Beef Bone Broth Recipe

Beef bone broth recipe - Dr. Axe

Ingredients:

  • 4 pounds beef bones with marrow
  • 4 carrots, chopped
  • 4 celery stalks, chopped
  • 2 medium onions, peel on, sliced in half lengthwise and quartered
  • 4 garlic cloves, peel on and smashed
  • 1 teaspoon kosher salt
  • 1 teaspoon whole peppercorns
  • 2 bay leaves
  • 3 sprigs fresh thyme
  • 5-6 sprigs parsley
  • ¼ cup apple cider vinegar
  • 18-20 cups cold water

Directions:

  1. Place all ingredients in a 10 quart capacity crock-pot.
  2. Add in water.
  3. Bring to a boil over high heat; reduce and simmer gently, skimming the fat that rises to the surface occasionally.
  4. Simmer for 24-48 hours.
  5. Remove from heat and allow to cool slightly.
  6. Discard solids and strain remainder in a bowl through a colander. Let stock cool to room temperature, cover and chill.
  7. Use within a week or freeze up to 3 months.

What is bone broth good for? I recommend bone broth as the number one thing you should consume if you’re struggling with leaky gut syndrome, joint problems and common skin concerns like cellulite.

Making this homemade recipe is one of the best ways you can reap all of the awesome beef bone broth benefits. Plus, making beef bone broth is a lot easier than you might think and is far better than store-bought versions which often contain questionable ingredients like MSG.

I hope you try making this delicious and nourishing beef bone broth recipe today.


What Is Bone Broth Good for? 

Bone broths have been staples of traditional diets around the world for centuries. What are the benefits of bone broth? Not only are they both flavor- and nutrient-dense, they’re also easy to digest and able to boost internal healing thanks to key components like gelatin, which research has shown can help support intestinal health and integrity. (1)

In addition to gelatin and collagen, the long simmering of the beef bones and ligaments also releases beneficial amino acids like proline, glycine and glutamine. These amino acids are key to metabolic processes, including the support of bone mineral density, muscle tissue creation and repair. Glycine, in particular, has been shown to protect against muscle wasting. (2) Amino acids also help to break down the foods we eat and boost nutrient absorption. (3)

Beef bone broth recipe - Dr. Axe

In case you were wondering, the benefits of beef bone broth and chicken bone broth are very similar, so you really can’t go wrong choosing either one! What is the difference between bone broth and stock? They’re usually very similar or even exactly the same in terms of ingredients, but bone broths are typically cooked significantly longer than stocks. Broth is cooked for an even shorter time span than stock. So if you have to choose between the three, opt for bone broth every time.

Are you wondering: Can I drink bone broth on a fast? You certainly can. In fact, I’m a huge fan of periodically doing a bone broth fast.


Do You Just Drink Bone Broth?

People are sometimes at a loss for the best way to consume bone broth on a daily basis. Do you just drink bone broth? You certainly can, but there are so many ways you can use bone broth. Whether you choose chicken or beef bone broth, the options are pretty endless.

But wait, which is better: chicken bone broth or beef bone broth? That mainly comes down to personal taste preference. Choosing between the two can also be based on what goes better with a recipe.

Beef bone broth recipe - Dr. Axe

Some recipes like Vietnamese pho or beef bone vegetable soup are clearly best with a beef bone broth. For other dishes like Baked Chile Relleno Casserole or Slow Cooker Chicken Gumbo, chicken bone broth is the perfect addition.

Here are some other mouthwatering ways to use beef bone broth:

If you use all organic ingredients, you’ll be making a delicious organic beef bone broth recipe. It’s especially important to opt for organic bones to avoid factory-farmed meats. If you’re really short on time, you can always purchase high-quality bone broth from your local health food store, or try a protein powder made from bone broth.


Beef Bone Broth Nutrition Facts

The exact nutrition facts for beef bone broth will vary from batch to batch because it depends upon the exact ingredients you choose to use, how long you cook the broth for, how much fat you skim off the top, etc.

Beef bone broth ingredients - Dr. Axe

In general, homemade beef broth is low in calories and fat, contains a notable amount of protein and zero grams of sugar and carbs. (4) The amount of sodium depends upon how much sea salt you use.

