Bone broth
Rich, nourishing homemade bone broth made by slow-simmering roasted bones and vegetables for deep flavor. Perfect for sipping on its own or as a base for soups and stews.
Updated : 21 August, 2025
Easy
About 30 min.
Ingredients
2 kilograms
Meat bones
1
Onion
3
Carrot
1 head
Garlic
2
Celery
4
Laurel leaf
2 teaspoon
Peppercorns
1 tablespoon
Apple cider vinegar
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Preheat the oven to 220 C and line a baking tray with baking paper.
Step 2
Arrange the bones on the tray and roast for 30 minutes. Turn them over, then add the onion, carrot, and garlic. Continue roasting for another 10-15 minutes, or until the bones are deeply browned and the vegetables are lightly caramelised.
Step 3
Transfer everything to a very large pot or saucepan with a lid. Add the celery, bay leaves, and peppercorns, then cover with cold water so the liquid sits about 5cm/2in above the ingredients. Drizzle in the vinegar.
Step 4
Cover the pot and bring to the boil. Reduce to a very low simmer and cook for 8-12 hours, occasionally skimming away any foam or fat that rises. The longer it simmers, the richer the flavor, but make sure to check the water level now and then, topping up if the bones become uncovered. If you’re using mostly beef bones, chill the broth overnight in the fridge, then continue simmering the next day for up to 24 hours in total. Alternatively, you can make this in a slow cooker on High for the same cooking time.
Step 5
Once cooked, strain the broth through a fine sieve, discarding the bones and vegetables. Allow to cool before refrigerating. The broth will keep for 5 days in the fridge or up to 6 months in the freezer.