\n<\/p>\n
This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy<\/a>.<\/p>\n<\/div>\n<\/div>\n<\/p>\nThis rich, flavorful homemade beef broth is slow-simmered<\/strong> from roasted bones, vegetables, and herbs for lots of flavor. It\u2019s perfect for soups, sauces, or sipping straight from a mug!<\/p>\n<\/figure>\n\nHere\u2019s Why It Beats Store-Bought<\/h2>\n\nPure, rich flavor.<\/strong> Slow-simmered bones create a rich, deep flavor you\u2019ll never get from a box.<\/li>\nClean and wholesome.<\/strong> No mystery ingredients, just real, simple goodness.<\/li>\nBudget-friendly magic.<\/strong> Turns leftover bones and veggies into liquid gold.<\/li>\nMake it your way.<\/strong> Control the salt, intensity, and aromatics to suit your taste.<\/li>\n<\/ul>\n<\/div>\n<\/p>\n\n\nHomemade Beef Broth Ingredients<\/h3>\n<\/figure>\n\nChoosing and Storing Bones<\/strong>: Neck bones, beef shank, oxtail, or short ribs make the richest broth, especially when they\u2019re meaty. If you don\u2019t have enough bones at once, freeze them in a ziplock bag and add to your stash until you\u2019ve collected enough for a full batch.<\/li>\nVegetables:<\/strong> Optional, but they add flavor and nutrients. Just avoid any that turn bitter, like peppers, broccoli, cabbage, rosemary, and basil.<\/li>\nHerbs:<\/strong> Keep thyme minimal (2\u20134 sprigs) but parsley generous (12\u201315 stems).<\/li>\nSeason to taste later:<\/strong> This stock is unsalted, so you can control the flavor when using it in soups or sauces.<\/li>\nUsing Leftovers:<\/strong> If using leftover beef bones, no need to roast again\u2014unless you want extra drippings. You can also save any drippings from the original meal to add to the stock later.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\nHomemade Beef Broth Recipe<\/h2>\nI love making my own chicken <\/a>and vegetable broth<\/a>, but realized I didn\u2019t have a beef version yet, so here it is! Skip the store-bought stuff, control the sodium, and enjoy the real deal.<\/p>\n\nPrep:<\/strong> Preheat the oven to 425\u00b0F. Spread\u00a0the beef evenly on two large baking sheets, then drizzle with olive oil and rub it around to coat the meat.<\/li>\nCook Beef & Deglaze the Pans:<\/strong> Roast the beef for 1 hour, flipping at the 30-minute mark. Once roasted, add the beef to the bottom of a large deep stockpot<\/a>. Then, take your baking sheets and add \u00bd\u2013\u00be cup of water to deglaze. Heat over medium-low if needed to loosen the drippings.<\/li>\n<\/ol>\n\n<\/figure>\n<\/figure>\n<\/figure>\n\nAdd: <\/strong>Add the beef drippings from the baking sheets to the stockpot, along with the onion,\u00a0garlic,\u00a0carrots,\u00a0celery,\u00a0parsley,\u00a0thyme,\u00a0bay leaves,\u00a0peppercorns, and apple cider vinegar. Add\u00a0cold water\u00a0to the pot until the beef and vegetables are just barely submerged. Stir just a few times, then leave it alone. Too much stirring makes the broth cloudy. Bring to a boil over medium heat, then reduce to low and simmer uncovered for 8\u201324 hours for a deeper flavor. If the liquid drops below the meat and bones after 8 hours, add just enough cold water to keep them covered without diluting the broth.<\/li>\nSkim the Scum:<\/strong> Skim the scum that rises to the surface of the broth a few times during cooking. Don\u2019t stir it, or the broth will become cloudy!<\/li>\nStrain:<\/strong> When the broth is done simmering, strain the solids through a colander and let them drain for 5\u201310 minutes without pressing (pressing makes the broth cloudy). Discard the solids, then strain again through a fine-mesh sieve lined with cheesecloth for an extra-clear broth. (You can do this 2-3 times) Pour the broth into a large container, cool to room temperature, then cover and refrigerate. After chilling homemade beef broth overnight, scoop off and discard the solid fat layer. If your broth yields more than 1.5 quarts or tastes mild, simmer over low heat to reduce and concentrate the flavor (optional).<\/li>\n<\/ol>\n\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n\nAlyssa\u2019s Pro Tip<\/h2>\nHomemade Bouillon:<\/strong> Simmer broth until reduced to 2\u20133 cups, cool, pour into ice cube trays, and freeze. Add a cube to sauces or soups for an instant flavor boost.<\/p>\n<\/div>\n<\/p>\n\n\nSlow Cooker Directions<\/h3>\n\nAdd ingredients:<\/strong> Place roasted bones and beef in a 6\u20137 quart slow cooker.<\/li>\nAdd aromatics:<\/strong> Include the vegetables, herbs, and vinegar.<\/li>\nCover:<\/strong> Pour in cold water until the bones and beef are just barely submerged.<\/li>\nCook:<\/strong> Set to LOW<\/strong> for 8\u201310 hours, skimming any foam that rises a couple of times.<\/li>\nFinish:<\/strong> Strain and reduce as directed in the recipe card.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\n\n\nPin this now to find it later<\/p>\nPin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nPreheat the oven to 425 degrees Fahrenheit. Spread out 5 pounds meaty beef bones<\/span> evenly on two large baking sheets and drizzle with 2 tablespoons olive oil<\/span>, rubbing the oil around to coat the meat.<\/span><\/p>\n<\/li>\n\nRoast the beef for 1 hour, flipping at the 30-minute mark. Once roasted, add the beef to the bottom of a large, deep stockpot and add about \u00bd-\u00be cups of water to the baking sheets to deglaze them. If necessary, heat the pans on the stovetop over medium-low heat in order to scrap up all the beef drippings. <\/span><\/p>\n<\/li>\n\nAdd the beef drippings from the baking sheets, 1 large onion<\/span>, 6 cloves garlic<\/span>, 1-2 large carrots<\/span>, 1-2 celery ribs<\/span>, 10 sprigs fresh parsley<\/span>, 3 sprigs fresh thyme<\/span>, 2 dried bay leaves<\/span>, 12 whole peppercorns<\/span>, and 1 \u00bd tablespoons apple cider vinegar<\/span>. <\/span><\/p>\n<\/li>\n\nAdd 6-7 quarts cold water<\/span> to the pot, until the beef and vegetables are just barely submerged. <\/span><\/p>\n<\/li>\n\nBring to a boil over medium heat, before reducing the heat to low. Simmer uncovered for at least 8 hours, or up to 24 hours for more depth of flavor. If you cook the broth longer than 8 hours, you may want to add a little more cold water as it evaporates and exposes the meat and bones but avoid adding too much additional water as this will dilute the flavor of the broth. <\/span><\/p>\n<\/li>\n\nA few times during the cooking process, skim the scum that rises to the top of the broth. Don’t stir it, as this will make the broth cloudy!<\/span><\/p>\n<\/li>\n\nOnce the broth is done simmering, strain the solids with a colander and let them sit for 5-10 minutes in the colander to catch any drippings from them (don’t press them! this will make the broth cloudy). Discard the solids and, if desired, strain the broth a second time through a fine mesh sieve lined with a few layers of cheesecloth.<\/span><\/p>\n<\/li>\n\nAdd the broth to a large container and let sit on the counter until cooled to room temperature, then cover and refrigerate.<\/span><\/p>\n<\/li>\n\nAfter the broth has chilled overnight, scoop off the solidified fat from the top and discard. Once the fat has been removed, you may heat the broth on the stove over low heat and concentrate the flavor by simmering it until it has reduced to 1.5 quarts if it exceeds that amount, but this is optional. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStoring, Reheating, & Bouillon Making Instructions<\/strong><\/span><\/p>\n\nRefrigerate:<\/strong> Store beef broth in an airtight container for up to 7 days.<\/li>\nFreeze:<\/strong> Freeze for up to 6 months in freezer-safe containers, ziplock bags, or silicone molds. Smaller portions (like ice cube trays) make it easy to use later.<\/li>\nTexture:<\/strong> Chilled broth may gel\u2014it\u2019s rich in collagen! It melts quickly when reheated on the stove or in the microwave.<\/li>\nReheat:<\/strong> Warm gently over medium-low heat; avoid boiling to keep it clear.<\/li>\nBonus Tip:<\/strong> For homemade bouillon, simmer broth until reduced to 2\u20133 cups, cool, pour into ice cube trays, and freeze. Add a cube to sauces or soups for an instant flavor boost.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>54<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>3<\/span>g<\/span><\/span>Protein: <\/span>0.4<\/span>g<\/span><\/span>Fat: <\/span>5<\/span>g<\/span><\/span>Saturated Fat: <\/span>1<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>3<\/span>g<\/span><\/span>Sodium: <\/span>58<\/span>mg<\/span><\/span>Potassium: <\/span>72<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>1<\/span>g<\/span><\/span>Vitamin A: <\/span>2175<\/span>IU<\/span><\/span>Vitamin C: <\/span>5<\/span>mg<\/span><\/span>Calcium: <\/span>44<\/span>mg<\/span><\/span>Iron: <\/span>0.4<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n<\/div>\n
