Mineral-Rich Beef Bone Broth
This deeply restorative beef broth is a natural source of types I and III collagen – essential for skin structure, elasticity, and hydration. Alongside collagen, you’ll find iron, zinc, and amino acids like glycine and glutamine, all of which support gut integrity, immune resilience and post-exercise recovery. Store in the fridge for up to five days or up to three months in the freezer.
Serves
6
Cook Time
Dietary
Gluten-Free
Dairy-Free
Ingredients
- 1.5kg organic, grass-fed marrow bones and knuckle bones
- 1 tbsp apple cider vinegar (to extract minerals from bones)
- 1 onion, halved (skin on for trace minerals)
- 2 carrots, chopped
- 2 celery stalks
- 1 bay leaf
- 1 tbsp whole peppercorns
- 2.5–3 litres filtered water
Optional: 1 small piece dried kombu (for added iodine and trace minerals)
Method
- Preheat oven to 200°C (400°F). Roast bones for 30 minutes to enhance flavour and depth.
- Add roasted bones, vegetables, vinegar, bay leaf, and peppercorns to a large stock pot.
- Cover with filtered water, bring to a gentle boil, then reduce heat and simmer very low for 18–36 hours.
- If using, add kombu for the final 20 minutes only (prolonged cooking can turn it bitter).
- Strain through a fine mesh sieve. Allow to cool slightly.
- Transfer to clean glass jars or containers.
Roasting the bones develops complex flavour via the Maillard reaction. Apple cider vinegar helps draw minerals into the broth, while kombu adds natural iodine to support thyroid health.
