Follow our simple bone broth recipe:
For your homemade bone broth, always choose organic ingredients and bones from trusted sources. Ideally, use bones from pasture-raised cattle. A healthy, natural, and nutrient-rich broth is only possible with bones from healthy, well-cared-for animals.
Which bones are best for bone broth?
For homemade bone broth, use beef bones or chicken carcasses. Ask your butcher if the bones come from organic farms and if they can provide joints, kneecaps, foot bones, and thigh bones, all especially rich in minerals and nutrients like collagen.
How long should you cook the bone broth?
If you want to prepare bone broth yourself, it should simmer on your home stove for at least 8 hours.
You can find customer reviews about JARMINO bone broth and our ready-to-use beef bone broth here.
Bone broth cooking (basic recipe)
Our bone broth recipe yields about 5 liters of broth. After cooking, you can safely store the bone broth in the refrigerator for up to 4 days, Otherwise, we recommend freezing the broth in portions for convenience.
Ingredients for the beef bone broth
- 2.5 kg beef bones
- 5.5 liters water
- 4 medium carrots
- ¼ celeriac
- 100 g leek
- 2 large tomatoes
- 2 large white onions (approx. 300 g)
- 30 ml apple cider vinegar
- ½ bunch fresh parsley
- 40g rock salt or sea salt
- 2 tsp black pepper
- 3 bay leaves
- 3g thyme
- Optional: 2 garlic cloves
- Ghee
How to Prepare the Beef Bone Broth
- Start by blanching the beef bones in boiling water for 5 minutes, then remove and rinse them thoroughly with cold water to clean. Next, roast the bones on a baking sheet in the oven until they are lightly browned and rich in roasting aromas.
- Cut the carrots, tomatoes, celery, and leek into roughly cube-sized pieces. Place the beef bones in cold water along with the vegetables, parsley, spices, and apple cider vinegar. (How to cook beef bones - a step-by-step guide)
- Put the onions (and garlic) in a pan and gently brown them in some ghee until deeply caramelized. Then add it to the broth.
- Bring the broth to a gentle boil, then simmer on low heat for 8 to 10 hours, skimming off any fat and foam (protein) several times.
- Strain the broth through a cloth and allow it to cool overnight.
- Once cold, lift off the firm layer of fat and carefully pour the clear broth into a pot, leaving the cloudy sediment behind, which will not be used. If you prefer a richer, fattier bone broth, you can leave the fat in.
- Bring the broth to a boil again, season with salt, herbs, and spices. Let it steep for 30 minutes, then strain once more through a cloth.
And that's it!
Helpful Tips and Tricks for Cooking
- Apple cider vinegar: Adding apple cider vinegar when cooking the bone broth helps extract valuable minerals and nutrients from the bones to enrich your broth.
- Roasting the bones: Roasting the bones intensifies the flavor of the bone broth and gives it a beautiful golden brown color.
- Cooking for 8+ hours: The longer you simmer the bone broth, the more nutrients and collagen are released. After about 20 hours, however, all the nutrients, minerals, and trace elements have been fully extracted. If you cook it any longer, there’s a risk the bones will start to break down and the broth may become cloudy.
