Slow-cooked bone broth

Slow cooked bone broth

Slow-cooked bone broth

Yield: 4
Prep Time: 20 minutes
Cook Time: 1 day
Total Time: 1 day 20 minutes

Super simple to make and perfect on keto. Bone broth is your best friend during intermittent fasting or anytime. Homemade, soothing, and rich in nutrients. We can almost smell the wholesome aroma of bone broth simmering on the stove. “Bone” appetit!


  • 2.3 kg beef bones or lamb bones, or a combination of the two
  • 2 yellow onions (optional)
  • 2 carrots or celery root (optional)
  • 1 whole garlic (optional)
  • 2 tbsp olive oil
  • 2 tbsp unsweetened tomato sauce (optional)
  • salt and pepper
  • fresh thyme or fresh parsley (optional)
  • 350 ml water, plus extra for boiling
  • 2 tbsp cider vinegar


  1. Preheat the oven to 450°F (225°C).
  2. Place bones and optional vegetables in a baking dish with sides. You don't have to peel the garlic cloves, just crush them a little. Pour olive oil over and add spices. Add tomato sauce and mix to coat the bones and the vegetables.
  3. Roast until the bones and the vegetables are properly browned. This will take about 1–1.5 hours; turn once, about halfway through. Add a cup or two of water towards the end to prevent the juices and flavors accumulating in the dish from burning.
  4. Empty the contents of the baking sheet into a big pot. Add water to cover the contents by a few inches and add the vinegar. Boil for 10–15 minutes. Lower the heat and let simmer for many hours, anything from 8-24 hours will work fine. The broth is done when it's deep brown in color and deeply flavorful.
  5. Now it's time to remove the bones and vegetables (use a strainer).
  6. Simmer to reduce the bone broth to 75–25 percent, depending on whether you want it ready to drink, or ready to freeze in concentrated small cubes. Add salt and pepper to taste.
  7. Cool the broth to room temperature and refrigerate. The broth may become solid and jelly-like once cooled. This is perfectly normal. It will melt again when heated. The broth will last for up to five days in the fridge and for about three months in the freezer.



We recommend using a large spaghetti pot with a strainer, and then you can just remove the contents when finished simmering. After the reduction, you may run the broth through a sieve to remove smaller pieces.

Nutrition Information
Yield 4 Serving Size 1
Amount Per Serving Calories 744Total Fat 52gCarbohydrates 0.1gProtein 62g

Nutritions are calculated automatically by the third party website. We do believe that all nutrition info is correct, but we do advise to do your own search.

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