Bone Broth

1 Reviews
100% would make this recipe again

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1 kg beef bone
6 liters water 6 L
2 tbsp apple cider vinegar 30 mL
3 carrots, cut in half 300 g
1 onions, cut in half 200 g
3 stalks celery, cut in half 220 g
3 bay leaf 0.4 g
1 tbsp coarse salt 20 g
1/2 bunch Italian parsley, fresh 50 g
1/4 tsp peppercorns 1 g

Before you start

This broth can be made on the stovetop or in a slow cooker.


  1. Preheat the oven to 150°C/300°F. Place the bones on a cookie sheet then cook in the middle of the oven for 30 min. Remove from the oven and let cool e few minutes.
  2. Add the water, vinegar and bones to a large pot or a slow cooker. Set aside.
  3. Prepare the vegetables: Cut the carrots, onion and celery stalks in half.
  4. Add the vegetables, salt and bay leaves to the pot. Bring the liquid to a boil, then cover and simmer over low heat for 18-24 h. When there are 30 min remaining to cook, add the parsley and peppercorns. Remove from heat and let cool for about 30 min.
  5. Strain broth through a sieve, pressing the vegetables to get the most broth.


This broth will keep up to 1 week in the refrigerator, 4 months in the freezer.

Nutrition Facts Table

per 1 serving (120 g)


% Daily Value




3 g

0 %

Saturated 0.7 g
+ Trans 0 g

0 %


10 mg


140 mg

0 %


1 g

0 %


0 g

0 %


0 g

Net Carbs

1 g


0 g

Vitamin A

0 %

Vitamin C

0 %


0 %


0 %


This recipe is :
Low  :
Saturated Fat
Free  :
Added Sugar, Trans Fat


1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables 0

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1 Reviews (1 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Halal | Kosher | Low Saturated Fat | Slow Cook

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