Good-for-You Bone Broth

Stocks made with bones contain nutrients that are key to healing
Contributor
bone broth

The Center Of Discovery

Stocks made with bones contain nutrients that are key to healing, especially for in­dividuals with gastrointestinal or bone prob­lems. Freeze this stock in quart containers and use to make soups, risotto, for saucing and braising. 

Recipe excerpted from The Center for Discovery cookbook Feeding the Heart: Recipes, Flavors and the Seed to Belly Philosophy of the Department of Nourishment Arts.

6
Servings
3199
Calories Per Serving
Deliver Ingredients

Ingredients

  • 20 pounds bones from pasture-raised beef
  • 3 gallons cold water
  • 1 cup tomato paste
  • 4 cups quartered onions
  • 2 cups celeriac, peeled and cut in chunks, or celery
  • 2 cups carrot, peeled and cut in chunks
  • 1/2 cup red or white wine
  • 2 tablespoons sea salt
  • 3/4 tablespoon whole black peppercorns
  • 3 dried bay leaves, broken in two

Directions

Preheat oven to 425 degrees.

Place the bones on a sheet pan and roast until well browned, about an hour. Turn once during cooking.

Reserving the sheet pan with its fat, transfer the bones to a stock pot and add the water; bring to a simmer. Skim off any scum that rises to the surface.

Toss the vegetables in the fat from the roasting pan. Drain excess fat.

Reduce oven temperature to 400 degrees and roast the vegetables until browned, about 40 minutes. Stir in the tomato paste to coat vegetables; roast another 10 minutes. Transfer vegetables to a bowl and set aside. Deglaze the roasting pan with wine and add to the stock.

Simmer the stock for 4 hours. Add the roasted vegetables, salt, peppercorns and bay leaves. Return to a simmer and cook 2 to 8 hours longer.

Line a strainer with cheesecloth and strain stock into storage containers; refrigerate.

When stock is cold, remove the fat that has collected on top (use reserved fat for cooking, if desired). You can use immediately or freeze for up to 6 months. 

Nutritional Facts

Total Fat
156g
100%
Sugar
26g
29%
Saturated Fat
59g
100%
Cholesterol
1268mg
100%
Carbohydrate, by difference
45g
35%
Protein
403g
100%
Vitamin A, RAE
54µg
8%
Vitamin B-12
52µg
100%
Vitamin B-6
6mg
100%
Vitamin C, total ascorbic acid
12mg
16%
Vitamin K (phylloquinone)
60µg
67%
Calcium, Ca
319mg
32%
Choline, total
1354mg
100%
Copper, Cu
1mg
0%
Fiber, total dietary
6g
24%
Fluoride, F
6µg
0%
Folate, total
103µg
26%
Iron, Fe
40mg
100%
Magnesium, Mg
367mg
100%
Manganese, Mn
1mg
56%
Niacin
71mg
100%
Pantothenic acid
12mg
100%
Phosphorus, P
3279mg
100%
Riboflavin
3mg
100%
Selenium, Se
411µg
100%
Sodium, Na
1266mg
84%
Thiamin
1mg
91%
Vitamin D (D2 + D3)
2µg
13%
Water
1220g
45%
Zinc, Zn
151mg
100%