I perfected a gut healing Homemade Bone Broth using organic beef bones that concentrates collagen and minerals to support gut health.

Jump to Recipe

I’m always chasing that deep, slow simmer smell, the kind that makes you pause. After messing with a hundred Beef Bone Broth and Bone Broth Soup Recipes I finally landed on something that felt like it actually helped my stomach, not just tasted good.

Using organic beef bones and a splash of raw apple cider vinegar with the mother wakes up the marrow, pulls out that silky body, and somehow calms digestion. I won’t pretend it’s instant magic, but there is a real, stubborn comfort in the glass jar of broth you make, and it makes you want to keep going.

Ingredients

Print Recipe (No Advertisments)

Beef bones: rich in collagen and protein, supports gut lining and joint health.
Apple cider vinegar: adds gentle tang, helps extract minerals, aids digestion.
Carrots: add natural sweetness and fiber, give vitamins A and antioxidants.
Onion: savory depth, contains prebiotic fibers that feed good gut bacteria.
Garlic: immune boosting, antibacterial compounds, adds warming flavor to broth.
Turmeric: anti inflammatory and earthy, may soothe inflammation and digestion.
Kombu (optional): sea vegetable, give minerals, natural umami and gut friendly iodine.
Parsley stems: subtle herbiness, adds vitamins and aids mineral balance.
Ginger: warming, helps settle digestion and add bright spicy notes.
Black peppercorns: give spice, help absorption of turmeric, mild digestive stimulant.

Ingredient Quantities

4-6 pounds organic beef bones (marrow bones knuckles and oxtail), grass fed if you can

2 tablespoons raw apple cider vinegar with the mother

12-16 cups filtered water (about 3 to 4 liters)

2 medium carrots, unpeeled

2 celery stalks

1 large yellow onion, unpeeled

4 garlic cloves

2 bay leaves

1 tablespoon whole black peppercorns

1 small bunch parsley stems

1 1-inch piece fresh ginger (or 1 teaspoon ground ginger)

1 teaspoon ground turmeric or 1-inch fresh turmeric root

1 to 2 teaspoons sea salt

1 piece dried kombu or 1 tablespoon kelp, optional

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 400 F if you want deeper flavor, then roast 4 to 6 pounds organic beef bones (marrow bones, knuckles and oxtail) for 30 to 45 minutes until brown, tossing once. If you want less mess skip roasting and do a quick blanch: cover bones with cold water, bring to a boil 10 minutes, drain and rinse to remove impurities.

2. Put the bones in a large stockpot or slow cooker, add 2 tablespoons raw apple cider vinegar with the mother and 12 to 16 cups filtered water (enough to cover bones by about an inch). Let sit 30 to 60 minutes before heating so the vinegar can draw minerals out of the bones.

3. Add the veggies and aromatics: 2 medium carrots unpeeled roughly chopped, 2 celery stalks roughly chopped, 1 large yellow onion unpeeled and quartered, 4 garlic cloves smashed, 2 bay leaves, 1 tablespoon whole black peppercorns, and a small bunch of parsley stems. Add 1 inch fresh ginger sliced or 1 teaspoon ground ginger, and 1 teaspoon ground turmeric or 1 inch fresh turmeric root. Add the optional piece of dried kombu or 1 tablespoon kelp now if using.

4. Bring to a very gentle simmer over medium heat then reduce to the lowest heat. You want tiny bubbles not a rolling boil. Skim and discard the grey foam and scum that rises in the first 30 to 60 minutes, it makes the broth clearer and less bitter.

5. Simmer low and slow: for beef bones aim for 12 to 24 hours, for big knuckles and oxtail you can go up to 48 hours if you like. In a slow cooker set low for 24 to 48 hours. In an electric pressure cooker cook 2 to 3 hours on high and let natural release for best gelatin. Check water level occasionally and add hot filtered water to keep bones covered.

6. About 30 minutes before you finish, taste and add 1 to 2 teaspoons sea salt as needed. If you used kombu remove it before the last 10 minutes so it does not turn slimy. Remember you can always add salt later but cant take it out.

7. Turn off heat, use tongs to fish out the big bones and vegetables. Press or scrape marrow from bones into the pot if you roasted them, that stuff is gold. Strain the broth through a fine mesh strainer lined with cheesecloth into a large bowl or another pot to remove small particles.

8. Cool the strained broth slightly on the counter then chill in the fridge uncovered until the fat solidifies on top, usually a few hours or overnight. Skim off and reserve the fat if you want to use it for cooking, or discard for a leaner broth. A good bone broth will gel when cold this means you made it right.

