Posts Tagged ‘bone broth’

Spicy Tri-Beast Bone Broth Recipe

November 24, 2015 1 comment

photoNote: these measurements don’t have to be exact. It’s broth; wing it.

You’ll need a big ol’ stock pot- mine’s probably 20 quarts (which is 5 gallons, which is about big enough to put a smallish baby into with room to spare)


  • 4-5 pounds of good-quality beef bones (I go to the fancy butcher shop and get the long ones)
  • 1 chicken (I cheat and buy pre-roasted at the market)
  • 2-3 pounds pork bones (neck bones, etc)
  • 3 tbsp tomato paste
  • 2 carrots
  • 1 medium onion
  • 2-3 stalks celery
  • 1 leek (optional)
  • a head of garlic (use more if you like garlic!)
  • 2-3 bay leaves
  • 3 tbsp apple cider vinegar
  • 2 tbsp peppercorns
  • IF you like things spicy: some ghost pepper, or at least some cayenne pepper. Eyeball it, I use LOTS but I love sweating it out
  • salt to taste
  • juice of 2-5 lemons, preferably Meyer lemons (to add at the end)


Preheat oven to 450 degrees F. Roughly chop the carrots, onion, leek. Throw them in a roasting pan or cookie sheet with the garlic (I cheat and buy pre-peeled, because ugh peeling that much garlic sucks). Smear the beef bones with tomato paste, put them in another roasting pan with the pork bones.

Roast for 15 minutes, stir around, roast 10-15 minutes more. At some point, if you’ve not cheated and bought a pre-roasted one, roast the chicken. Conserve the meat for something else.


While the bones & veg are roasting, fill the pot about 2/3 of the way with water. Add the bay leaves, apple cider vinegar, peppercorns, hot spice of your choosing (GHOST PEPPER IS DELICIOUS), and celery.

Once the bones are done, you can pull out some of the beef marrow and eat it on Saltine crackers if you’re classy like me. Or just throw it bones and all into the pot along with the chicken carcass, pork bones, and the vegetables.

Bring it just to a boil on the stovetop, and then turn it down as low as your stove will go with the lid slightly offset. Check it occasionally and skim off the foamy stuff.

Simmer for 8-24 hours (longer the better). I like to leave it overnight.

As a last step, stir in salt to taste, and then add lemon juice to taste- you’ll notice it brightens up and makes the broth a bit more complex and freaking DELICIOUS.

Strain through a medium-fine sieve.

I put it in Mason jars once cooled, leaving a bit of room in the top as I end up freezing most of these and defrosting as needed (leave the lids loose when freezing!).


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