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Bone broth cooking

Kajsa's Nourishing Bone Broth

A slow-simmered, collagen-rich bone broth made from scratch. Gentle on the stomach, anti-inflammatory and packed with minerals. This is one of the most nourishing things you can make for your joints, gut and skin.
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Ingredients Method Notes

Ingredients
  

  • 1 kg Beef bones
  • 3 Large carrots
  • 4 Onions
  • 3 Celery stalks
  • 2 Garlic cloves
  • 2 Cinnamon sticks
  • 3 Bay leaves
  • 10 Whole black peppercorns
  • 1 pinch Star anise

Method
 

  1. Preheat your oven to 220°C. Roast the bones for about 30 minutes or until they’re nicely browned. This step deepens the flavor.
  2. Roughly chop carrots, onions, and celery into large chunks.
  3. Sauté the chopped vegetables in a large pot with a bit of coconut fat until slightly golden and fragrant.
  4. Add the roasted bones, sautéed veggies, garlic, spices, and herbs to the pot.
  5. Fill the pot with water just enough to cover the bones and vegetables.
  6. Bring to a boil, then reduce to a gentle simmer. Skim off any foam or fat that rises to the top during cooking.
  7. Allow the broth to simmer for 12–48 hours. The longer, the better! Refill with water if it reduces too much.
  8. When done, strain out the bones and vegetables. Let cooland store in glass jars in the fridge or freezer

Notes

🦴 Bones: Ask your butcher for beef bones with marrow for the richest, most collagen-dense broth.
🌙 Overnight tip: If needed, you can pause the process overnight. Just turn off the heat, let it cool, store it safely, and continue simmering the next day.
🫙 Storage: Store in glass jars in the fridge for up to 5 days, or freeze for up to 3 months.