9. Store in airtight containers: refrigerate up to 3 to 5 days or freeze in portions for up to 6 months. Use mason jars leaving headspace if freezing. Reheat gently on low so it doesn’t boil, and add fresh herbs or lemon if you like when serving.

10. Quick hacks and tips: roast bones for richer color, but blanch for cleaner flavor; always start with cold water and vinegar to pull minerals; keep the simmer gentle or broth gets cloudy and bitter; use reserved fat to sauté veggies for soup bases; and never give cooked bones to pets because they can splinter. Enjoy sipping daily for gut healing or use as a base for soups and stews.

Equipment Needed

1. Rimmed baking sheet or roasting pan (for browning bones if you roast them)
2. Large heavy stockpot or slow cooker or electric pressure cooker (pick one based on how long you wanna simmer)
3. Chef’s knife and sturdy cutting board
4. Long tongs and a skimmer or slotted spoon (for fishing bones and skimming scum)
5. Long-handled wooden or heatproof spoon and a ladle
6. Fine mesh strainer plus cheesecloth or a nut-milk bag (for a clear broth)
7. Large heatproof bowl or second pot (to catch the strained broth)
8. Mason jars or airtight containers with lids for storing and freezing, dont forget headspace

FAQ

Q: How long should I simmer the bones?

A: Cook on a very low simmer for 12 to 48 hours, most folks aim for about 24 hours for good gelatin and flavor. If you use a pressure cooker youll get similar results in 2 to 3 hours. Keep it at a gentle simmer dont boil hard.

Q: Why add raw apple cider vinegar and when do I add it?

A: The acid helps pull minerals and collagen out of the bones. Add the 2 tablespoons to cold water with the bones and let it sit 20 to 30 minutes before heating, then start the simmer.

Q: Should I roast the bones first?

A: Roasting at 400 degrees for 30 to 45 minutes gives a deeper, richer flavor and darker color. Its optional though, if you skip roasting you get a cleaner lighter broth that can gel better sometimes.

Q: How do I store, freeze and reheat the broth?

A: Fridge up to 5 days, freezer up to 6 months in portions. After chilling you can remove the solidified fat and save it for cooking. Reheat gently to simmer dont boil hard, and thaw in the fridge overnight for best texture.

Q: How do I know the broth is done or if it will gel?

A: When cooled it should be jelly like from gelatin. If it doesnt fully gel its still nourishing, you may need more knuckles or marrow bones or longer simmer next time, or use less water.

Q: When do I add salt, kombu, ginger and turmeric?

A: Add salt near the end so you control seasoning, 1 to 2 teaspoons is a good guide. Put kombu in the last 30 minutes to avoid bitterness. Fresh ginger and fresh turmeric are best added during the last hour, ground turmeric can go in earlier but fresh gives brighter flavor.

How To Make Gut Healing Bone Broth With Organic Beef Bones Recipe Substitutions and Variations

Organic beef bones (marrow, knuckles, oxtail) -> grass fed lamb bones, free range chicken carcass, or pork trotters; lamb or pork give similar collagen but will change flavor, chicken makes a lighter, quicker broth.
2 tablespoons raw apple cider vinegar with the mother -> 2 tablespoons lemon juice or 1 tablespoon white wine vinegar; these still help pull minerals out, lemon will brighten the broth more.
1 small bunch parsley stems -> cilantro stems, thyme sprigs, or a few celery leaves; same kinda fresh herb backbone, just tweak the final taste.
1 piece dried kombu or 1 tablespoon kelp, optional -> a few dried shiitake mushrooms, wakame, or 1 teaspoon fish sauce (add at the end); they add umami and depth but not exactly the same mineral/iodine profile.

Pro Tips

– Roast or blanch based on what you want, but crack the big bones or ask the butcher to saw them for you so marrow and collagen come out faster. Roasting adds color and umami, blanching keeps it cleaner, and splitting bones is the trick most people skip.

– Let the vinegar sit with cold water and bones before you heat anything. Even 20 to 30 minutes helps pull more minerals. If you have time, longer is better, but don’t skip it if you want a truly mineral-rich broth.

– Keep it barely simmering and skim early and often. Tiny bubbles only, or the broth gets bitter and cloudy. If you still get cloudiness try an egg white clarification or cool the broth and strain again through cheesecloth. And remove kombu before the last 10 minutes so it won’t turn slimy.

– Chill uncovered so the fat rises and solidifies, then skim and save that fat for sautés or discard for a leaner broth. Freeze portions in jars with headspace or in ice cube trays for quick uses. Never give cooked bones to pets because they can splinter and harm them.