Nourishing Beef Bone Broth

Why Bone Broth?

By consuming bone broth, we benefit from an important of set nutrients in one serving.  These include calcium, protein, magnesium, phosphorus, vitamin D, potassium, zinc, manganese, copper, boron, iron, vitamin A, vitamin K, vitamin C, and the B vitamins.  These are necessary for the integrity of our joints as well as our digestive and immune health.  

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3-4 pounds beef bones (marrow bones, oxtail, short ribs, or knuckle bones)

2 carrots, cut into 1.5 inch pieces

1 onion, quartered (or leek, cut up)

1 garlic head, halved crosswise

2 celery stalks, cut

2 bay leaves

2 T black peppercorns

1 T apple cider vinegar


1.     Preheat oven to 450°F. Roast beef bones, carrots, onion/leek, and garlic on a roasting pan for 20 minutes. Move the contents around and roast for another 20 minutes.

2.     Place the roasted items in a stockpot or slow cooker and add enough filtered water to cover.  Stir in bay leaves, peppercorns, celery and vinegar and let sit for 20 minutes.

3.     Bring the pot to a boil, then reduce heat to a low simmer with lid slightly ajar.  Remove foam occasionally.  Simmer for a minimum of 8 hours, adding more water if necessary to make sure the contents continue to be covered with water.

4.     Allow the pot to cool and strain the broth, discarding bones and vegetables. Store for up to five days in the fridge or freeze.

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