Bone Broth Recipe

Ok, so here’s the deal: I grew up in a kitchen where pots simmered all day long, the windows fogged up from steam, and the smell of beef bones roasting would cling to your clothes like perfume. My Nonna used to say you could tell how good the broth would be just by the way the bones smelled after a good roast—deep, caramelized, almost sweet.

Now look, I’m usually the guy making something sweet like Italian Cream Cake for a Sunday dinner or letting the Ninja Creami work its magic on a hot summer afternoon with something like this Ninja Creami recipe. But when the temps dip and the sniffles start making their rounds? This bone broth recipe is what I’m reaching for.

Every Sunday, without fail, there was a big ol’ pot of something bubbling away on the stove. Sometimes it was her minestrone, sometimes tomato sauce, but when the weather turned cold and folks started sniffling, it was bone broth. And let me tell you—she didn’t need to read a blog to know about bone broth benefits. She just knew it made people feel better. Simple as that.

These days, it seems like everybody’s talking about it—”best bone broth recipe,” “beef bone broth recipe,” “simple beef bone broth recipe,” you name it. But back then? It was just a way to make the most outta what you had: beef bones from the butcher, leftover veggies, and a whole lotta love.

What I love about this broth (besides how dang good it tastes) is how forgiving it is. No need for perfection. You toss in your beef bones—femur bones, oxtail, knuckles if you got ’em—and let time work its magic. Roasting ’em first? Yeah, that’s a must. That deep, golden color? That comes from those brown, toasty bits stuck to the pan. Scrape every last one into your pot.

You can cook this bone broth recipe in a stockpot, sure. But if you’re more into that hands-off life? Toss it in your slow cooker and let it bubble away overnight. And yeah, I’ve used the Instant Pot too—a total lifesaver when I forget to start it early (which, let’s be real, happens more than I’d like to admit).

And let’s talk flavor. Some folks try to get fancy and toss every veggie they’ve got into the pot. But listen, the best bone broth recipe? It’s about restraint. Carrots, onions, celery, garlic—done. Let the beef shine. That collagen-rich, golden magic needs space to do its thing.

I usually make a huge batch, cool it overnight, then skim the fat off the top. Some I keep in jars in the fridge for sipping, some goes into freezer bags for soup nights or to jazz up grains. It’s the kinda thing that just makes everything taste better.

FAQs

What should you not put in bone broth?

Skip cruciferous veggies like broccoli or cabbage. They turn bitter and overpower the broth. Same goes for starchy stuff like potatoes. And too many herbs? That can muddy things. Keep it simple.

What bones are best for bone broth?

A combo is king! Knuckles, joints, marrow bones, and a few meaty ones like oxtail or short ribs. Different bones bring different nutrients and flavors.

What is the proper way to make bone broth?

Blanch, roast, simmer, strain. That’s it. Blanching cleans ’em up, roasting builds flavor, simmering does the magic. And don’t rush it. Let it go low and slow for at least 12 hours.

What happens if I drink bone broth daily?

Honestly? Most folks say they feel better overall—maybe it’s the collagen, maybe it’s the ritual. Just make sure it fits your diet and you’re not relying on it for all your nutrition.

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