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A glass mason jar filled with brown liquid sits on a wooden surface, with a colorful cloth and a kitchen setting in the background.
Melissa Jo

Bone Broth Soup

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Ingredients
  

  • 2-3 lbs of Beef Sliced Marrow bones
  • 4 stalks of celery roughly chopped
  • 3 carrots peeled and roughly chopped
  • 6-7 cloves of garlic peeled
  • 2 large onions roughly chopped
  • 1-2 tbsp. of tomato paste
  • 1-2 tbsp of olive oil
  • 1 tsp of peppercorns whole
  • 1 tbsp of garlic powder
  • 3 tbsp. of apple cider vinegar
  • 1 tbsp of kosher salt

Method
 

  1. Preheat the oven to 425
  2. add the tomato paste and olive oil to a bowl containing the beef bones (rub the mixture into the beef bones)
  3. put the bones onto a baking sheet & pop into the oven at 425 for 15 minutes
  4. remove from the oven & flip over the bones then add the celery, onions, and carrots to the baking sheet
  5. put the baking sheet back into the oven for another 20 minutes at 425
  6. remove everything from the baking sheet using tongs and add into a large sauce pot or dutch oven
  7. cover the contents of the pot with water
  8. add the garlic cloves, peppercorns, garlic powder, apple cider vinegar, add salt to the pot
  9. bring to a boil (boil for 5 minutes)
  10. lower the heat to a VERY low simmer (cover the pot with a lid, but leave it left slightly ajar)
  11. simmer all day for at least 8 hours...for best results simmer 24 hours
  12. add water as needed to just cover the bones and veggies throughout the cooking process
  13. skim the foam that results on top of the soup with the back of a cold spoon
  14. use kitchen towels or oven mitts and strain the contents of the pot into a colander over another pot (strain or remove all of the solids from the liquid)
  15. once done let the pot stay on the stove for about an hour afterwards skim the fat that results on top of the soup with a slotted spoon OR place in the refrigerator covered and then skim the fat off after an hour or so

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