<\/p>\n
This rich, flavorful homemade beef broth is slow-simmered<\/strong> from roasted bones, vegetables, and herbs for lots of flavor. It\u2019s perfect for soups, sauces, or sipping straight from a mug!<\/p>\n<\/figure>\n\nHere\u2019s Why It Beats Store-Bought<\/h2>\n\nPure, rich flavor.<\/strong> Slow-simmered bones create a rich, deep flavor you\u2019ll never get from a box.<\/li>\nClean and wholesome.<\/strong> No mystery ingredients, just real, simple goodness.<\/li>\nBudget-friendly magic.<\/strong> Turns leftover bones and veggies into liquid gold.<\/li>\nMake it your way.<\/strong> Control the salt, intensity, and aromatics to suit your taste.<\/li>\n<\/ul>\n<\/div>\n<\/p>\n\n\nHomemade Beef Broth Ingredients<\/h3>\n<\/figure>\n\nChoosing and Storing Bones<\/strong>: Neck bones, beef shank, oxtail, or short ribs make the richest broth, especially when they\u2019re meaty. If you don\u2019t have enough bones at once, freeze them in a ziplock bag and add to your stash until you\u2019ve collected enough for a full batch.<\/li>\nVegetables:<\/strong> Optional, but they add flavor and nutrients. Just avoid any that turn bitter, like peppers, broccoli, cabbage, rosemary, and basil.<\/li>\nHerbs:<\/strong> Keep thyme minimal (2\u20134 sprigs) but parsley generous (12\u201315 stems).<\/li>\nSeason to taste later:<\/strong> This stock is unsalted, so you can control the flavor when using it in soups or sauces.<\/li>\nUsing Leftovers:<\/strong> If using leftover beef bones, no need to roast again\u2014unless you want extra drippings. You can also save any drippings from the original meal to add to the stock later.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\nHomemade Beef Broth Recipe<\/h2>\nI love making my own chicken <\/a>and vegetable broth<\/a>, but realized I didn\u2019t have a beef version yet, so here it is! Skip the store-bought stuff, control the sodium, and enjoy the real deal.<\/p>\n\nPrep:<\/strong> Preheat the oven to 425\u00b0F. Spread\u00a0the beef evenly on two large baking sheets, then drizzle with olive oil and rub it around to coat the meat.<\/li>\nCook Beef & Deglaze the Pans:<\/strong> Roast the beef for 1 hour, flipping at the 30-minute mark. Once roasted, add the beef to the bottom of a large deep stockpot<\/a>. Then, take your baking sheets and add \u00bd\u2013\u00be cup of water to deglaze. Heat over medium-low if needed to loosen the drippings.<\/li>\n<\/ol>\n\n<\/figure>\n<\/figure>\n<\/figure>\n\nAdd: <\/strong>Add the beef drippings from the baking sheets to the stockpot, along with the onion,\u00a0garlic,\u00a0carrots,\u00a0celery,\u00a0parsley,\u00a0thyme,\u00a0bay leaves,\u00a0peppercorns, and apple cider vinegar. Add\u00a0cold water\u00a0to the pot until the beef and vegetables are just barely submerged. Stir just a few times, then leave it alone. Too much stirring makes the broth cloudy. Bring to a boil over medium heat, then reduce to low and simmer uncovered for 8\u201324 hours for a deeper flavor. If the liquid drops below the meat and bones after 8 hours, add just enough cold water to keep them covered without diluting the broth.<\/li>\nSkim the Scum:<\/strong> Skim the scum that rises to the surface of the broth a few times during cooking. Don\u2019t stir it, or the broth will become cloudy!<\/li>\nStrain:<\/strong> When the broth is done simmering, strain the solids through a colander and let them drain for 5\u201310 minutes without pressing (pressing makes the broth cloudy). Discard the solids, then strain again through a fine-mesh sieve lined with cheesecloth for an extra-clear broth. (You can do this 2-3 times) Pour the broth into a large container, cool to room temperature, then cover and refrigerate. After chilling homemade beef broth overnight, scoop off and discard the solid fat layer. If your broth yields more than 1.5 quarts or tastes mild, simmer over low heat to reduce and concentrate the flavor (optional).<\/li>\n<\/ol>\n\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n\nAlyssa\u2019s Pro Tip<\/h2>\nHomemade Bouillon:<\/strong> Simmer broth until reduced to 2\u20133 cups, cool, pour into ice cube trays, and freeze. Add a cube to sauces or soups for an instant flavor boost.<\/p>\n<\/div>\n<\/p>\n\n\nSlow Cooker Directions<\/h3>\n\nAdd ingredients:<\/strong> Place roasted bones and beef in a 6\u20137 quart slow cooker.<\/li>\nAdd aromatics:<\/strong> Include the vegetables, herbs, and vinegar.<\/li>\nCover:<\/strong> Pour in cold water until the bones and beef are just barely submerged.<\/li>\nCook:<\/strong> Set to LOW<\/strong> for 8\u201310 hours, skimming any foam that rises a couple of times.<\/li>\nFinish:<\/strong> Strain and reduce as directed in the recipe card.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\n\n\nPin this now to find it later<\/p>\nPin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nPreheat the oven to 425 degrees Fahrenheit. Spread out 5 pounds meaty beef bones<\/span> evenly on two large baking sheets and drizzle with 2 tablespoons olive oil<\/span>, rubbing the oil around to coat the meat.<\/span><\/p>\n<\/li>\n\nRoast the beef for 1 hour, flipping at the 30-minute mark. Once roasted, add the beef to the bottom of a large, deep stockpot and add about \u00bd-\u00be cups of water to the baking sheets to deglaze them. If necessary, heat the pans on the stovetop over medium-low heat in order to scrap up all the beef drippings. <\/span><\/p>\n<\/li>\n\nAdd the beef drippings from the baking sheets, 1 large onion<\/span>, 6 cloves garlic<\/span>, 1-2 large carrots<\/span>, 1-2 celery ribs<\/span>, 10 sprigs fresh parsley<\/span>, 3 sprigs fresh thyme<\/span>, 2 dried bay leaves<\/span>, 12 whole peppercorns<\/span>, and 1 \u00bd tablespoons apple cider vinegar<\/span>. <\/span><\/p>\n<\/li>\n\nAdd 6-7 quarts cold water<\/span> to the pot, until the beef and vegetables are just barely submerged. <\/span><\/p>\n<\/li>\n\nBring to a boil over medium heat, before reducing the heat to low. Simmer uncovered for at least 8 hours, or up to 24 hours for more depth of flavor. If you cook the broth longer than 8 hours, you may want to add a little more cold water as it evaporates and exposes the meat and bones but avoid adding too much additional water as this will dilute the flavor of the broth. <\/span><\/p>\n<\/li>\n\nA few times during the cooking process, skim the scum that rises to the top of the broth. Don’t stir it, as this will make the broth cloudy!<\/span><\/p>\n<\/li>\n\nOnce the broth is done simmering, strain the solids with a colander and let them sit for 5-10 minutes in the colander to catch any drippings from them (don’t press them! this will make the broth cloudy). Discard the solids and, if desired, strain the broth a second time through a fine mesh sieve lined with a few layers of cheesecloth.<\/span><\/p>\n<\/li>\n\nAdd the broth to a large container and let sit on the counter until cooled to room temperature, then cover and refrigerate.