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    Bone Broth


    • 4-6 pounds beef bones & oxtail
    • 4-6 pounds root vegetables- potatoes, carrots, onions, etc
    • 1 head garlic (leave cloves whole)
    • 1/2 stick butter
    • Salt


    • Prep: 30min
    • Cook: 12 hours
    • Serves: ?

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    1. In a 425F oven, roast bones for 30 minutes.
    2. Melt butter in a large soup pot. Add bones to the pot, along with onion, garlic, and remaining root vegetables. Fill pot with filtered water. Bring to a boil. Stir well and reduce broth to a simmer. Simmer with the lid on but slightly cracked, for 12-24 hours. Strain and freeze the broth.
    recipes/meat/bone_broth.txt · Last modified: 2018/07/22 06:27 (external edit)