Is this a beef bone marrow broth recipe? It definitely is! I recommend opting for beef bones with marrow, which are naturally rich in collagen. To maximize beef bone broth nutrition and quality, the best bones for bone broth come from organically-raised and — in the case of beef — grass-fed animals.


How to Make Beef Bone Broth

Making beef bone broth is just as easy as making my chicken bone broth recipe. All you have to do is combine all of the ingredients in a slow cooker and let it simmer for at least 24 hours. This is truly a pretty effortless beef bone broth slow cooker recipe.

I know making instant pot beef bone broth is much faster, but I don’t recommend beef bone broth instant pot recipes because the low and slow simmering method allows for more time for the bones and other ingredients to release all of their beneficials components into the broth.

Remember that it’s easy to make this a grass-fed beef bone broth by opting for bones from a grass-fed cow. Same goes for making an organic beef bone broth — simply opt for all of your ingredients to be organic.

And don’t worry, making this bone broth recipe Paleo-friendly takes no additional effort because it is totally Paleo diet-approved!

Beef bone broth step 1 - Dr. Axe

Begin to place the ingredients in a 10-quart capacity slow cooker, starting with the beef bones.

Beef bone broth step 2 - Dr. Axe

Add the veggies and remaining dry ingredients.

Beef bone broth step 3 - Dr. Axe

Add the water.

Beef bone broth step 4 - Dr. Axe

Bring to a boil over high heat; reduce and simmer gently, skimming the fat that rises to the surface occasionally. Simmer for 24 to 48 hours.

Beef bone broth step 5 - Dr. Axe

Remove from heat and allow to cool slightly. Discard all solids

.Beef bone broth step 6 - Dr. Axe

Strain the remainder through a colander.

Beef bone broth step 7 - Dr. Axe

After straining, let stock cool to room temperature, cover and chill.

Beef bone broth recipe - Dr. Axe

Use within a week, or you can freeze your homemade beef bone broth for up to three months.

Beef bone broth recipe - Dr. Axe

That’s all … Making homemade bone broth is not as hard as you’d think!

Beef bone broth recipe - Dr. Axe

 


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104 Comments

  1. Katelin Clay on

    Can you explain the difference between soup bones and marrow bones? I understand that the marrow bones have marrow in them and that the marrow has good qualities if the animal is all natural-we get ours from 100% grass fed cows! But can you use marro bones and soup bones?!?!

    Reply
    • DeeH on

      I’ve always thought that soup bones and marrow bones are the same thing and I am very sure that I’m correct on that, but someone will correct me if I’m wrong.

      Reply
      • DeeH on

        I’ve made soup with them in the past, my mother won’t let me make it for her with beef bones, anymore, because she’s worried about mad cow disease. I believe if you use grass fed beef, you won’t have to worry about that. One of our favorite things after making soup with the marrow bones is to scoop the marrow from the bones after it’s cooked and spread a thin layer on rye bread. It’s delicious if you like rye bread. Sprinkle salt on top if you like.

    • Kathy on

      This is the same recipe I use for my soups of all kinds. Just add veggies, beef, noodles or what ever you want. I use soup bones with marrow. Very good.

      Reply
    • Cbear on

      There is a huge difference, in the net result, real bone broth is made with soup bones, such has the shank(which does not have a lot of marrow in it) short ribs, and any sort of beef bones, and marrow bones, marrow has wonderful nutrients in them. We use all types of beef bones, but never forget the marrow bones. Once you boil these bones for hours and hours all of the nutrients end up in your broth.

      Reply
  2. Shrek on

    There are recipes for both beef & chicken bone broth. What about mixing the 2? And what about cooking them in the new crockpot pressure cookers?
    Thanks

    Reply
    • Pamela on

      I think this doesn’t work, simply because of the cooking time. Beef bones take a VERY LONG time to break down, whereas chicken (or fish) are more delicate and take less time. (You can google all of cook times, but the chefs I know keep beef, chicken and fish stock separate.

      Hope this helps.

