Sarah Fragoso Broth
Recipes, Video

Beef Bone Broth Cooking Demo

Yay! I’m so excited! I’m back to doing cooking demos (which I LOVE to do) and my very first one is ready for you to enjoy. In this demo I make for you Beef Bone Broth. This is probably my favorite thing to make and to have on hand. When you make it right it’s delicious, it’s nutritious, and when you add the broth to other recipes people will think you are a master chef!

Here’s my recipe below and please watch my video to see how the process works. I would be so happy if you please shared this post to help me get the word out that I’m back in action!!

There will of course be more videos to come of how to prepare easy, delicious, real food meals that anyone can accomplish and that the whole family will love!


As always, enjoy!

Sarah Fragoso Broth
5 from 1 vote

Beef Bone Broth

Course Soups
Prep Time 1 hour
Cook Time 1 day
Total Time 1 day 1 hour
Author Sarah Fragoso


  • 2-4 beef marrow bones knuckle bones, beef shanks or any combination thereof
  • 1 yellow onion cut in half and than quartered
  • 4 carrots cut into 3-4 inch pieces
  • 6 celery stalks leave on any leaves, cut into 3-4 inch pieces
  • 1 bunch fresh parsley
  • 3-4 garlic cloves smashed with the flat side of your knife and peeled
  • 3-6 thin slices of fresh ginger no need to peel the ginger
  • 2 bay leaves fresh or dry
  • 1 tablespoon black peppercorns
  • 2 tablespoons apple cider vinegar
  • Sea salt to taste


  1. Preheat your oven to 400.
  2. Line a baking sheet with foil and place your beef shanks and bones on the foil, sprinkle with salt, and roast at 400 until browned and the marrow is bubbling, about 30 minutes.
  3. Place the shanks and bones in the bottom of your slow cooker, pour in the apple cider vinegar and add the peppercorns and bay leaves.
  4. Add the remaining ingredients and cover with cold water.
  5. Close the lid and cook on low for 24 hours.
  6. Pour the liquid through a metal strainer and store in glass jars for 3-4 days but you can freeze it for up to a year!


Sarah Fragoso

Sarah Fragoso is an international best selling author of 6 books, co-owner of the Chico, CA based gym JS Strength and Conditioning, and founder of the Everyday Paleo franchise. Sarah is the co-host of the popular Sarah and Dr. Brooke Show podcast and she also conducts workshops and retreats on the subjects of nutrition, lifestyle and fitness.

Her message is from the heart and she carries a genuine desire to help other families looking for guidance. These attributes have contributed to her successes and provide the drive to keep the discoveries coming.

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  1. Great Video! I need too try it this way because mine always comes out really strong and beefy. I never get it soothing, comforting, and drinkable like they do at a place like Brodo (Oh, If you’re ever in NYC go to Brodo! It’s a little window, and they serve this AMAZING bone broth in a cup, so you can walk around drinking it like you would a coffee!). I never roasted my bones, and I always leave it in for like, 72 hours (because I read with beef bones you need to leave it for that long) so I’m thinking if I roast the bones and keep it to 24 hours, maybe it will be more appetizing! Actually, I don’t mind when it’s strong, but my husband won’t drink it that way. Love what you do, and love the shorter hair! 🙂

    1. Hi Melissa! You can go up to 48 hours with the beef broth but it turns out too strong for me too. I’ll use it in recipes, gravies, etc. when it goes that long but it’s perfectly drinkable (in my opinion) at the 24 hour mark! Thank you so much Melissa and let me know how it turns out! 🙂

  2. Kristin says:

    What a terrific video, you did a great job on it! As a fellow homeschooling mom, I loved the noise in the background and that you just embraced it.

    I don’t have a lot of beef shanks, so I am trying to spread them out until we get our next order of beef from the farmer. This past time, I used what he labeled as “soup bones” and threw in some chicken feet. I did get a nice gel, but it wasn’t as dark as yours. Is it okay to use the soup bones, or should I be searching out more marrow bones?

    Also, do you reuse your bones? I cooked mine for four hours in my Instant Pot, and the bones did not break down.

    I really enjoyed seeing you, again, at Paleo f(x)!! I feel like you are someone I can relate to so much, and I truly appreciate all you have done for our family! By the way, I sent a liver recipe to your ep email this weekend. I was a little behind on the podcasts.

    1. Hi Kristin!! Thank you so much, so glad you liked the video!! Yes, I have to embrace the noise; noise in my life is a constant! LOL!!

      It’s absolutely ok to use just the soup bones! I like the marrow bones for the flavor but you’ll still get a lot of amaing nutrients from using the soup bones. I sometimes reuse my bones but honestly, the flavor is so much better when I use fresh bones, if I have a good supply of them, my dogs get the used bones and I’ll use new ones. If your bones aren’t breaking down, there are still minerals in there to be used so reuse is fine!

