Bone broth recipe

Bone broth recipe

Our recipe for the bone broth is for a quantity of 5 liters of broth.

In any case, you can keep the bone broth in the refrigerator for 4 days after cooking, otherwise we recommend freezing the broth in portions. Then you can take it out in the morning and defrost it and use it later for cooking or drink it in between.

To cook bone stock yourself, it is best to ask for beef bones or chicken carcasses at your local butcher's shop. Try to get bones with a high collagen content if possible, e.g. ankle, patella, foot bones and thigh bones. Also make sure to get bones from organic farming, as the bone stock should be as natural and nutritious as possible.

At JARMINO we simmer our bone broth for 20 hours. This allows us to extract as many of the valuable nutrients as possible, such as amino acids, collagen and glycosaminoglycans, from the bones and bone marrow and bind them in the broth. At home, it is unfortunately almost impossible to cook a broth for 20 hours, but after 8-10 hours you will achieve a good result and a rich bone broth.

Buy bone stock from JARMINO

Recipe for 5 liters, preparation time: 8-10 hours

  • 2,5 kg beef bone
  • 5.5 liters of water
  • 4 medium-sized carrots
  • 1/4 celeriac
  • 100g leek
  • 2 large tomatoes
  • 2 large white onions (approx. 300g)
  • 30ml apple vinegar
  • ½ Bunch of fresh parsley
  • 40g rock salt or sea salt
  • 2 tsp black pepper
  • 3 bay leaves
  • 3g thyme
  • To taste: 2 cloves of garlic
  • Ghee

  1. Blanch the beef bones in boiling water, take them out after 5 minutes and wash them with cold water. Then roast the bones on a baking tray in the oven until they are lightly brown and have developed roasting aromas.
  2. Cut carrots, tomatoes, celery, leek into cube-sized pieces. Then place the beef bones in cold water with the vegetables, parsley, spices and apple vinegar.
  3. Put onions (and garlic) in a pan and fry them darkly with some ghee, add to the broth.
  4. Bring the broth to the boil briefly once and then simmer for 8-10 hours at low heat, skimming off fat and foam (egg white) several times.
  5. Pass the broth through a cloth and cool it down overnight.
  6. Remove the solid layer of fat from the cold broth and carefully pour it into a pot, the cloudy sediment is not used. If you prefer a more fatty bone stock, you can leave the fat in the stock.
  7. Bring the broth to the boil and season with salt, herbs, spices. Let it stand for 30 minutes and then pass it through a cloth.