I love the simplicity of beef bone broth.  Think of it as your favorite black dress.  It goes with everything, makes you look & feel fabulous and sure to wow. On casual days, pour it in a mug, heat in the microwave, season to taste with salt, pepper, garlic and call it a day for a convenient, nutritious and immune system booster.

On the fancy days, heat it on the stovetop, add beef bits, toss in some homemade cappelletti / tortellini / or any stuffed pasta, add parsley or basil as a finishing touch and serve to your guests. You’ll get the wow factor.  Think of it as the rice crispy treat of cooking – gives the appearance you slaved over the meal but between you and I, you reheated it, boiled some water for pasta and let it take center stage.  boom.


One of the first recipes I learned how to make was Beef Bone Broth. My Zia in Sicily referred to it as the star to her cooking. I use to think she was kidding until I began trekking to different parts of the world; noticing bone broth was a staple and often the hidden gem of traditional diets across the globe. Beef broth spans cultures from Korean Bone soup to Boeuf Bourguignon.


Beef bone broth is nutrient-dense, flavorful, enhances digestion and “beefs up” the immune system. It’s an ancient remedy, can improve health, fights aging and boosts beauty.  Nutritionists refer to it as a Super Food. At this point I’m sure you’re thinking – I can just buy stock broth in a can or container.  Noooooooo. Trust me when I say the benefits of making beef bone broth are plentiful.

Did you know Beef bone broth is healing, immune-building, a real food solution (treats leaky gut syndrome), protects your joints, boosts detoxification, aids metabolism, promotes anabolism and reduces the appearance of cellulite (winner, winner-beef dinner). It’s more beneficial than taking supplements.



Beef bone broth contains:

  • 19 amino acids (essential & non-essential). These are the building blocks of protein
  • collagen / gelatin (helps for connective tissue)
  • nutrients that support: digestive functions, immunity & brain health
  • trace minerals

According to Sally Fallon & Kayla Daniel of Weston A Price Foundation; “Bone broth contains minerals in forms that your body can easily absorb: calcium, magnesium phosphorus, silicon, sulphur and others.  They contain chondroitin sulfate and glucosamine which reduce inflammation, arthritis and joint pain.”

There are numerous uses for beef bone broth.  Use it to braise vegetables & meats. It’s a rich base for soups, stews and sauces. Use it as a cooking liquid for beans and grains. Freeze some broth in ice cube trays to later use in any recipe which calls for broth or stock. Season the broth and drink it daily to boost your immune system. Create homemade beef bouillon. You control the taste. Make it with or without root vegetables.  Sometimes, too many root veggies makes a broth too sweet. You’re in control.


This Thanksgiving, remove some of the stress and time by serving Cappelletti Pasta in a beef bone broth as your first course. Better yet, if you volunteer to bring a dish, it has all the wow factor while saving both time and money.

It’s a crowd pleaser on your holiday menu: the guys will love the rich beef flavor and nutrient stocked protein; the girls will love you for the low calories, support for healthy skin and hair & the ability for it to reduce the appearance of cellulite. Everyone at your table will secretly be grateful because it enhances digestion.


Beef Bone Broth is simple to make, inexpensive and in the long run, convenient.  The aroma fills your home for days and the bones can be recycled to the family pet or in my case, the neighbor’s dog. For me, I think of it as making medicine for myself and my loved ones.

Let Beef Bone Broth be the star in your kitchen — or at least the starter course for your Thanksgiving meal.

Tips & Tricks for a better broth:

  • The bones MUST be roasted. Sometimes the broth turns sour if the beef bones are not roasted.
  • Use filtered water!! The chlorine in unfiltered water drastically changes the taste of the bone broth.
  • Use high collagen joints such as knuckles, necks, oxtail etc.
  • It’s not necessary to skim the foam that rises to the top of the pot.  It’s rich in protein.
  • Simmer for 18-24+ hours.  The increased simmer time causes the bones and ligaments to release healing compounds (collagen, proline, glycine, glutamine).  There is a purpose for 24 hour simmering.  It produces gelatin from collagen-rich bones and minerals are released.



    • 6 pounds beef bones (I used oxtail, knuckle bones and a mix of marrow bones)
    • 1 can of tomato paste, 8 0z
    • 3 unpeeled carrots, cut in half
    • 4 medium onion, quartered
    • 1 garlic head, halved crosswise
    • 3 celery stalks, cut in half
    • 1 tablespoon black peppercorns
    • 2 tablespoons apple cider vinegar (extracts the minerals from the bones)
    • 3 bay leaves
    • salt
    • basil/parsley
    • 12 cups of filtered water**
  1. Special equipment:
    • 8 quart (or larger) stockpot or a large slow cooker


  1. Preheat oven to 425°F. Place beef bones in a flat pan. Roast bones for 2 – 2 1/2 hours. This is not the time to take a nap or leave the house to run errands.  The bones need to be flipped every 15-20 minutes.
  2. 3o minutes before the time is up for the bones roasting, place 1 carrot, 1 celery, 2 onions and garlic head in a roasting pan.  Sprinkle salt over the vegetables. Toss the veggies every 10 minutes.
  3. In the last 10 minutes of cooking the bones & vegetables, cover the bones with tomato paste.
  4. One the bones and vegetables are done roasting, remove from the oven. Place everything in the largest stockpot you have. Make sure you scrape both pans to include all those yummy bits in the pot. Then add 12-14 cups of filtered water.  If only 10-12 cups of water fit, wait several hours for water to evaporate then add the remaining water.
  5. Add bay leaves, peppercorns, and vinegar.
  6. Cover the pot and bring to a gentle boil. Reduce heat to a very low simmer and remove lid. The longer you simmer it, the richer your broth will be. (It’s possible to cook the beef bone broth in a slow cooker on low for the same amount of time; however, I’m one of those girls who doesn’t use a slow cooker. I know, crazy)
  7. After 6 hours, remove the carrots and celery (they’ve served their purpose).  They will be replaced with the remaining carrots and celery.  Continue to cook.  Your beef bone broth can be done at 12 hours; however, the longer it simmers, the richer and more beneficial your broth will be.
  8. Between 20-24 hours remove the pot from the heat. Strain broth using a fine-mesh sieve and discard the vegetables. I save the bones for a friend’s dog.
  9. Find the largest pan you have and pour the strained broth into it.  Add 10 ice-cubes to aid in cooling it down.  Once it is barely warm, cover with plastic wrap and place in the refrigerator overnight.
  10. The next day, remove solidified fat from the top of the chilled broth.

Serving for Thanksgiving:

Remove from freezer the morning of you want to serve it.  Reheat on stove.  Remove the cappelletti from the freezer or store bought tortellini a few minutes before you are ready to serve the soup.  Cook the pasta as per the directions.  Ladle the beef bone broth into each bowl or a large soup vessel.  Place the pasta in the soup.  Serve with bread.


How to store beef bone broth:

  1. Store in refrigerator up to 1 week.
  2. Freeze in ice cube trays, then transfer into resealable freezer bags and store up to 6 months.
  3. Place in plastic freezer bags or freezer containers. Stored for up to 6 months.
  4. Make powdered broth (bouillon)

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