<\/span><\/p>\n<\/li>\n\nAfter the broth has chilled overnight, scoop off the solidified fat from the top and discard. Once the fat has been removed, you may heat the broth on the stove over low heat and concentrate the flavor by simmering it until it has reduced to 1.5 quarts if it exceeds that amount, but this is optional. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStoring, Reheating, & Bouillon Making Instructions<\/strong><\/span><\/p>\n\nRefrigerate:<\/strong> Store beef broth in an airtight container for up to 7 days.<\/li>\nFreeze:<\/strong> Freeze for up to 6 months in freezer-safe containers, ziplock bags, or silicone molds. Smaller portions (like ice cube trays) make it easy to use later.<\/li>\nTexture:<\/strong> Chilled broth may gel\u2014it\u2019s rich in collagen! It melts quickly when reheated on the stove or in the microwave.<\/li>\nReheat:<\/strong> Warm gently over medium-low heat; avoid boiling to keep it clear.<\/li>\nBonus Tip:<\/strong> For homemade bouillon, simmer broth until reduced to 2\u20133 cups, cool, pour into ice cube trays, and freeze. Add a cube to sauces or soups for an instant flavor boost.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>54<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>3<\/span>g<\/span><\/span>Protein: <\/span>0.4<\/span>g<\/span><\/span>Fat: <\/span>5<\/span>g<\/span><\/span>Saturated Fat: <\/span>1<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>3<\/span>g<\/span><\/span>Sodium: <\/span>58<\/span>mg<\/span><\/span>Potassium: <\/span>72<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>1<\/span>g<\/span><\/span>Vitamin A: <\/span>2175<\/span>IU<\/span><\/span>Vitamin C: <\/span>5<\/span>mg<\/span><\/span>Calcium: <\/span>44<\/span>mg<\/span><\/span>Iron: <\/span>0.4<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n<\/div>\n
<\/div>\n
I love making my own chicken <\/a>and vegetable broth<\/a>, but realized I didn\u2019t have a beef version yet, so here it is! Skip the store-bought stuff, control the sodium, and enjoy the real deal.<\/p>\n\nPrep:<\/strong> Preheat the oven to 425\u00b0F. Spread\u00a0the beef evenly on two large baking sheets, then drizzle with olive oil and rub it around to coat the meat.<\/li>\nCook Beef & Deglaze the Pans:<\/strong> Roast the beef for 1 hour, flipping at the 30-minute mark. Once roasted, add the beef to the bottom of a large deep stockpot<\/a>. Then, take your baking sheets and add \u00bd\u2013\u00be cup of water to deglaze. Heat over medium-low if needed to loosen the drippings.<\/li>\n<\/ol>\n\n<\/figure>\n<\/figure>\n<\/figure>\n\nAdd: <\/strong>Add the beef drippings from the baking sheets to the stockpot, along with the onion,\u00a0garlic,\u00a0carrots,\u00a0celery,\u00a0parsley,\u00a0thyme,\u00a0bay leaves,\u00a0peppercorns, and apple cider vinegar. Add\u00a0cold water\u00a0to the pot until the beef and vegetables are just barely submerged. Stir just a few times, then leave it alone. Too much stirring makes the broth cloudy. Bring to a boil over medium heat, then reduce to low and simmer uncovered for 8\u201324 hours for a deeper flavor. If the liquid drops below the meat and bones after 8 hours, add just enough cold water to keep them covered without diluting the broth.<\/li>\nSkim the Scum:<\/strong> Skim the scum that rises to the surface of the broth a few times during cooking. Don\u2019t stir it, or the broth will become cloudy!<\/li>\nStrain:<\/strong> When the broth is done simmering, strain the solids through a colander and let them drain for 5\u201310 minutes without pressing (pressing makes the broth cloudy). Discard the solids, then strain again through a fine-mesh sieve lined with cheesecloth for an extra-clear broth. (You can do this 2-3 times) Pour the broth into a large container, cool to room temperature, then cover and refrigerate. After chilling homemade beef broth overnight, scoop off and discard the solid fat layer. If your broth yields more than 1.5 quarts or tastes mild, simmer over low heat to reduce and concentrate the flavor (optional).<\/li>\n<\/ol>\n\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n\nAlyssa\u2019s Pro Tip<\/h2>\nHomemade Bouillon:<\/strong> Simmer broth until reduced to 2\u20133 cups, cool, pour into ice cube trays, and freeze. Add a cube to sauces or soups for an instant flavor boost.<\/p>\n<\/div>\n<\/p>\n\n\nSlow Cooker Directions<\/h3>\n\nAdd ingredients:<\/strong> Place roasted bones and beef in a 6\u20137 quart slow cooker.<\/li>\nAdd aromatics:<\/strong> Include the vegetables, herbs, and vinegar.<\/li>\nCover:<\/strong> Pour in cold water until the bones and beef are just barely submerged.<\/li>\nCook:<\/strong> Set to LOW<\/strong> for 8\u201310 hours, skimming any foam that rises a couple of times.<\/li>\nFinish:<\/strong> Strain and reduce as directed in the recipe card.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\n\n\nPin this now to find it later<\/p>\nPin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nPreheat the oven to 425 degrees Fahrenheit. Spread out 5 pounds meaty beef bones<\/span> evenly on two large baking sheets and drizzle with 2 tablespoons olive oil<\/span>, rubbing the oil around to coat the meat.<\/span><\/p>\n<\/li>\n\nRoast the beef for 1 hour, flipping at the 30-minute mark. Once roasted, add the beef to the bottom of a large, deep stockpot and add about \u00bd-\u00be cups of water to the baking sheets to deglaze them. If necessary, heat the pans on the stovetop over medium-low heat in order to scrap up all the beef drippings. <\/span><\/p>\n<\/li>\n\nAdd the beef drippings from the baking sheets, 1 large onion<\/span>, 6 cloves garlic<\/span>, 1-2 large carrots<\/span>, 1-2 celery ribs<\/span>, 10 sprigs fresh parsley<\/span>, 3 sprigs fresh thyme<\/span>, 2 dried bay leaves<\/span>, 12 whole peppercorns<\/span>, and 1 \u00bd tablespoons apple cider vinegar<\/span>. <\/span><\/p>\n<\/li>\n\nAdd 6-7 quarts cold water<\/span> to the pot, until the beef and vegetables are just barely submerged. <\/span><\/p>\n<\/li>\n\nBring to a boil over medium heat, before reducing the heat to low. Simmer uncovered for at least 8 hours, or up to 24 hours for more depth of flavor. If you cook the broth longer than 8 hours, you may want to add a little more cold water as it evaporates and exposes the meat and bones but avoid adding too much additional water as this will dilute the flavor of the broth. <\/span><\/p>\n<\/li>\n\nA few times during the cooking process, skim the scum that rises to the top of the broth. Don’t stir it, as this will make the broth cloudy!<\/span><\/p>\n<\/li>\n\nOnce the broth is done simmering, strain the solids with a colander and let them sit for 5-10 minutes in the colander to catch any drippings from them (don’t press them! this will make the broth cloudy). Discard the solids and, if desired, strain the broth a second time through a fine mesh sieve lined with a few layers of cheesecloth.<\/span><\/p>\n<\/li>\n\nAdd the broth to a large container and let sit on the counter until cooled to room temperature, then cover and refrigerate.<\/span><\/p>\n<\/li>\n\nAfter the broth has chilled overnight, scoop off the solidified fat from the top and discard. Once the fat has been removed, you may heat the broth on the stove over low heat and concentrate the flavor by simmering it until it has reduced to 1.5 quarts if it exceeds that amount, but this is optional. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStoring, Reheating, & Bouillon Making Instructions<\/strong><\/span><\/p>\n\nRefrigerate:<\/strong> Store beef broth in an airtight container for up to 7 days.<\/li>\nFreeze:<\/strong> Freeze for up to 6 months in freezer-safe containers, ziplock bags, or silicone molds. Smaller portions (like ice cube trays) make it easy to use later.<\/li>\nTexture:<\/strong> Chilled broth may gel\u2014it\u2019s rich in collagen! It melts quickly when reheated on the stove or in the microwave.<\/li>\nReheat:<\/strong> Warm gently over medium-low heat; avoid boiling to keep it clear.<\/li>\nBonus Tip:<\/strong> For homemade bouillon, simmer broth until reduced to 2\u20133 cups, cool, pour into ice cube trays, and freeze. Add a cube to sauces or soups for an instant flavor boost.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>54<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>3<\/span>g<\/span><\/span>Protein: <\/span>0.4<\/span>g<\/span><\/span>Fat: <\/span>5<\/span>g<\/span><\/span>Saturated Fat: <\/span>1<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>3<\/span>g<\/span><\/span>Sodium: <\/span>58<\/span>mg<\/span><\/span>Potassium: <\/span>72<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>1<\/span>g<\/span><\/span>Vitamin A: <\/span>2175<\/span>IU<\/span><\/span>Vitamin C: <\/span>5<\/span>mg<\/span><\/span>Calcium: <\/span>44<\/span>mg<\/span><\/span>Iron: <\/span>0.4<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n<\/div>\n
