Beef Bone Broth

  • Author: Ashley Thomas


  • 2 lbs beef marrow bones
  • splash of white wine (only use for parboiling the bones)
  • 1 medium white onion, chopped
  • 2 bay leaf
  • 2 inch ginger, cut in half
  • 1 celery stalk, chopped
  • ½ tsp whole black peppercorn
  • ½ tsp sea salt
  • 1 tbs Apple Cider Vinegar


  1. Bring the bones to a boil in a saucepan filled with water and a splash of white wine and then dump out the water (this helps rid of bone smell).
  2. Rinse the bones with water and then put them into a crock pot.
  3. Add your other ingredients and add enough water to barely cover the bones. Put the crockpot on low and cook for 10-48 hours. (I cooked for 45 hours). Check on your broth occasionally and if the water level drops below the bones, just add more.
  4. Strain the broth, put it in a container and let it cool. Once cool, put it in the fridge, and after several hours, skim off the fat.
  5. Warm it up and drink it, use it in a recipe or store it in the freezer.