Today, we’re diving deep into a recipe that has been a cornerstone in kitchens for centuries and is still a nutritional powerhouse today: collagen-rich beef bone broth. For those of you who know and love it, you’ll understand when I say bone broth is more than a food—it’s a tradition, a ritual, and one of the most healing things you can make in your kitchen.

Bone broth is the ultimate nutrient-dense comfort food, with benefits that stretch from head to toe. It’s full of minerals, amino acids, and of course, collagen and gelatin—which are fantastic for joint health, hair, skin, nails, and gut health. But that’s just the beginning!

Why Bone Broth?

1. Hydration Hero
   Bone broth is incredibly hydrating. It’s packed with electrolytes, which makes it an ideal drink for new mothers or anyone needing a gentle boost. I love sipping a warm mug of broth in the morning, almost like coffee!
2. Protein Partner
   Beef bone broth, especially when made from grass-fed beef bones, provides amino acids that are essential for health, including glycine and proline. These aminos support digestion and help your body absorb even more nutrients from the foods you eat, making every meal more nourishing.
3. Natural Collagen Boost
   While collagen powders are popular, I believe that broth is a much more holistic and delicious way to support collagen in your body. Collagen is a protein found in connective tissue, and when you simmer bones over a long period, it breaks down into gelatin, which can improve everything from joint flexibility to skin elasticity.
4. Digestive Support
   Homemade broth has a soothing quality that can help support the gut, thanks to the gelatin and amino acids. It’s especially helpful if you’re recovering from an illness or just want to give your stomach a break from rich foods.

Homemade vs. Store-Bought

Yes, you can buy broth in the store, but nothing quite compares to homemade. Making it yourself allows you to control the quality of the ingredients, the simmering time, and the flavors. Store-bought broths are convenient, but they’re often high in sodium and lacking in that rich gelatin that makes homemade broth so nourishing.

I like to simmer the broth for at least 12 hours, sometimes even longer! This extended cooking time allows all the nutrients to slowly release from the bones, and the result is a silky, golden broth with a deep, complex flavor.

Why Vinegar is Key

One of the most important ingredients in this recipe is vinegar—yes, you read that right! Vinegar plays a crucial role in extracting the minerals and nutrients from the bones. The acid in vinegar helps draw out the gelatin, amino acids, and essential minerals from the bones, making this broth an incredibly rich and nourishing base. Not only does it make the broth more flavorful, but it also allows you to absorb more of the beneficial nutrients that are locked inside those bones.

The Secret Addition: Bone Marrow

For extra richness and nutrition, I love adding bone marrow to my broth. Bone marrow is packed with healthy fats, collagen, and essential nutrients that enhance the overall health benefits of the broth. Plus, after simmering for 12 hours or more, the marrow inside the bones becomes soft and flavorful. You can spread the marrow onto sourdough toast for a nutrient-packed snack—it’s incredible brain food, and my 11-month-old absolutely loves it!

My Method for Making Bone Broth

I like to collect a mix of fatty bones and lean bones for this recipe. Here’s how I make my bone broth:

1. Roasting the Fatty Bones: First, I take the fattier bones (like the knuckles or ribs) and roast them in the oven for about 30 minutes at 400°F (200°C). I flip the bones halfway through to ensure they’re evenly roasted. Roasting adds a deep, rich flavor to the broth and helps render the fat, making it extra rich and nourishing.
2. Soaking the Leaner Bones: Meanwhile, I take the leaner bones, such as bone marrow, and place them in a large 10-quart pot. I cover the bones with cold water, then add about 2 tablespoons of apple cider vinegar. I let them soak for 30 minutes to an hour—this step is crucial for extracting all the minerals and collagen from the bones.

I like to collect a mix of fatty bones and lean bones for this recipe. Here’s how I make my collagen-rich beef bone broth:

Ingredients:

• 450g grass-fed organic oxtails (you can mix these with other fatty bones like knuckles or patellas if you like, but for this recipe, I use oxtails)
• 900g bone marrow
• 900g organic beef bones
• 2 carrots (or parsnips, depending on what you have)
• 3-4 onions, cut with skins on
• Fresh thyme and sage (a few sprigs of each)
• 2 celery stalks
• 8 black peppercorns
• 2-3 garlic cloves (optional, for added flavor)
• 240ml apple cider vinegar (this is crucial, as it helps draw out the minerals and proteins from the bones)

Instructions:

1. Soak the Bones:
   In a large 10-quart pot, place all your beef bones ( marrow bones, and other bones) and cover them with filtered water. Add the apple cider vinegar and let it sit for about 30 minutes. The vinegar helps to draw out the minerals and collagen from the bones, which is key to creating a rich, nourishing broth.
2. Roast the Fatty Bones:
   While the bones are soaking, preheat your oven to 200°C (400°F). On a large baking tray, spread out your fattier bones (such as the oxtails and knuckles). Roast in the oven for about 30 minutes, flipping the bones halfway through to ensure they are evenly browned. Roasting adds a deep, savory flavor and helps render out the fat, which will enrich your broth.
3. Combine the Bones and Oils:
   After roasting, carefully transfer the fatty bones to your soaking pot. Don’t forget to pour in any oils that have rendered out of the bones while roasting, as they will add richness to your broth. You can deglaze the roasting pan with a splash of water to loosen up any browned bits stuck to the pan, then pour this into the pot as well.
4. Add the Vegetables and Herbs:
   Add the rest of the ingredients: carrots (or parsnips), onions (with skins on for extra color and nutrients), celery, thyme, sage, peppercorns, and garlic (if using). Stir everything together gently.
5. Simmer:
   Bring the pot to a gentle boil over medium-high heat, then immediately reduce the heat to low. Let the broth simmer, uncovered, for at least 12 hours, but ideally 18-24 hours to extract maximum nutrition from the bones. Skim off any foam or impurities that rise to the surface during the first few hours of simmering.
6. Strain and Enjoy:
   Once the broth has simmered to your satisfaction, strain it through a fine-mesh sieve or cheesecloth into a large bowl or container. Discard the solids. Taste the broth and adjust the seasoning if needed. You can store your bone broth in the fridge for up to 5 days or freeze it for longer storage.

Beef Tallow:
When the broth cools, all the rendered fat from the bones will rise to the top. This fat is known as beef tallow—and let me tell you, it’s a treasure! Carefully cut through the hardened fat and transfer it to another container. You’ll want to clean it a few times, rinsing it with cold water to remove any impurities, before storing it in the fridge. Beef tallow is perfect for cooking steaks, chicken, or even adding to your morning coffee for extra richness.

Making your own bone broth is a deeply rewarding experience, not just for the nutrients it provides but for the sense of connection to a long-standing culinary tradition. The process is simple, but the benefits are truly profound. Whether you’re nourishing your body with a cup of warm broth or using it as a base for your favorite dishes, you’ll feel the healing power in every sip and bite.

So, next time you’re looking for a natural, nutrient-dense food that’s as good for your body as it is comforting to your soul, turn to collagen-rich beef bone broth. It’s a timeless classic that never goes out of style.