Homemade Bouillon:<\/strong> Simmer broth until reduced to 2\u20133 cups, cool, pour into ice cube trays, and freeze. Add a cube to sauces or soups for an instant flavor boost.<\/p>\n<\/div>\n<\/p>\n\n\nSlow Cooker Directions<\/h3>\n\nAdd ingredients:<\/strong> Place roasted bones and beef in a 6\u20137 quart slow cooker.<\/li>\nAdd aromatics:<\/strong> Include the vegetables, herbs, and vinegar.<\/li>\nCover:<\/strong> Pour in cold water until the bones and beef are just barely submerged.<\/li>\nCook:<\/strong> Set to LOW<\/strong> for 8\u201310 hours, skimming any foam that rises a couple of times.<\/li>\nFinish:<\/strong> Strain and reduce as directed in the recipe card.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\n\n\nPin this now to find it later<\/p>\nPin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nPreheat the oven to 425 degrees Fahrenheit. Spread out 5 pounds meaty beef bones<\/span> evenly on two large baking sheets and drizzle with 2 tablespoons olive oil<\/span>, rubbing the oil around to coat the meat.<\/span><\/p>\n<\/li>\n\nRoast the beef for 1 hour, flipping at the 30-minute mark. Once roasted, add the beef to the bottom of a large, deep stockpot and add about \u00bd-\u00be cups of water to the baking sheets to deglaze them. If necessary, heat the pans on the stovetop over medium-low heat in order to scrap up all the beef drippings. <\/span><\/p>\n<\/li>\n\nAdd the beef drippings from the baking sheets, 1 large onion<\/span>, 6 cloves garlic<\/span>, 1-2 large carrots<\/span>, 1-2 celery ribs<\/span>, 10 sprigs fresh parsley<\/span>, 3 sprigs fresh thyme<\/span>, 2 dried bay leaves<\/span>, 12 whole peppercorns<\/span>, and 1 \u00bd tablespoons apple cider vinegar<\/span>. <\/span><\/p>\n<\/li>\n\nAdd 6-7 quarts cold water<\/span> to the pot, until the beef and vegetables are just barely submerged. <\/span><\/p>\n<\/li>\n\nBring to a boil over medium heat, before reducing the heat to low. Simmer uncovered for at least 8 hours, or up to 24 hours for more depth of flavor. If you cook the broth longer than 8 hours, you may want to add a little more cold water as it evaporates and exposes the meat and bones but avoid adding too much additional water as this will dilute the flavor of the broth. <\/span><\/p>\n<\/li>\n\nA few times during the cooking process, skim the scum that rises to the top of the broth. Don’t stir it, as this will make the broth cloudy!<\/span><\/p>\n<\/li>\n\nOnce the broth is done simmering, strain the solids with a colander and let them sit for 5-10 minutes in the colander to catch any drippings from them (don’t press them! this will make the broth cloudy). Discard the solids and, if desired, strain the broth a second time through a fine mesh sieve lined with a few layers of cheesecloth.<\/span><\/p>\n<\/li>\n\nAdd the broth to a large container and let sit on the counter until cooled to room temperature, then cover and refrigerate.<\/span><\/p>\n<\/li>\n\nAfter the broth has chilled overnight, scoop off the solidified fat from the top and discard. Once the fat has been removed, you may heat the broth on the stove over low heat and concentrate the flavor by simmering it until it has reduced to 1.5 quarts if it exceeds that amount, but this is optional. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStoring, Reheating, & Bouillon Making Instructions<\/strong><\/span><\/p>\n\nRefrigerate:<\/strong> Store beef broth in an airtight container for up to 7 days.<\/li>\nFreeze:<\/strong> Freeze for up to 6 months in freezer-safe containers, ziplock bags, or silicone molds. Smaller portions (like ice cube trays) make it easy to use later.<\/li>\nTexture:<\/strong> Chilled broth may gel\u2014it\u2019s rich in collagen! It melts quickly when reheated on the stove or in the microwave.<\/li>\nReheat:<\/strong> Warm gently over medium-low heat; avoid boiling to keep it clear.<\/li>\nBonus Tip:<\/strong> For homemade bouillon, simmer broth until reduced to 2\u20133 cups, cool, pour into ice cube trays, and freeze. Add a cube to sauces or soups for an instant flavor boost.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>54<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>3<\/span>g<\/span><\/span>Protein: <\/span>0.4<\/span>g<\/span><\/span>Fat: <\/span>5<\/span>g<\/span><\/span>Saturated Fat: <\/span>1<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>3<\/span>g<\/span><\/span>Sodium: <\/span>58<\/span>mg<\/span><\/span>Potassium: <\/span>72<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>1<\/span>g<\/span><\/span>Vitamin A: <\/span>2175<\/span>IU<\/span><\/span>Vitamin C: <\/span>5<\/span>mg<\/span><\/span>Calcium: <\/span>44<\/span>mg<\/span><\/span>Iron: <\/span>0.4<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n<\/div>\n
Pin this now to find it later<\/p>\n
Pin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nPreheat the oven to 425 degrees Fahrenheit. Spread out 5 pounds meaty beef bones<\/span> evenly on two large baking sheets and drizzle with 2 tablespoons olive oil<\/span>, rubbing the oil around to coat the meat.<\/span><\/p>\n<\/li>\n\nRoast the beef for 1 hour, flipping at the 30-minute mark. Once roasted, add the beef to the bottom of a large, deep stockpot and add about \u00bd-\u00be cups of water to the baking sheets to deglaze them. If necessary, heat the pans on the stovetop over medium-low heat in order to scrap up all the beef drippings. <\/span><\/p>\n<\/li>\n\nAdd the beef drippings from the baking sheets, 1 large onion<\/span>, 6 cloves garlic<\/span>, 1-2 large carrots<\/span>, 1-2 celery ribs<\/span>, 10 sprigs fresh parsley<\/span>, 3 sprigs fresh thyme<\/span>, 2 dried bay leaves<\/span>, 12 whole peppercorns<\/span>, and 1 \u00bd tablespoons apple cider vinegar<\/span>. <\/span><\/p>\n<\/li>\n\nAdd 6-7 quarts cold water<\/span> to the pot, until the beef and vegetables are just barely submerged. <\/span><\/p>\n<\/li>\n\nBring to a boil over medium heat, before reducing the heat to low. Simmer uncovered for at least 8 hours, or up to 24 hours for more depth of flavor. If you cook the broth longer than 8 hours, you may want to add a little more cold water as it evaporates and exposes the meat and bones but avoid adding too much additional water as this will dilute the flavor of the broth. <\/span><\/p>\n<\/li>\n\nA few times during the cooking process, skim the scum that rises to the top of the broth. Don’t stir it, as this will make the broth cloudy!<\/span><\/p>\n<\/li>\n\nOnce the broth is done simmering, strain the solids with a colander and let them sit for 5-10 minutes in the colander to catch any drippings from them (don’t press them! this will make the broth cloudy). Discard the solids and, if desired, strain the broth a second time through a fine mesh sieve lined with a few layers of cheesecloth.<\/span><\/p>\n<\/li>\n\nAdd the broth to a large container and let sit on the counter until cooled to room temperature, then cover and refrigerate.<\/span><\/p>\n<\/li>\n\nAfter the broth has chilled overnight, scoop off the solidified fat from the top and discard. Once the fat has been removed, you may heat the broth on the stove over low heat and concentrate the flavor by simmering it until it has reduced to 1.5 quarts if it exceeds that amount, but this is optional. