Beef Bone Broth
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Beef Bone Broth

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The difference between bone broth and stock all comes down to the length of cooking time and the addition of acid, in this case vinegar. The longer cooking time of the bone broth allows the collagen and minerals from the bones and connective tissue to dissolve into the liquid. When cooled in the fridge, your broth will turn into a hard jelly.
<b>Prep:</b> 10 mins Prep: 10 mins
<b>Cook:</b> 30 mins 24 hours Cook: 30 mins 24 hours
Serves 10-12 Serves 10-12
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  • 2 kg beef or lamb bones or a mix of both
  • 2 onions
  • 2 stalks celery
  • 2 large carrots
  • Parsley – several large sprigs
  • Fresh Thyme – several large sprigs
  • 2 dried bay leaves
  • 2 tablespoons peppercorns
  • 2 tablespoons cider vinegar
  • 2 dessertspoons salt or to taste
  • 3-4 large garlic cloves peeled. 
  • Fresh ginger - a thumb sized piece sliced


  1. This step is optional but makes for a darker broth. Heat to over to 180°C (350°F). Lay out the bones on a baking paper covered tray. Roast for 25-30 minutes until well browned.
  2. Put the bones and all the ingredients into a large crock pot - vegetables and herbs at the bottom and meat on top. Cover with water (up to 2 Litres), ensuring water level is a few centimetres from the top. 
  3. Cover and cook on low for 24 hours. A good sign that it is done is that the bones should look porous and dry and the connective tissue, tendons and cartilage will have dissolved. 
  4. Remove the bones and larger vegetables and herbs. Strain broth through a fine sieve into storage jars. For a really clear broth use a sieve and muslin cloth. Discard vegetables and bones. If you want a low fat broth check out tips and tricks below. 
  5. Adjust seasoning to taste. 
  6. Broth can be stored in the fridge for up to 5 days or frozen for up to 6 months. 
  • Nutrition
  • Tips & Tricks

Nutrition Information Per Serving

Serving size: 204g
Energy kJ (kcal) 551(132)
Protein (g) 7.5
Fat (g) 9.4
Saturated (g)
Carbohydrate (g) 2.2
Sugars (g)
Sodium (mg) 151
Iron (mg) 0.6
Zinc (mg) 1.2
Vitamin B12 (ug) 0
Selenium (ug) 0.4

Analysis of bone broth in our recipe analysis tool cannot yield accurate results. This nutrition information is based on 'Soup bone and vegetable broth' from Food Works 10, so is only indicative of the energy and nutrients found in this type of bone broth. 
  • For less waste discard vegetables into a Bokashi compost bucket.
  • For a really brown stock throw some of the 4-5 pieces of onion skin in with the vegetables at step 2. 
  • If you like it spicy hot, add one or two whole chilli or chilli flakes at step 2.
  • To reduce the fat content, allow broth to cool, pop it into the fridge, once cold remove all the fat from the top. Then reheat and strain as per step 4. 
  • Freeze broth in silicone muffin trays and when frozen transfer to zip lock bag. 

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