Now that we’re in October, the weather is starting to cool down a little here in California, and with flu season upon us, I’ve been getting back into my daily bone broth ritual.
There’s nothing quite like a warm cup of homemade bone broth on a chilly morning or evening. It’s comforting, nourishing, and a wonderful source of protein and natural collagen. Bone broth also contains minerals and other nutrients, and making it at home is surprisingly easy and much more affordable than buying a quality store-bought broth, which can cost around $6 a container!
The best part? You can customize it with your favorite herbs, spices, and aromatics, save the rendered beef fat for cooking, and use the tender meat and marrow to make another delicious meal. Less waste, more flavor!
Let’s make a batch. 🍲
Ingredients
- Bone-in beef shank, center-cut
- Beef marrow bones
- Beef chuck neck bones
- Carrots
- Celery
- 1 onion, quartered
- 1 whole head of garlic
- Bay leaves
- 1 cinnamon stick
- Fresh ginger
- Fresh parsley
- Salt and black pepper, to taste
- Cold water, enough to cover the bones
For the bones, I picked up one package of each at @ralphs. As for the vegetables, herbs, and seasonings, feel free to adjust everything to your taste. This is the combination I chose for my broth.
When I heat a cup to drink, I like to add a squeeze of fresh lemon juice and a little turmeric for extra flavor.
Instructions
- Rinse the bones and place them in a large stockpot. Cover with cold water and bring to a boil. As the water heats, you’ll notice a white or grayish foam forming on the surface. Skim it off with a spoon to help keep your broth clear.
- Add the carrots, celery, onion, garlic, bay leaves, cinnamon stick, ginger, parsley, salt, and black pepper. Bring everything back to a gentle boil, then cover partially and reduce the heat to low.
- Let the broth simmer gently for about 3 hours, adding water if needed to keep the bones submerged. If using a pressure cooker, follow your appliance’s instructions; around 2 hours under pressure can work well for a rich, flavorful broth.
- Once the broth is ready, strain it into a large heat-safe container, separating the liquid from the bones, vegetables, and meat. Let it cool promptly, then refrigerate in shallow containers. Avoid leaving it at room temperature for more than 2 hours.
- Once chilled overnight, you’ll notice a solid layer of fat on top. Remove it and save it in a separate jar for cooking. That flavorful beef fat is perfect for sautéing vegetables, roasting potatoes, or adding richness to soups!
- Transfer the chilled broth into airtight containers and keep it refrigerated for 3–4 days, or freeze it for longer storage. When you’re ready for a cup, reheat it thoroughly and add fresh lemon juice and turmeric if you like.
And please don’t throw away the meat or the marrow! The meat is tender and full of flavor, and the marrow is an absolute treat.
I used some of the reserved beef fat to sauté fresh vegetables, added a few cups of my homemade broth, and let everything simmer until the vegetables were tender. Then I stirred in the reserved beef to warm it through. The result? A simple, comforting beef and vegetable soup made almost entirely from the same batch of ingredients. Nothing goes to waste!
A little tip: Homemade bone broth can be a lovely addition to your routine, providing protein and collagen-derived amino acids. While it’s not a proven way to prevent the flu or treat inflammation, I love having a warm, homemade cup ready whenever I want something comforting and nourishing.
Homemade, economical, and full of flavor. The kind of kitchen staple that makes the colder months feel a little cozier. 🤎