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Beef Bone Broth {Kettle & Fire}

Felesha Bell
There is just nothing better than sipping on a steaming cup of bone broth during the bone chilling winter!
Prep Time 1 hr
Cook Time 1 d
Total Time 1 d 1 hr
Servings 8 -10


  • 3-4 lbs of mixed beef bones oxtail, knuckles, neckbones and/or short ribs
  • sea salt
  • pepper
  • 2 medium carrots coarsely chopped
  • 3 celery stalks coarsely chopped
  • 2 medium onions coarsely chopped
  • 1 tablespoon of olive oil
  • 2 tablespoons apple cider vinegar
  • 2 T. black peppercorns
  • 1 bunch of rosemary
  • 1 bunch of thyme
  • 1 bay leaf


  • Preheat oven to 400 F.
  • Place bones in a single layer on a sheet or roasting pan. Sprinkle generously with salt, pepper and drizzle with olive oil to evenly coat.
  • Roast for 30 minutes, then, flip each bone over and roast for an additional 30 minutes.
  • Chop the vegetables while the bones are roasted and put them with the bones, rosemary, thyme, bay leaf, peppercorns and apple cider vinegar in a large crock pot.
  • Cover completely with water and turn slow cooker to low setting.
  • Allow to cook for 12-24 hours.
  • Add water as needed to keep all the ingredients submerged.
  • Once the broth has reached a dark rich brown color, turn the slow cooker off.
  • Discard the bones, vegetables, stems and bay leaf and strain through a cheesecloth. Cool the pot to room temperature.
  • Once at room temperature pour into jars and let cool in the refrigerator for at least 1 hour.
  • When you are ready to serve, skim the condensed fat off the top of the broth and heat to the desired temperature. Serve it up in a bowl, mug or cup. Say Grace and enjoy!!
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