Homemade Bone Broth Recipes – Beef and Pork
Recipes for Slow Cooker, Crock Pot, and Stove Top
Homemade Bone Broth Recipes – Beef and Pork. Making your own bone broth, whether it be with a slow cooker, crock pot, or the stove top offers numerous benefits, both culinary and nutritional. The bone broth is rich in collagen, minerals, and amino acids that support joint health, gut health, and immune function. Homemade bone broth allows you to control the ingredients, avoiding preservatives and excess sodium often found in store-bought versions.
It’s also a sustainable way to utilize leftover bones and vegetable scraps, reducing food waste. Beyond its health perks, bone broth enhances the flavor of soups, stews, and sauces, making it a versatile addition to your kitchen.
Below are the recipes I’ve used when making my own Beef and Pork Bone Broth. And so far I have not been disappointed in any of them.
Choose the Best Bones
The best bones for making bone broth depend on the flavor and nutritional profile you’re aiming for. The more bones you use, the richer and more flavorful your broth will be. Here are some top options:
- Beef Bones: Use marrow bones, knuckle bones, oxtail, or shank bones. They’re rich in collagen, gelatin, and minerals, producing a robust and flavorful broth.
- Pork Bones: Pork trotters and neck bones are excellent for a hearty broth with a slightly sweet flavor.
Combining bones with a mix of marrow, joints, and cartilage enhances the flavor and nutrient density of the broth. Always choose high-quality bones from grass-fed, organic, or pasture-raised sources for the best results.
BEEF & PORK BONE BROTH – Beef Bone Broth can be used as a base for soups, stews, sauces, or enjoyed as a warm, nourishing drink. Pork Bone Broth is versatile and works as a base for ramen, soups, stews, or as a hearty, warm drink as well.
HOMEMADE BEEF AND PORK BONE BROTH
INGREDIENTS
* FOR BEEF BROTH: 2-3 lbs Beef Bones (marrow bones, knuckle bones, or oxtail)
* FOR PORK BROTH: 2–3 pounds of Pork Bones (trotters, neck bones, ribs, or a mix)
2 Carrots, scrubbed and snapped into pieces
2 Celery stalks, washed and snapped into pieces
1 Onion, peeled and quartered
3 Garlic cloves, peels and squashed
1/2 Lemon, squeezed
2 Bay leaves
1 tsp Salt
1 tsp fresh ground Pepper
few sprigs of fresh Herb (thyme or parsley)
Water, enough to cover the bones and vegetables
INSTRUCTIONS
Roast the Bones – optional but recommended. Preheat the oven to 400°F (200°C). Place the bones on a baking sheet and roast for 20–30 minutes, turning once. This step adds depth and richness to the flavor.
In a large stockpot or slow cooker, add the roasted bones, chopped vegetables, lemon juice, bay leaves, and herbs. Pour enough water to fully submerge the bones and vegetables, leaving about 2 inches of space at the top.
For a SLOW COOKER: Turn on high for first hour. Then turn to low for the remaining 11 hours (the longer the better as it extracts maximum nutrients and flavor). STOVE TOP: Bring the pot to a boil, then reduce to a gentle simmer. Skim off any foam or impurities that rise to the surface during the first hour. Let the broth simmer for 12–24 hours to extract maximum nutrients and flavor. Add water as needed to keep the bones submerged.
Once done, remove the bones, any meats, and the carrots from the cooking apparatus and set aside (these make a yummy meal). Scoop out the remaining vegetables and herbs and discard. Use a fine mesh strainer to separate the liquid from any remaining bones and vegetables. Let the broth cool to room temperature, then refrigerate. Once chilled, skim off the fat layer on top if desired. Store in the refrigerator for up to 5 days or freeze for longer storage.
TIPS FOR BEEF BONE BROTH
* Use a slow cooker for convenience and even cooking.
* For extra collagen, add beef feet or additional connective tissues.
* Season the broth lightly during cooking and adjust flavors before serving.
TIPS FOR PORK BONE BROTH
* Lightly season during cooking and adjust the seasoning to taste before serving.
* Pork trotters are especially gelatin-rich and will make your broth thicker and more nutrient-dense.
* For added flavor, you can include ginger and star anise, particularly if you’re aiming for an Asian-inspired broth.
And if you’re planning on going on this 21 day Bone Broth Diet and want to make your own meals, I can send you the PDF’s for the YES and NO FOODS allowed on the diet. Just let me know where to send them ↓
