ingredients

  • Beef bone
    (for rich broth)

    1 kg

  • Onions
    (halved, unpeeled for roasting)

    2 pieces
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  • Carrots
    (large pieces)

    2 pieces

  • Celery stalks
    (large pieces)

    2 stalks

  • Head of garlic
    (halved head, unpeeled for roasting)

    1 head

  • Cinnamon stick
    (for aroma)

    1 stick

  • Bay leaves
    (for aroma)

    2 leaves
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  • Black peppercorns
    (whole)

    1 tsp

  • Apple cider vinegar
    (helps extract minerals)

    2 tbsp

  • Salt
    (or to taste)

    1 tsp

  • Water
    (filtered recommended)

    5 liters
Servings: 18
💡 Tip: Check off ingredients as you add them to keep track of your progress!
Broth simmering
Broth simmering

Instructions

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  • 1

    Roast beef bones, onions, carrots, and garlic on the middle rack at 425F (220C) degrees for 20 minutes.
    Step 1 visual
    Preview
    20m
    Step 1 visual
    Preview
    Roast beef bones, onions, carrots, and garlic on the middle rack at 425F (220C) degrees for 20 minutes.
    20m

    Roasting enhances the flavor and color of the broth.
  • 2

    Transfer the roasted bones and vegetables to a deep pot or slow cooker. Add the celery, cinnamon stick, bay leaves, black peppercorns, salt, apple cider vinegar, and 5-6 liters of water.
    Step 2 visual
    Preview
    5m
    Step 2 visual
    Preview
    Transfer the roasted bones and vegetables to a deep pot or slow cooker. Add the celery, cinnamon stick, bay leaves, black peppercorns, salt, apple cider vinegar, and 5-6 liters of water.
    5m

    The apple cider vinegar helps extract minerals from the bones.
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  • 3

    Bring the pot to a slow bubble (simmer) over medium-high heat, then reduce heat to low, cover partially, and let it cook for at least 8-12 hours, or up to 24 hours for maximum flavor and nutrition.
    Step 3 visual
    Preview
    12h
    Step 3 visual
    Preview
    Bring the pot to a slow bubble (simmer) over medium-high heat, then reduce heat to low, cover partially, and let it cook for at least 8-12 hours, or up to 24 hours for maximum flavor and nutrition.
    12h

    Skim off any foam that rises to the surface during the first hour of simmering for a clearer broth.
  • 4

    Once cooked, strain the broth through a fine-mesh sieve into clean containers. Discard the solids. Let it cool completely before refrigerating or freezing.
    Step 4 visual
    Preview
    15m
    Step 4 visual
    Preview
    Once cooked, strain the broth through a fine-mesh sieve into clean containers. Discard the solids. Let it cool completely before refrigerating or freezing.
    15m

    Broth can be stored in the refrigerator for up to 5 days or frozen for several months.
💡 Tip: Click on any step to mark it as completed and track your cooking progress!

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