Photo from Elizabeth Griffin
This nutritious recipe avoids all of the common mistakes made when making bone broth. Produce the most collagen in your broth by using marrow and knuckles. Don't forget to blanch the bones, the process of drawing out impurities, and roast the beef bones for a deep rich flavor.
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- 3 lbs beef bones, preferably marrow and knuckle
- 2 yellow onions
- 1 head garlic
- 1 tsp black peppercorns
- mint leaves, to garnish
- basil leaves, to garnish
- thinly sliced ginger, to garnish
- turmeric (fresh if possible) to garnish
- Red fresno chiles (cut into coins) to garnish
1. Preheat the oven to 450F.
2. Place the beef bones into a large pasta pot and cover with cold water. Bring to a boil and skim any impurities off the top.
3. Reduce to a high simmer and cook for 20 minutes.
4. Discard the liquid and pat the bones dry. Place the bones on a sheet pan and into the oven for 30 to 45 minutes, you want the bones to be very dark when roasted. Check on them after 20 minutes and give them a flip.
5. When roasted, add the bones to your slow cooker and scrape any brown bits from the sheet pan into the slow cooker, as well.
6. Add the onion, garlic, and black peppercorns. Add enough water to cover the bones and cover with the lid.
7. Cook as long as possible, 12 hours is ideal.
8. Strain the broth. Pour into mugs and top with your favorite fresh garnishes.
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This recipe was recently featured in Oz Investigates: What You Need to Know About Fruity Sodas: What’s in Your Orange and Grape Drinks?.