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStoring, Reheating, & Bouillon Making Instructions<\/strong><\/span><\/p>\n\nRefrigerate:<\/strong> Store beef broth in an airtight container for up to 7 days.<\/li>\nFreeze:<\/strong> Freeze for up to 6 months in freezer-safe containers, ziplock bags, or silicone molds. Smaller portions (like ice cube trays) make it easy to use later.<\/li>\nTexture:<\/strong> Chilled broth may gel\u2014it\u2019s rich in collagen! It melts quickly when reheated on the stove or in the microwave.<\/li>\nReheat:<\/strong> Warm gently over medium-low heat; avoid boiling to keep it clear.<\/li>\nBonus Tip:<\/strong> For homemade bouillon, simmer broth until reduced to 2\u20133 cups, cool, pour into ice cube trays, and freeze. Add a cube to sauces or soups for an instant flavor boost.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>54<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>3<\/span>g<\/span><\/span>Protein: <\/span>0.4<\/span>g<\/span><\/span>Fat: <\/span>5<\/span>g<\/span><\/span>Saturated Fat: <\/span>1<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>3<\/span>g<\/span><\/span>Sodium: <\/span>58<\/span>mg<\/span><\/span>Potassium: <\/span>72<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>1<\/span>g<\/span><\/span>Vitamin A: <\/span>2175<\/span>IU<\/span><\/span>Vitamin C: <\/span>5<\/span>mg<\/span><\/span>Calcium: <\/span>44<\/span>mg<\/span><\/span>Iron: <\/span>0.4<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n<\/div>\n
Cook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nPreheat the oven to 425 degrees Fahrenheit. Spread out 5 pounds meaty beef bones<\/span> evenly on two large baking sheets and drizzle with 2 tablespoons olive oil<\/span>, rubbing the oil around to coat the meat.<\/span><\/p>\n<\/li>\n\nRoast the beef for 1 hour, flipping at the 30-minute mark. Once roasted, add the beef to the bottom of a large, deep stockpot and add about \u00bd-\u00be cups of water to the baking sheets to deglaze them. If necessary, heat the pans on the stovetop over medium-low heat in order to scrap up all the beef drippings. <\/span><\/p>\n<\/li>\n\nAdd the beef drippings from the baking sheets, 1 large onion<\/span>, 6 cloves garlic<\/span>, 1-2 large carrots<\/span>, 1-2 celery ribs<\/span>, 10 sprigs fresh parsley<\/span>, 3 sprigs fresh thyme<\/span>, 2 dried bay leaves<\/span>, 12 whole peppercorns<\/span>, and 1 \u00bd tablespoons apple cider vinegar<\/span>. <\/span><\/p>\n<\/li>\n\nAdd 6-7 quarts cold water<\/span> to the pot, until the beef and vegetables are just barely submerged. <\/span><\/p>\n<\/li>\n\nBring to a boil over medium heat, before reducing the heat to low. Simmer uncovered for at least 8 hours, or up to 24 hours for more depth of flavor. If you cook the broth longer than 8 hours, you may want to add a little more cold water as it evaporates and exposes the meat and bones but avoid adding too much additional water as this will dilute the flavor of the broth. <\/span><\/p>\n<\/li>\n\nA few times during the cooking process, skim the scum that rises to the top of the broth. Don’t stir it, as this will make the broth cloudy!<\/span><\/p>\n<\/li>\n\nOnce the broth is done simmering, strain the solids with a colander and let them sit for 5-10 minutes in the colander to catch any drippings from them (don’t press them! this will make the broth cloudy). Discard the solids and, if desired, strain the broth a second time through a fine mesh sieve lined with a few layers of cheesecloth.<\/span><\/p>\n<\/li>\n\nAdd the broth to a large container and let sit on the counter until cooled to room temperature, then cover and refrigerate.<\/span><\/p>\n<\/li>\n\nAfter the broth has chilled overnight, scoop off the solidified fat from the top and discard. Once the fat has been removed, you may heat the broth on the stove over low heat and concentrate the flavor by simmering it until it has reduced to 1.5 quarts if it exceeds that amount, but this is optional. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStoring, Reheating, & Bouillon Making Instructions<\/strong><\/span><\/p>\n\nRefrigerate:<\/strong> Store beef broth in an airtight container for up to 7 days.<\/li>\nFreeze:<\/strong> Freeze for up to 6 months in freezer-safe containers, ziplock bags, or silicone molds. Smaller portions (like ice cube trays) make it easy to use later.<\/li>\nTexture:<\/strong> Chilled broth may gel\u2014it\u2019s rich in collagen! It melts quickly when reheated on the stove or in the microwave.<\/li>\nReheat:<\/strong> Warm gently over medium-low heat; avoid boiling to keep it clear.<\/li>\nBonus Tip:<\/strong> For homemade bouillon, simmer broth until reduced to 2\u20133 cups, cool, pour into ice cube trays, and freeze. Add a cube to sauces or soups for an instant flavor boost.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>54<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>3<\/span>g<\/span><\/span>Protein: <\/span>0.4<\/span>g<\/span><\/span>Fat: <\/span>5<\/span>g<\/span><\/span>Saturated Fat: <\/span>1<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>3<\/span>g<\/span><\/span>Sodium: <\/span>58<\/span>mg<\/span><\/span>Potassium: <\/span>72<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>1<\/span>g<\/span><\/span>Vitamin A: <\/span>2175<\/span>IU<\/span><\/span>Vitamin C: <\/span>5<\/span>mg<\/span><\/span>Calcium: <\/span>44<\/span>mg<\/span><\/span>Iron: <\/span>0.4<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n<\/div>\n
Preheat the oven to 425 degrees Fahrenheit. Spread out 5 pounds meaty beef bones<\/span> evenly on two large baking sheets and drizzle with 2 tablespoons olive oil<\/span>, rubbing the oil around to coat the meat.<\/span><\/p>\n<\/li>\n\nRoast the beef for 1 hour, flipping at the 30-minute mark. Once roasted, add the beef to the bottom of a large, deep stockpot and add about \u00bd-\u00be cups of water to the baking sheets to deglaze them. If necessary, heat the pans on the stovetop over medium-low heat in order to scrap up all the beef drippings. <\/span><\/p>\n<\/li>\n\nAdd the beef drippings from the baking sheets, 1 large onion<\/span>, 6 cloves garlic<\/span>, 1-2 large carrots<\/span>, 1-2 celery ribs<\/span>, 10 sprigs fresh parsley<\/span>, 3 sprigs fresh thyme<\/span>, 2 dried bay leaves<\/span>, 12 whole peppercorns<\/span>, and 1 \u00bd tablespoons apple cider vinegar<\/span>. <\/span><\/p>\n<\/li>\n\nAdd 6-7 quarts cold water<\/span> to the pot, until the beef and vegetables are just barely submerged. <\/span><\/p>\n<\/li>\n\nBring to a boil over medium heat, before reducing the heat to low. Simmer uncovered for at least 8 hours, or up to 24 hours for more depth of flavor. If you cook the broth longer than 8 hours, you may want to add a little more cold water as it evaporates and exposes the meat and bones but avoid adding too much additional water as this will dilute the flavor of the broth. <\/span><\/p>\n<\/li>\n\nA few times during the cooking process, skim the scum that rises to the top of the broth. Don’t stir it, as this will make the broth cloudy!<\/span><\/p>\n<\/li>\n\nOnce the broth is done simmering, strain the solids with a colander and let them sit for 5-10 minutes in the colander to catch any drippings from them (don’t press them! this will make the broth cloudy). Discard the solids and, if desired, strain the broth a second time through a fine mesh sieve lined with a few layers of cheesecloth.<\/span><\/p>\n<\/li>\n\nAdd the broth to a large container and let sit on the counter until cooled to room temperature, then cover and refrigerate.<\/span><\/p>\n<\/li>\n\nAfter the broth has chilled overnight, scoop off the solidified fat from the top and discard. Once the fat has been removed, you may heat the broth on the stove over low heat and concentrate the flavor by simmering it until it has reduced to 1.5 quarts if it exceeds that amount, but this is optional. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStoring, Reheating, & Bouillon Making Instructions<\/strong><\/span><\/p>\n\nRefrigerate:<\/strong> Store beef broth in an airtight container for up to 7 days.<\/li>\nFreeze:<\/strong> Freeze for up to 6 months in freezer-safe containers, ziplock bags, or silicone molds. Smaller portions (like ice cube trays) make it easy to use later.<\/li>\nTexture:<\/strong> Chilled broth may gel\u2014it\u2019s rich in collagen! It melts quickly when reheated on the stove or in the microwave.<\/li>\nReheat:<\/strong> Warm gently over medium-low heat; avoid boiling to keep it clear.<\/li>\nBonus Tip:<\/strong> For homemade bouillon, simmer broth until reduced to 2\u20133 cups, cool, pour into ice cube trays, and freeze. Add a cube to sauces or soups for an instant flavor boost.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>54<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>3<\/span>g<\/span><\/span>Protein: <\/span>0.4<\/span>g<\/span><\/span>Fat: <\/span>5<\/span>g<\/span><\/span>Saturated Fat: <\/span>1<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>3<\/span>g<\/span><\/span>Sodium: <\/span>58<\/span>mg<\/span><\/span>Potassium: <\/span>72<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>1<\/span>g<\/span><\/span>Vitamin A: <\/span>2175<\/span>IU<\/span><\/span>Vitamin C: <\/span>5<\/span>mg<\/span><\/span>Calcium: <\/span>44<\/span>mg<\/span><\/span>Iron: <\/span>0.4<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n<\/div>\n
Roast the beef for 1 hour, flipping at the 30-minute mark. Once roasted, add the beef to the bottom of a large, deep stockpot and add about \u00bd-\u00be cups of water to the baking sheets to deglaze them. If necessary, heat the pans on the stovetop over medium-low heat in order to scrap up all the beef drippings. <\/span><\/p>\n<\/li>\n\nAdd the beef drippings from the baking sheets, 1 large onion<\/span>, 6 cloves garlic<\/span>, 1-2 large carrots<\/span>, 1-2 celery ribs<\/span>, 10 sprigs fresh parsley<\/span>, 3 sprigs fresh thyme<\/span>, 2 dried bay leaves<\/span>, 12 whole peppercorns<\/span>, and 1 \u00bd tablespoons apple cider vinegar<\/span>. <\/span><\/p>\n<\/li>\n\nAdd 6-7 quarts cold water<\/span> to the pot, until the beef and vegetables are just barely submerged. <\/span><\/p>\n<\/li>\n\nBring to a boil over medium heat, before reducing the heat to low. Simmer uncovered for at least 8 hours, or up to 24 hours for more depth of flavor. If you cook the broth longer than 8 hours, you may want to add a little more cold water as it evaporates and exposes the meat and bones but avoid adding too much additional water as this will dilute the flavor of the broth. <\/span><\/p>\n<\/li>\n\nA few times during the cooking process, skim the scum that rises to the top of the broth. Don’t stir it, as this will make the broth cloudy!<\/span><\/p>\n<\/li>\n\nOnce the broth is done simmering, strain the solids with a colander and let them sit for 5-10 minutes in the colander to catch any drippings from them (don’t press them! this will make the broth cloudy). Discard the solids and, if desired, strain the broth a second time through a fine mesh sieve lined with a few layers of cheesecloth.<\/span><\/p>\n<\/li>\n\nAdd the broth to a large container and let sit on the counter until cooled to room temperature, then cover and refrigerate.<\/span><\/p>\n<\/li>\n\nAfter the broth has chilled overnight, scoop off the solidified fat from the top and discard. Once the fat has been removed, you may heat the broth on the stove over low heat and concentrate the flavor by simmering it until it has reduced to 1.5 quarts if it exceeds that amount, but this is optional. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStoring, Reheating, & Bouillon Making Instructions<\/strong><\/span><\/p>\n\nRefrigerate:<\/strong> Store beef broth in an airtight container for up to 7 days.<\/li>\nFreeze:<\/strong> Freeze for up to 6 months in freezer-safe containers, ziplock bags, or silicone molds. Smaller portions (like ice cube trays) make it easy to use later.<\/li>\nTexture:<\/strong> Chilled broth may gel\u2014it\u2019s rich in collagen! It melts quickly when reheated on the stove or in the microwave.<\/li>\nReheat:<\/strong> Warm gently over medium-low heat; avoid boiling to keep it clear.<\/li>\nBonus Tip:<\/strong> For homemade bouillon, simmer broth until reduced to 2\u20133 cups, cool, pour into ice cube trays, and freeze. Add a cube to sauces or soups for an instant flavor boost.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>54<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>3<\/span>g<\/span><\/span>Protein: <\/span>0.4<\/span>g<\/span><\/span>Fat: <\/span>5<\/span>g<\/span><\/span>Saturated Fat: <\/span>1<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>3<\/span>g<\/span><\/span>Sodium: <\/span>58<\/span>mg<\/span><\/span>Potassium: <\/span>72<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>1<\/span>g<\/span><\/span>Vitamin A: <\/span>2175<\/span>IU<\/span><\/span>Vitamin C: <\/span>5<\/span>mg<\/span><\/span>Calcium: <\/span>44<\/span>mg<\/span><\/span>Iron: <\/span>0.4<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n<\/div>\n
Add the beef drippings from the baking sheets, 1 large onion<\/span>, 6 cloves garlic<\/span>, 1-2 large carrots<\/span>, 1-2 celery ribs<\/span>, 10 sprigs fresh parsley<\/span>, 3 sprigs fresh thyme<\/span>, 2 dried bay leaves<\/span>, 12 whole peppercorns<\/span>, and 1 \u00bd tablespoons apple cider vinegar<\/span>. <\/span><\/p>\n<\/li>\n\nAdd 6-7 quarts cold water<\/span> to the pot, until the beef and vegetables are just barely submerged. <\/span><\/p>\n<\/li>\n\nBring to a boil over medium heat, before reducing the heat to low. Simmer uncovered for at least 8 hours, or up to 24 hours for more depth of flavor. If you cook the broth longer than 8 hours, you may want to add a little more cold water as it evaporates and exposes the meat and bones but avoid adding too much additional water as this will dilute the flavor of the broth. <\/span><\/p>\n<\/li>\n\nA few times during the cooking process, skim the scum that rises to the top of the broth. Don’t stir it, as this will make the broth cloudy!<\/span><\/p>\n<\/li>\n\nOnce the broth is done simmering, strain the solids with a colander and let them sit for 5-10 minutes in the colander to catch any drippings from them (don’t press them! this will make the broth cloudy). Discard the solids and, if desired, strain the broth a second time through a fine mesh sieve lined with a few layers of cheesecloth.<\/span><\/p>\n<\/li>\n\nAdd the broth to a large container and let sit on the counter until cooled to room temperature, then cover and refrigerate.<\/span><\/p>\n<\/li>\n\nAfter the broth has chilled overnight, scoop off the solidified fat from the top and discard. Once the fat has been removed, you may heat the broth on the stove over low heat and concentrate the flavor by simmering it until it has reduced to 1.5 quarts if it exceeds that amount, but this is optional. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStoring, Reheating, & Bouillon Making Instructions<\/strong><\/span><\/p>\n\nRefrigerate:<\/strong> Store beef broth in an airtight container for up to 7 days.<\/li>\nFreeze:<\/strong> Freeze for up to 6 months in freezer-safe containers, ziplock bags, or silicone molds. Smaller portions (like ice cube trays) make it easy to use later.<\/li>\nTexture:<\/strong> Chilled broth may gel\u2014it\u2019s rich in collagen! It melts quickly when reheated on the stove or in the microwave.<\/li>\nReheat:<\/strong> Warm gently over medium-low heat; avoid boiling to keep it clear.<\/li>\nBonus Tip:<\/strong> For homemade bouillon, simmer broth until reduced to 2\u20133 cups, cool, pour into ice cube trays, and freeze. Add a cube to sauces or soups for an instant flavor boost.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>54<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>3<\/span>g<\/span><\/span>Protein: <\/span>0.4<\/span>g<\/span><\/span>Fat: <\/span>5<\/span>g<\/span><\/span>Saturated Fat: <\/span>1<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>3<\/span>g<\/span><\/span>Sodium: <\/span>58<\/span>mg<\/span><\/span>Potassium: <\/span>72<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>1<\/span>g<\/span><\/span>Vitamin A: <\/span>2175<\/span>IU<\/span><\/span>Vitamin C: <\/span>5<\/span>mg<\/span><\/span>Calcium: <\/span>44<\/span>mg<\/span><\/span>Iron: <\/span>0.4<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n<\/div>\n
