top of page
  • seedoilrebellion

Simple bone broth & tallow

Updated: Jun 9, 2022


- 5 lbs of beef bones- grass fed if possible, mix of marrow bones (femur bones) and bones w/ meat on them (oxtail

, short ribs and/or knucklebones cut in half)

- 3 large carrots

- 3 stalks of celery

- 1 large onion

- 1 whole head garlic

- 2 bay leaves

- 1 1/2 tbsp black peppercorns

- 1 whole cinnamon stick

- 1 tbsp apple cider vinegar

- 1/2 tbsp sea salt

Bone prep:

Blanch bones in a stock pot boiling on high for about 15-20 minutes. Bones are now ready for the broth prep step. Some may choose to take an additional step here of roasting bones and veggies (carrots, onion, garlic & celery) in a 450 degree oven for about 30 minutes for maximum flavor. I personally skip this step as I have found the broth to be perfectly delicious without. Maybe try both ways and see what you prefer!

Broth prep:

Add bones and all other ingredients to crock pot or back into your cleaned out stock pot and fill to the top with water. Let simmer on low for 8-12 hours or more tasting towards the end to add more salt if desired. Careful if using stove top and leaving on unattended. Once your broth has finished it's long simmer, carefully strain the broth to eliminate all veggies, bones, etc. You can either discard these or enjoy along with any left over delicious bits of meat that may have been left over. Let broth cool in the fridge until completely cool. You can use your broth to sip or as your base for soup. Your broth will store in the fridge for up to 7 days or in the freezer for up to 12 months.

Rendering the tallow:

Once the broth is completely cooled you will easily be able to break away the solid coating from the top, this is your beef tallow. Add all solid pieces to a sauce pan and heat on med/low heat just until completely melted. Remove from stove and carefully pour liquid into a glass jar or storage container. Let cool and store in a cool dry place or fridge (this will last up to a year). Simple homemade beef tallow for cooking!


The healthy oil respecter

4,700 views2 comments

Recent Posts

See All


Jun 26, 2022

Is there any good recipes for quick batches with pressure cooker?


Andrew Wolgamott
Andrew Wolgamott
Jun 09, 2022

Why do you have to blanch the bones? Seems like you will lose some of the broth this way.

bottom of page