      Reply
  3. debbie ciolli on

    I am a Vegetarian & it has nothing to do with mad cow disease fear of, or any other fear of getting diseases from the animals I refuse to eat. However, I do believe since long ago, as we’ve become the same as the Barbarians, with our lack of Humanity to all Beings, Animals included, that We have Reaped what We’ve Sown. Many DISEASES & CONDITIONS have been Directly caused by the Continuation of Greed for Money, Food, as IS Seen in Our own Country with the amount of Obese People & Children. However, all the Diseases, especially those Auto-Immune & Gut issues are caused by all the ways Greed & Glutony has caused people to Mass Produce Mass Slaughter, & Mass Amounts of Profits. Any way, Any Lies are “A” OK, including those even in Baby Food & FOrmulas. Nothigs been safe for a very long time. The USDA is a Joke, as is the FDA, & any other Government Agency & their Lobbyists who Lobby for One Group after another, for?? More Money, Less Costs. Our health & the health of Our Children & Grandchildren & Families are continuing to pay the Prices, in MORE ways than One. Same with Pharma. Money & Greed, Lies are Infinite across the boards..

    Reply
    • Cally on

      Rather than venting on a bone broth recipe website, why not try to be productive and ask yourself what you could do to improve the issues you are concerned about.

      Reply
    • Steve on

      I am not a vegetarian and do not like how animals are raised by large companies. But maybe you should take your message elsewhere.

      Reply
      • Barbie on

        Yes! I agree with Carnivorous… These comments are inappropriate for this discussion.. Please take your objections to a place they’d be helpful. We are simply talking àbout a recipe. Good grief

    • Atgold on

      I agree with you. No morals and no integrity by the big companies referred to, and government officials are not trustworthy either.

      Reply
    • Atgold on

      Maybe I didn’t click on Reply, so will just redo a brief note that your information is true. Integrity and morality are lacking in officials in big businesses and the two government agencies that are supposed to protect us.

      Reply
    • Mona on

      Your rant should have included information such as the FDA allows big chicken farms to feed their chickens with feed which contains arsenic so that they grow faster. Just read that on an organic website trying to educate people on why the should only buy organic chicken to make their bone broth! I think that all health concerned citizens should be contacting their representatives which issues such as this. Maybe we do need to eliminate the USDA and FDA that are not protecting our food supply.

      Reply
    • Cbear on

      There is nothing wrong with being a vegetarian at all. Gather up all of your vegies, roast them in the oven, which will produce a great flavor and then put everything in a stock pot and simmer for hours. This will product an amazing broth. You can use onion skins, carrots, celery, onions, carrot tops, parsnips, broccoli. peppers, cauliflower, whatever your heart desires, pop in some peppercorns, bay leaves. I like roasting them first because I love the flavor it produces.

      You are absolutely on the greed and the lies. I have been in the food industry for 40 plus years and it makes us crazy why these people just don’t tell the truth. Now we have round up in our food. Pretty pathetic. We in our group don’t just complain about the problems with food. We make a difference and put lots of pressure into making changes.

      Reply
    • Bill on

      True!! Sad World, full of greed and inconsideration. We need to teach and practice more love and compassion in the classrooms. Raise our children to care for others and the world around them!!

      Reply
    • Joji on

      What does all of this got to do with Bone broth ? Please stick to the topic. If you are a vegetarian , good. But most people are not. So , avoid targetting them.

      Reply
    • Maria on

      Thank you for your insightful comment. Keep spreading the information on different platforms. The more people see it, the more might change path or think about issues more. Conversations opens the thoughts and ideas. Thank you debbie ciolli

      Reply
      • Lois Ross on

        Hey, that’s a great idea, to use a sieve. Been giving it to my dog. Been cooking bone broth on gas range 30 hours monthly since last June. Developed trigger finger suddenly and didn’t know what it was. Googled “stuck finger” and got answers from Mayo Org. in Minnesota. Then I found Dr. Axe. Long story short this broth has healed my hands 95%. I can hold a cup of Coffee and open jar lids. Couldn’t do that for awhile.

    • Leslie F on

      Yes, eat the marrow. That’s the best part. Years ago I got to go to Paris & we had lunch(we couldn’t afford dinner)at this famous restaurant. The appetizer I ordered was a puff pastry shell with beautiful little round veal marrows & of course sauce. I still remember it because I was so impressed with the taste & presentation.

      Reply
  4. Angela White on

    I did a 10 day smoothie cleanse and needed the daily requirements for protein drnked two cup per day and It was sooo good I lost 15lbs the healthy way with out dieting.

    Reply
  5. Francis on

    Hi,

    I am concerned, I do not have grass-fed bones on hand but started making my bone broth with the bones I had — would I still get the benefits?

