Homemade bone broth

I’m sure you have all heard of the bone broth phenomenon. The benefits of bone broth are extensive, ranging from remineralizing your teeth to promoting metabolism. Other benefits include digestion aid, boosting your immune system, joint support, and so on.

You can get bone broth from soups at restaurants, broth shops, or bottled at stores like Whole Foods or Erewhon. Bone broth is all the rage that they even have a powder form now, much like a protein powder, with flavors like chocolate or vanilla. I actually purchased a vanilla bone broth packet from Erewhon I have yet to try. Something about vanilla and bone broth together makes me feel a little hesitant to try, though I am somewhat curious.

Recently, I tried making homemade bone broth and to my surprise it turned out really well. This homemade bone broth was so good I knew it was something I will be making often. I used oxtail bones for this homemade bone broth, which I purchased at an Albertsons for about $12.00 for 2 1/2 lbs.  This whole process takes a very long time and I recommend starting in the morning.



oxtail bones with meat (2 1/2 lbs)

8 cups of water

3-4 star anise

1 large onion (cut into 2 pieces)

1 clove of garlic

1 medium sized ginger root (peeled and smashed)

1/2 teaspoon of whole allspice

1/2 teaspoon cardamom

2 bay leaves

salt and pepper (based on your preference)



1. Place the raw oxtail bones in a large pot of water for 1 hour to drain out the impurities.  Drain water and then soak the bones again for 20 minutes, draining and soaking again one last time.

2.  In a fresh pot, boil water and then add the clean oxtail bones in the pot, cooking on medium heat for 20 minutes.

3.  Remove the oxtail bones and rinse with cool water.  Discard the water and make you sure you have a clean new pot.

4.  Now to start the broth.  Place 8 cups of water in the clean pot with the oxtail bones and all the ingredients, with just a little bit of the salt and pepper (you can always add more of these later).

5. Boil for 10 minutes then reduce to a simmer.  Scoop out the impurities if you can.  Simmer for at least 5 hours, the longer the better, periodically skimming off the top, and adding water as you need.

6. Remove from heat and then let cool.  Then with a strainer, drain the soup.  You can discard everything or if you want the meat, you can remove them from the bones and fat, putting them in a container for use with the broth.  I then strain the broth a 2nd time, sometimes a 3rd.

7.  Refrigerate the broth overnight.  The fat will collect at the top and you can easily remove with a spoon.  Reheat this homemade bone broth and you can add salt and pepper based on your taste. I know this process seems long and complicated but it’s mostly a lot of letting it simmer.  Enjoy!