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Also try: Instant Pot Bone Broth
At a glance: Bone Broth — Tallow-Enriched Slow Simmered: serves 8, cooked in tallow, with no seed oils.
New to making broth? Read our complete bone broth guide: bones, simmer times, troubleshooting and storage.
Bone broth is the food that every ancestral culture produced without a name for it — bones simmered in water until the collagen converts to gelatin and the marrow dissolves into the liquid. The resulting broth is high in glycine, proline, and hydroxyproline — amino acids that are underrepresented in modern diets because muscle meat contains almost none of them. The fat cap that solidifies on the surface is tallow: keep it for cooking or skim it for a cleaner broth.
Bone Broth Recipe
Ingredients
- 2kg mixed beef bones — marrow bones and knuckle bones in combination
- 2 tbsp beef tallow
- 2 carrots, roughly broken
- 2 celery stalks, broken
- 1 large onion, halved (skin on)
- 1 head of garlic, halved crosswise
- 2 tbsp apple cider vinegar
- 2 bay leaves
- 4 fresh thyme sprigs
- 1 tsp sea salt
- Cold water to cover — approximately 3-4 litres
Method
- Preheat oven to 220°C (425°F). Spread the bones on a roasting tray. Roast for 30 minutes until deeply browned. This caramelisation is the foundation of flavour.
- Transfer the roasted bones to your largest stockpot. Add the apple cider vinegar and enough cold water to cover by 5cm. A splash of vinegar is a traditional addition. Let sit for 30 minutes before heating.
- Add the tallow, carrots, celery, onion, garlic, bay leaves, and thyme.
- Place over medium heat. Bring to a bare simmer — small bubbles rising occasionally, not a rolling boil. Skim any foam in the first 30 minutes.
- Maintain the bare simmer for 12 hours minimum (24 hours for maximum gelatin extraction). Add water if the level drops below the bones.
- Strain through a fine-mesh strainer. Discard all solids. Season with salt.
- Cool to room temperature. Refrigerate overnight. The fat cap will solidify on top — remove it for a leaner broth or stir it back in for the full ancestral fat profile.
- Good bone broth gels solid in the refrigerator. If yours stays liquid, simmer uncovered for another 2 hours.
Why apple cider vinegar?
A small splash won’t make the broth taste sour. Use 2 tablespoons per 3 litres of water.
Is bone broth seed oil free?
Yes. The only fat is tallow rendered from the bones plus any added tallow.
How long does it keep?
1 week refrigerated. 6 months frozen — freeze in ice cube trays for easy portioning.
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