    Also, how often should I eat if trying to gain my weight back? From reading on your site, I think I have Leaky Gut and I am on the path to better myself and my health overall.

    Thank you for your continued help and amazing information.

    Reply
    • Kurt "madcow' Alan on

      Likely you would get the same benefits. However, grain and other poisons ingested by the bovine would probably build up in you over the long haul. What I am saying is it is better to do it with ‘store bought’ than not at all, but when you can, get the good stuff.

      Reply
  6. John Siple on

    Hey Doc thanks for your info comparing gelatin to bone broth, as the latter is gaining notoriety. Leaky gut syndrome is something that I might be safe from as well as tennis elbow and arthritis, and disc problems so it’s time to get back about taking care of myself. by the way I’m looking for a a good hearty beer that has less yeast in it yeast gives me diarrhea and gas I believe. Thank you ciao, Jon

    Reply
  7. Brenda on

    Does anyone know if you still will get the same effect if you leave out the apple cider vinegar?
    I cannot tolerate anything with vinegar in it. Makes my belly hurt so bad. Even just a little bit is really bad.
    Thanks all for your time and info.
    Blessings to all.

    Reply
    • Ellen on

      Brenda, you can get the same benefits if you cook the broth long enough. 24 – 48 hours will be sufficient. You can also try adding just a bit of lemon juice if it doesn’t bother you.

      Reply
    • Cbear on

      You will be fine without the apple cider. You can always just mix some apple cider vinegar with some water and take a few sips, it’s just good for you.

      Reply
  8. Peter on

    I made my first batch of bone broth using this recipe a few days ago. My crockpot is only an 8 quart and would not hold the 18 to 20 cups of water called for in the recipe. As room was made during the simmering process I would add water until I reached the necessary amount. That seemed to work fine. The broth was very tasty and has successfully reduced my diverticulitis pain to almost none in a matter of six days. I followed stage one of the diverticulitis treatment plan on Dr. Axes website diligently. I had to start with store-bought bone broth from our local health food store until my first batch was completed. The broth from this recipe is so much better than the store bought. I drank 24 to 30 ounces of bone broth a day along with all the other supplements in the stage one plan. I am not a heavy person but I went from 170 down to 160 pounds in six days. I started stage two of the plan yesterday by introducing homemade carrot and apple juice with a little lemon in it. My diverticulitis pain was about a four or five on a scale of 1 to 10 when I started this plan a week ago. It is now less than one. I am becoming a believer. This is my fourth bout of diverticulitis in 10 months and the first time it has been treated without antibiotics. I started my second batch of bone broth last night before I went to bed. I am hoping to maintain a much healthier diet to prevent this diverticulitis from occurring again and just to have a much healthier gut. Bone broth will become a regular part of this diet.

    Reply
    • Bambi on

      I am dealing with my second bout of diverticulitis in a year. Previously I would have one or two within 5 years. I have taken antibiotics each time :( I’m terrified of something worse happening if I don’t. I am a an athletic female with a healthy diet- I avoid gluten, eggs, dairy, corn and soy as advised by my health care practitioner (functional health). I don’t eat processed foods and follow a raw diet 51% of the time. I am perplexed by this disease where it doesn’t seem to discriminate. I am impressed with your results and your bravery NOT to indulge in taking antibiotics. I didn’t think it was possible to “heal” without them. Your post gives me hope that I can do this, with much effort, but its achievable. Thank you for sharing and I hope you are in good health :)

      Reply
    • Fatema on

      Thank you for this helpful comment. My slow cooker isn’t a 10 quart but I will definitely give it a try now knowing it worked for you. I’m so happy you have seen the benefit of consuming this broth and I hope it will do the same for my family.

      Reply
  9. Brenda on

    Thanks Ellen for the reply.
    I decided to go with the protein powder version because it easier and faster for me.
    Taste terrible tho. Yuck!!
    Add a little salt and garlic and it’s tolerable.
    Good luck to everyone!!

    Reply
  10. Rebecca on

    How do you warm up the broth to drink it once it’s been refrigerated? How much of it do you drink a day? I have 4 mason jars filled with 20 oz and 2 with 10oz

    Reply
  11. Mom of baby with Eczema on

    I asked a few of my relatives. All agreed its not marrow bones I should use, but knee bones. They say its the knee bones that contain the collagen, I can add some marrow bones for flavor.
    Any thoughts on that?