Add 6-7 quarts cold water<\/span> to the pot, until the beef and vegetables are just barely submerged. <\/span><\/p>\n<\/li>\n\nBring to a boil over medium heat, before reducing the heat to low. Simmer uncovered for at least 8 hours, or up to 24 hours for more depth of flavor. If you cook the broth longer than 8 hours, you may want to add a little more cold water as it evaporates and exposes the meat and bones but avoid adding too much additional water as this will dilute the flavor of the broth. <\/span><\/p>\n<\/li>\n\nA few times during the cooking process, skim the scum that rises to the top of the broth. Don’t stir it, as this will make the broth cloudy!<\/span><\/p>\n<\/li>\n\nOnce the broth is done simmering, strain the solids with a colander and let them sit for 5-10 minutes in the colander to catch any drippings from them (don’t press them! this will make the broth cloudy). Discard the solids and, if desired, strain the broth a second time through a fine mesh sieve lined with a few layers of cheesecloth.<\/span><\/p>\n<\/li>\n\nAdd the broth to a large container and let sit on the counter until cooled to room temperature, then cover and refrigerate.<\/span><\/p>\n<\/li>\n\nAfter the broth has chilled overnight, scoop off the solidified fat from the top and discard. Once the fat has been removed, you may heat the broth on the stove over low heat and concentrate the flavor by simmering it until it has reduced to 1.5 quarts if it exceeds that amount, but this is optional. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStoring, Reheating, & Bouillon Making Instructions<\/strong><\/span><\/p>\n\nRefrigerate:<\/strong> Store beef broth in an airtight container for up to 7 days.<\/li>\nFreeze:<\/strong> Freeze for up to 6 months in freezer-safe containers, ziplock bags, or silicone molds. Smaller portions (like ice cube trays) make it easy to use later.<\/li>\nTexture:<\/strong> Chilled broth may gel\u2014it\u2019s rich in collagen! It melts quickly when reheated on the stove or in the microwave.<\/li>\nReheat:<\/strong> Warm gently over medium-low heat; avoid boiling to keep it clear.<\/li>\nBonus Tip:<\/strong> For homemade bouillon, simmer broth until reduced to 2\u20133 cups, cool, pour into ice cube trays, and freeze. Add a cube to sauces or soups for an instant flavor boost.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>54<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>3<\/span>g<\/span><\/span>Protein: <\/span>0.4<\/span>g<\/span><\/span>Fat: <\/span>5<\/span>g<\/span><\/span>Saturated Fat: <\/span>1<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>3<\/span>g<\/span><\/span>Sodium: <\/span>58<\/span>mg<\/span><\/span>Potassium: <\/span>72<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>1<\/span>g<\/span><\/span>Vitamin A: <\/span>2175<\/span>IU<\/span><\/span>Vitamin C: <\/span>5<\/span>mg<\/span><\/span>Calcium: <\/span>44<\/span>mg<\/span><\/span>Iron: <\/span>0.4<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n<\/div>\n
Bring to a boil over medium heat, before reducing the heat to low. Simmer uncovered for at least 8 hours, or up to 24 hours for more depth of flavor. If you cook the broth longer than 8 hours, you may want to add a little more cold water as it evaporates and exposes the meat and bones but avoid adding too much additional water as this will dilute the flavor of the broth. <\/span><\/p>\n<\/li>\n\nA few times during the cooking process, skim the scum that rises to the top of the broth. Don’t stir it, as this will make the broth cloudy!<\/span><\/p>\n<\/li>\n\nOnce the broth is done simmering, strain the solids with a colander and let them sit for 5-10 minutes in the colander to catch any drippings from them (don’t press them! this will make the broth cloudy). Discard the solids and, if desired, strain the broth a second time through a fine mesh sieve lined with a few layers of cheesecloth.<\/span><\/p>\n<\/li>\n\nAdd the broth to a large container and let sit on the counter until cooled to room temperature, then cover and refrigerate.<\/span><\/p>\n<\/li>\n\nAfter the broth has chilled overnight, scoop off the solidified fat from the top and discard. Once the fat has been removed, you may heat the broth on the stove over low heat and concentrate the flavor by simmering it until it has reduced to 1.5 quarts if it exceeds that amount, but this is optional. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStoring, Reheating, & Bouillon Making Instructions<\/strong><\/span><\/p>\n\nRefrigerate:<\/strong> Store beef broth in an airtight container for up to 7 days.<\/li>\nFreeze:<\/strong> Freeze for up to 6 months in freezer-safe containers, ziplock bags, or silicone molds. Smaller portions (like ice cube trays) make it easy to use later.<\/li>\nTexture:<\/strong> Chilled broth may gel\u2014it\u2019s rich in collagen! It melts quickly when reheated on the stove or in the microwave.<\/li>\nReheat:<\/strong> Warm gently over medium-low heat; avoid boiling to keep it clear.<\/li>\nBonus Tip:<\/strong> For homemade bouillon, simmer broth until reduced to 2\u20133 cups, cool, pour into ice cube trays, and freeze. Add a cube to sauces or soups for an instant flavor boost.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>54<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>3<\/span>g<\/span><\/span>Protein: <\/span>0.4<\/span>g<\/span><\/span>Fat: <\/span>5<\/span>g<\/span><\/span>Saturated Fat: <\/span>1<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>3<\/span>g<\/span><\/span>Sodium: <\/span>58<\/span>mg<\/span><\/span>Potassium: <\/span>72<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>1<\/span>g<\/span><\/span>Vitamin A: <\/span>2175<\/span>IU<\/span><\/span>Vitamin C: <\/span>5<\/span>mg<\/span><\/span>Calcium: <\/span>44<\/span>mg<\/span><\/span>Iron: <\/span>0.4<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n<\/div>\n
A few times during the cooking process, skim the scum that rises to the top of the broth. Don’t stir it, as this will make the broth cloudy!<\/span><\/p>\n<\/li>\n\nOnce the broth is done simmering, strain the solids with a colander and let them sit for 5-10 minutes in the colander to catch any drippings from them (don’t press them! this will make the broth cloudy). Discard the solids and, if desired, strain the broth a second time through a fine mesh sieve lined with a few layers of cheesecloth.<\/span><\/p>\n<\/li>\n\nAdd the broth to a large container and let sit on the counter until cooled to room temperature, then cover and refrigerate.<\/span><\/p>\n<\/li>\n\nAfter the broth has chilled overnight, scoop off the solidified fat from the top and discard. Once the fat has been removed, you may heat the broth on the stove over low heat and concentrate the flavor by simmering it until it has reduced to 1.5 quarts if it exceeds that amount, but this is optional. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStoring, Reheating, & Bouillon Making Instructions<\/strong><\/span><\/p>\n\nRefrigerate:<\/strong> Store beef broth in an airtight container for up to 7 days.<\/li>\nFreeze:<\/strong> Freeze for up to 6 months in freezer-safe containers, ziplock bags, or silicone molds. Smaller portions (like ice cube trays) make it easy to use later.<\/li>\nTexture:<\/strong> Chilled broth may gel\u2014it\u2019s rich in collagen! It melts quickly when reheated on the stove or in the microwave.<\/li>\nReheat:<\/strong> Warm gently over medium-low heat; avoid boiling to keep it clear.<\/li>\nBonus Tip:<\/strong> For homemade bouillon, simmer broth until reduced to 2\u20133 cups, cool, pour into ice cube trays, and freeze. Add a cube to sauces or soups for an instant flavor boost.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>54<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>3<\/span>g<\/span><\/span>Protein: <\/span>0.4<\/span>g<\/span><\/span>Fat: <\/span>5<\/span>g<\/span><\/span>Saturated Fat: <\/span>1<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>3<\/span>g<\/span><\/span>Sodium: <\/span>58<\/span>mg<\/span><\/span>Potassium: <\/span>72<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>1<\/span>g<\/span><\/span>Vitamin A: <\/span>2175<\/span>IU<\/span><\/span>Vitamin C: <\/span>5<\/span>mg<\/span><\/span>Calcium: <\/span>44<\/span>mg<\/span><\/span>Iron: <\/span>0.4<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n<\/div>\n