      I’ll look for your liver recipe! They are still coming in so we haven’t strated experimenting yet and to be honest, I’m a bit apprehensive about the undertaking! LOL!

  3. marianne says:

    I have been saving bones from whole chickens and other meets and freezing them to do this. Is that okay or do they need to be bones with meet on them? Do you do anything with the veggies and such when it is done?

    1. Just the bones is absolutely fine, I personally prefer to use bones with meat on them because it enhances the flavor but you’ll still acheive great bone broth if you use just the bones. I feed the veggies to my chickens when I’m done. 🙂 They don’t really have any nutritional value after cooking for so long so if you don’t have chickens, just compost them or toss them down the garbage disposal. 🙂

  4. Annalissa says:

    Thanks for sharing! I have been experimenting with making bone broth over the last few months so I appreciate the extra little tips from your video (apple cider vinegar!)

    How long does bone broth keep in your experience? Is it something that can go bad over time?

    1. You’re very welcome!! Bone broth will be good for 3-4 days in the fridge but up to a year in the freezer. Happy bone broth making!

  5. Chantel says:

    I love bone broth. I love the freshly roasted marrow too…I feed it to my baby! Another great option–and very inexpensive if you know a farmer–is to use pork neck bones to make broth. My farmer said she has about a 20-year supply of neck bones! I have done strictly neck bone broth as well as mixed them with a chicken carcass or beef bones.

    1. What a great idea, I have never used pork neck bones before but I’ll have to ask the wonderful folks at Massa Natural Meats if they have any on hand! Thanks for the tip!

  6. Dawn says:

    Someone just told me “You lose the valuable collagen when roasting. I prefer to cook them in water with 2tblsp raw cider vinegar to draw out the collagen. Add a fresh bay leaf and whole head of garlic. Takes about 2 days though in a crock pot unless you have a pressure cooker.” What are your thoughts on this?

    1. Hi Dawn, with all my reading, digging, and researching I haven’t found anything that implies roasting the bones first makes them lose valuable collagen, however, I would love to see a link or something as to where your source found this information? My broth gels just fine (which means its collagen rich) when I roast the bones and it tastes SO much better this way. Typically, the problem with not getting your broth to gel is when you’re using enough “joint” bones, like the knuckle bones that are super rich in collagen, or if you boil the bones for too long over high heat; which is why I like to use the slow cooker because there’s no risk in that happening. Hope that helps and happy bone broth making! 🙂

  7. Carol says:

    Great video, what kind of crock pot do you use?

  8. kat gray says:

    really new at making bone broth . . . tried one recipe and wasn’t really impressed so want to try yours. Do you have any idea how much approximate weight in bones you start with? Do you use only grass-fed bones? I made my one batch w grocery store bones but then started thinking that if the whole idea of making broth is to concentrate the nutrition in the bones and marrow, then if the cow had been given antibiotics and typical cow-lot raised, then was I just concentrating the unhealthy aspects by not paying more and getting bones from grass-fed beef? Your thoughts? Do you only use bones from grass-fed animals? and do you use the same recipe for chicken broth? thank you!

    1. Hi Kat,

      All great questions! Yes, I do use grass fed beef bones because when I get my quarter cow from Massa Natural Meats they always throw in some awesome beef shanks and marrow bones. I also will buy chicken feet from a local farmer here at our farmers market to make chicken broth and yes I use the same exact recipe. I would encourage you to buy grass fed if possible – yes – but you also have to do the best that you can and if you can only find conventionally farmed beef, you’ll still get health benefits from the broth but of course using the healthiest animals possible is always the best – if possible. I hope you like my recipe – it’s been raved about and we love it. Good luck!

  9. Lisa Marie Bennett says:

    5 stars
    I “quit” sugar (i.e. fructose) and stumbled upon your website and this fantastic video today in an attempt to find savory recipes. I am refreshed at the lack of treats/sweets in the content of your website as well as your philosophy on this subject. Moreover, I am wholly encouraged by your philosophy toward healthy lifestyle and life in general. You are refreshing in this world of health! Thank you for sharing your knowledge with us all.

    1. Thank you SO much Lisa and I’m glad you found my page! Let me know if I can help you in any way!

  10. Denise says:

    Hi Sarah! I’m a bit late hoping on the bone broth train. I’m trying to read as much about it and best ways to prepare it. On the Bon Apetit website, they stress the importance of blanching the bones prior to roasting them. Their website says blanching the bones will remove – in their words- nasty stuff from the bones.
    Can you help me? Thanks much.

    1. Hi Denise, not sure what “nasty” stuff they would be removing, but it’s important to roast them, or I suppose blanching them would work also, because if you throw them in as is, it will give your broth a bit of a metallic, not so yummy taste. I prefer to roast them because the roasting process itself gives the broth a better depth of flavor in my opinion. Hope that helps!

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