    Reply
    • Peter on

      My butcher told me the same thing about joint bones having more collagen. I’ve made three batches of broth with this recipe and I do not get any gelatin. It is a very tasty bone broth and it seems to have succeeded in healing my diverticulitis but I would like to get more gelatin which is so good for you. I talked to my daughter this morning who uses a Insta pot which is a pressure cooker and she makes broth in a little over an hour and gets gelatin. So, I may go in that direction. I’ve also heard that breaking the bones will help with getting more collagen from them.

      Reply
  12. Peter on

    Is anybody who is doing the full 48 hour version of this recipe having some or all of their broth turn to jelly (gelatin) once it’s cooled? I am not and I’m wondering what I might be doing wrong.

    Reply
    • Bibi on

      Peter, when I cook the bones for the full 48 hours I don’t get ‘jelly’, but I do get the ‘jelly’ if I cook them for only 24 hours. When there’s no ‘jelly’ it doesn’t necessarily mean gelatine is missing from the broth, it’s just that the amino acids have broken up by the extended cooking time… therefore it hasn’t ‘jelled’.

      Reply
    • Cbear on

      Got to your butcher and ask for chicken back and necks, it;’s a less expensive way to start. If you can not find those find some chicken leg quarters that may be less expensive and the leg quarters have lots of nutrition in them. Use the same vegies and cooking times and you will love it.

      Reply
    • Lois Ross on

      I cook on simmer in a two gallon pot on stove top gas range for 30 hours for a rich broth taste with a dark brown color.

      Reply
  13. Kathy on

    Is there a reason that one should not eat the carrots, celery and onion that was simmered with the bones? The recipe says to discard the solids.

    Reply
    • Cbear on

      Actually not really, once you simmer for hours and hours, most of your nutritional value is decreased, plus the can become pretty mushy.

      Reply
  14. Sherry Martinez on

    I would really like to stick to my fish only philosophy but I’m trying the beef bones tonight. I’m trying to rid my body of Lymes disease. I’m big on green juices, but the jury is split so here goes. If anyone has info on how to find fish bones I’d be thrilled.

    Reply
    • Jill on

      The Dr. Axe Multi Collagen Protein powder has fish collagen peptides, but it also has the beef, chicken and eggshell.

      Reply
  15. Diane bouchard on

    I like what you do I’m very busy with my dad of 85, I work , take care of him and my family. So I try to get good recipe for you like your delicious keto bread.
    Thank you

    Reply
  16. Claudia on

    Hello and thank you for the information! Please can you clarify something? How much of the nutrients end up getting boiled away when bone broth is made at home versus the amount of the same nutrients that may become inactive during processing to make the bone broth Protein powder product you sell? In other words, how “live” and abundant are the nutrients after cooking the broth for so long or after processing everything to make the powder? Perhaps only results matter but I am very curios. Thanks in advance, sincerely, Claudia Lmt from St. Petersburg Florida – I am coping with chronic pain, arthritis, migraines.

    Reply
  17. Vickie on

    I am trying a store bought bone broth and I plan to make that recipe. I also bough some bentonite clay food grade I want to ingest it but How can I know the brand I bought is good and don’t contain leads or metals, I am using brand name Fossil power. If you are able to give any advice on that brand?

    Reply
  18. Kathryn on

    Hi
    The article and a few of you have mentioned using store bought bone broth. I do not have easy access to a health food store but have seen bone broth that is made by large companies at my local grocery store.
    Sam’s Choice Organic Chicken Bone Broth, Pacific Organic Chicken Bone Broth with Lemongrass
    Any comments on the nutritional value of these? I would assume it has been further processed which has destroyed a good portion of nutrients/benefits. For those of you who have used store bought bone broth which brands have you used?
    I am inquiring for a cancer patient who does not always have the energy to make homemade bone broth.

    Reply
  19. Sharon on

    Hi can anyone please tell me? I have a flare up and just been diagnosed with this. I have made the beef bone broth but can’t seem to find how much to drink a day and for how long. Also, do I only drink this and not consume anything else. I’m in a lot of pain and want to feel better and the gp has been useless. I have lost 9kg in the last 4 weeks as I am struggling to eat.

