The Secret to Rich, Healing Bone Broth Starts with Premium Beef Bones
Homemade bone broth is packed with flavor, collagen, and nutrients—and when you start with Brown Pearcy dry-aged beef bones, you get a deeper, richer broth that's perfect for sipping, soups, and stews.
Ingredients:
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3–4 lbs Brown Pearcy beef soup bones or marrow bones
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1 large onion, quartered
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2 carrots, chopped
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2 celery stalks, chopped
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6 cloves garlic, smashed
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2 tablespoons apple cider vinegar
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2 bay leaves
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8–10 peppercorns
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12 cups cold water
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Salt to taste
Instructions:
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Roast the Bones (Optional but Recommended):
Preheat oven to 400°F. Spread the beef bones on a baking sheet and roast for 30–40 minutes until deeply browned. This step gives your broth an incredible, rich flavor. -
Prepare the Broth:
Place bones, vegetables, bay leaves, and peppercorns into a large stockpot or slow cooker. Add apple cider vinegar (helps extract minerals from the bones). -
Add Water:
Pour in enough cold water to fully cover the bones and veggies. -
Simmer:
Bring to a gentle boil, then immediately reduce heat to low. Simmer uncovered for at least 12–24 hours, skimming any foam off the top occasionally. -
Strain and Store:
Strain the broth through a fine mesh sieve. Cool, then store in jars or containers. Broth will keep in the fridge for up to 5 days, or freeze for longer storage.
Serving Tip:
Sip it warm with a pinch of sea salt, or use it as a flavorful base for soups, stews, and sauces.
Why Brown Pearcy Bones?
Our beef bones come from Angus cattle raised naturally on spray-free pastures without antibiotics or growth hormones. This produces bones packed with clean, rich marrow and nutrients that create a superior broth.