Once the broth is done simmering, strain the solids with a colander and let them sit for 5-10 minutes in the colander to catch any drippings from them (don’t press them! this will make the broth cloudy). Discard the solids and, if desired, strain the broth a second time through a fine mesh sieve lined with a few layers of cheesecloth.<\/span><\/p>\n<\/li>\n\nAdd the broth to a large container and let sit on the counter until cooled to room temperature, then cover and refrigerate.<\/span><\/p>\n<\/li>\n\nAfter the broth has chilled overnight, scoop off the solidified fat from the top and discard. Once the fat has been removed, you may heat the broth on the stove over low heat and concentrate the flavor by simmering it until it has reduced to 1.5 quarts if it exceeds that amount, but this is optional. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStoring, Reheating, & Bouillon Making Instructions<\/strong><\/span><\/p>\n\nRefrigerate:<\/strong> Store beef broth in an airtight container for up to 7 days.<\/li>\nFreeze:<\/strong> Freeze for up to 6 months in freezer-safe containers, ziplock bags, or silicone molds. Smaller portions (like ice cube trays) make it easy to use later.<\/li>\nTexture:<\/strong> Chilled broth may gel\u2014it\u2019s rich in collagen! It melts quickly when reheated on the stove or in the microwave.<\/li>\nReheat:<\/strong> Warm gently over medium-low heat; avoid boiling to keep it clear.<\/li>\nBonus Tip:<\/strong> For homemade bouillon, simmer broth until reduced to 2\u20133 cups, cool, pour into ice cube trays, and freeze. Add a cube to sauces or soups for an instant flavor boost.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>54<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>3<\/span>g<\/span><\/span>Protein: <\/span>0.4<\/span>g<\/span><\/span>Fat: <\/span>5<\/span>g<\/span><\/span>Saturated Fat: <\/span>1<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>3<\/span>g<\/span><\/span>Sodium: <\/span>58<\/span>mg<\/span><\/span>Potassium: <\/span>72<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>1<\/span>g<\/span><\/span>Vitamin A: <\/span>2175<\/span>IU<\/span><\/span>Vitamin C: <\/span>5<\/span>mg<\/span><\/span>Calcium: <\/span>44<\/span>mg<\/span><\/span>Iron: <\/span>0.4<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n<\/div>\n
Add the broth to a large container and let sit on the counter until cooled to room temperature, then cover and refrigerate.<\/span><\/p>\n<\/li>\n\nAfter the broth has chilled overnight, scoop off the solidified fat from the top and discard. Once the fat has been removed, you may heat the broth on the stove over low heat and concentrate the flavor by simmering it until it has reduced to 1.5 quarts if it exceeds that amount, but this is optional. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStoring, Reheating, & Bouillon Making Instructions<\/strong><\/span><\/p>\n\nRefrigerate:<\/strong> Store beef broth in an airtight container for up to 7 days.<\/li>\nFreeze:<\/strong> Freeze for up to 6 months in freezer-safe containers, ziplock bags, or silicone molds. Smaller portions (like ice cube trays) make it easy to use later.<\/li>\nTexture:<\/strong> Chilled broth may gel\u2014it\u2019s rich in collagen! It melts quickly when reheated on the stove or in the microwave.<\/li>\nReheat:<\/strong> Warm gently over medium-low heat; avoid boiling to keep it clear.<\/li>\nBonus Tip:<\/strong> For homemade bouillon, simmer broth until reduced to 2\u20133 cups, cool, pour into ice cube trays, and freeze. Add a cube to sauces or soups for an instant flavor boost.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>54<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>3<\/span>g<\/span><\/span>Protein: <\/span>0.4<\/span>g<\/span><\/span>Fat: <\/span>5<\/span>g<\/span><\/span>Saturated Fat: <\/span>1<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>3<\/span>g<\/span><\/span>Sodium: <\/span>58<\/span>mg<\/span><\/span>Potassium: <\/span>72<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>1<\/span>g<\/span><\/span>Vitamin A: <\/span>2175<\/span>IU<\/span><\/span>Vitamin C: <\/span>5<\/span>mg<\/span><\/span>Calcium: <\/span>44<\/span>mg<\/span><\/span>Iron: <\/span>0.4<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n<\/div>\n
After the broth has chilled overnight, scoop off the solidified fat from the top and discard. Once the fat has been removed, you may heat the broth on the stove over low heat and concentrate the flavor by simmering it until it has reduced to 1.5 quarts if it exceeds that amount, but this is optional. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStoring, Reheating, & Bouillon Making Instructions<\/strong><\/span><\/p>\n\nRefrigerate:<\/strong> Store beef broth in an airtight container for up to 7 days.<\/li>\nFreeze:<\/strong> Freeze for up to 6 months in freezer-safe containers, ziplock bags, or silicone molds. Smaller portions (like ice cube trays) make it easy to use later.<\/li>\nTexture:<\/strong> Chilled broth may gel\u2014it\u2019s rich in collagen! It melts quickly when reheated on the stove or in the microwave.<\/li>\nReheat:<\/strong> Warm gently over medium-low heat; avoid boiling to keep it clear.<\/li>\nBonus Tip:<\/strong> For homemade bouillon, simmer broth until reduced to 2\u20133 cups, cool, pour into ice cube trays, and freeze. Add a cube to sauces or soups for an instant flavor boost.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>54<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>3<\/span>g<\/span><\/span>Protein: <\/span>0.4<\/span>g<\/span><\/span>Fat: <\/span>5<\/span>g<\/span><\/span>Saturated Fat: <\/span>1<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>3<\/span>g<\/span><\/span>Sodium: <\/span>58<\/span>mg<\/span><\/span>Potassium: <\/span>72<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>1<\/span>g<\/span><\/span>Vitamin A: <\/span>2175<\/span>IU<\/span><\/span>Vitamin C: <\/span>5<\/span>mg<\/span><\/span>Calcium: <\/span>44<\/span>mg<\/span><\/span>Iron: <\/span>0.4<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n<\/div>\n
Calories: <\/span>54<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>3<\/span>g<\/span><\/span>Protein: <\/span>0.4<\/span>g<\/span><\/span>Fat: <\/span>5<\/span>g<\/span><\/span>Saturated Fat: <\/span>1<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>3<\/span>g<\/span><\/span>Sodium: <\/span>58<\/span>mg<\/span><\/span>Potassium: <\/span>72<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>1<\/span>g<\/span><\/span>Vitamin A: <\/span>2175<\/span>IU<\/span><\/span>Vitamin C: <\/span>5<\/span>mg<\/span><\/span>Calcium: <\/span>44<\/span>mg<\/span><\/span>Iron: <\/span>0.4<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n<\/div>\n
Nutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n<\/div>\n
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