Paleo Beef Bone Broth
Recipe type: Soup/Beverage
Cuisine: Paleo/Primal
Prep time: 
Cook time: 
Total time: 
Serves: 32-35 oz
  • 3-4 lbs of mixed beef bones (oxtail, knuckles, neckbones and/or short ribs)
  • 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
  • 1 bay leaf
  1. Preheat oven to 400 F.
  2. Place bones in a single layer on a sheet or roasting pan. Drizzle with olive oil to evenly coat.
  3. Roast for 30 minutes, then, flip each bone over and roast for an additional 30 minutes.
  4. Chop the vegetables while the bones are roasted and put them with the bones, bay leaf and cider vinegar in a large crock pot or soup pot.
  5. Cover completely with water and bring to a high simmer.
  6. Reduce the heat to low and let simmer for 12-24 hours. Throughout simmering, add water as needed to keep all the ingredients submerged.
  7. Once the broth has reached a dark rich brown color, remove from heat.
  8. Discard the bones, vegetables and bay leaf and strain through a cheesecloth.
  9. Cool the pot to room temperature.
  10. Once at room temperature pour into jars and let cool in the refrigerator for at least 1 hour.
  11. Skim the condensed fat off the top of the cooled broth and heat to the desired temperature.
Recipe by Kohler Created at