    Reply
  20. Occasionally Healthy on

    I used to make beef stock years ago with a combination of soup bones and knuckle bones, and often a couple marrow bones. . The knuckles also usually had a fair amount of marrow, all of which would boil off and rise, leaving a fairly heavy layer of fat at the top. I see people here saying they scoop out the remaining marrow *after* making stock, but how can this be? When I was finished, the bones were soft, breaking apart and partially disintegrated, and they were entirely clean of marrow or connective tissue. It’s for this reason that I *don’t* skim that layer of fat (different from the layer of fat/“foam” that rises much earlier in the process). Anyone have input on why this is? How is it that some people still find plenty of marrow even after boiling/simmering for 24 to 48 hours when mine is always completely melted and the bones partially dissolved? When reheating my stock I usually did toss a good bit of that fat layer, knowing, sadly, that a lot of that was probably good marrow. I admit, I’m envious of those of you who are finding bones with spreadable marrow left even after simmering them for 24 to 48 hours. I do think I was using more vinegar than this recipe (or rather, smaller batches in a 6 qt crockpot but roughly the same amount of vinegar). That would explain why the bones are so soft and breaking apart upon removal. But I’m really perplexed about the marrow. :/

    Reply
  21. KC Massey on

    I accidently clicked on 5 stars for my review BUT I have never tried this recipe I was trying to find out why out of 746 reviews this recipe only received 2 STARS. My apologies.

    Reply
  22. John P on

    I am trying to find beef bone broth with absolutely no added ingredients with the exception of sea salt with no success. Even your recipe adds a whole variety of vegetables and spices my daughter cannot tolerate. I can find pure chicken bone broth but not beef. Why not? Any suggestions? Could I follow the recipe above an omit everything except the bones and the salt?

    Reply
  23. Marshall on

    Has anyone compared making bone broth in an electric pressure cooker/ instapot versus a crock pot or the stove top? I’ve only made it in a pressure cooker for about 4 hours and it seems to be a little bland. It gets plenty of gelatin but I’m wondering if the flavor is better in a crock pot. I love the idea of a 4 hour bone broth but flavor is a big deal.

    Reply
    • Fatima on

      The pressure cooker cooks everything fast, I did try it once and you’re right it was so blend and it was obvious that it’s not complete. Now I am using a regular large pot, bring it to boil and then put it in the oven for 48 hours with very low temperature since it just needs to be simmer, every few hours I check on it until it’s done. I am sure you know the rest.

      Reply
  24. Fatima on

    Well, I believe the difference is the time of making it, the time we use for making a good bone marrow broth is quite a long time in order to get all the goodness from the bones we are using. So you see the difference?
    I personally think the grass fed beef or lamb is much better, taste is much better.

    Reply
  25. Flo on

    Why do you have to discard the solids? This recipe is similar to the usual soup recipe that my family has been eating for years however adding soya and ginger, and eaten with small quantity of rice. I’d like to understand why it is not good to eat the solids?

    Reply
  26. Candice on

    I’m 41 year old woman .I had be diagnosed about 9 years ago with palandromic rheumatism after cereal years of debilitating pain after tears of trying to figure the out I finally got a second opinion from another specialist and my inflammation (blood work)at that time had been over 200.
    I have always been over weight all my life unable to lose more then 10 pounds on my own before surgery my weight climbed high and fast unintended . I had weight loss surgery in 2014 and felt great lost 115 pounds , I had no issues with surgery and healing . I was having pain in my
    Lower abdomen about 4 months after so had MRI found fibroids to date I’m struggeling with heavy bleeding and anemia to date working with ONGYN. I had began feeling significantly fatigued , dizzy and found my absorber iron was at critical dec 2017 has iron infusion that did work since I have been under care of hemotiogist and he found I also have pernicious anemia inherited type so B12 injections monthly .
    I have not gained any weight back since my surgery in four years but since my iron infusion and B12 injections I have gained 30 pounds in 6 months and my BP is high have to take meds now . I have never had issues with BP in my in my life not ever at my heaviest . Hematologist want me to have endoscopy and colonoscopy .
    I am trying to make sense of all that has happened and could be happening .
    I want to do all I can to reduce or eliminate inflammation causing so many issues .
    Hope I can get some answered !
    Thank you

    Reply
  27. Jeanetta on

    I want to do a large batch of bone broth. To same time I Was wondering if anyone has used a pressure cooker to cook bone broth

    Reply

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