Global · drink, snack
Three-Ingredient Beef Bone Broth
Video by Ribeye Rach on YouTube · Open on YouTube
- Carnivore
- Low carb (0.5 g net carbs) but not keto: 14% of the energy is from fat, and keto meals get about 60% or more
- Gluten-free ingredients
- Dairy-free
- Nut-free
Contains: none of the common allergens in the listed ingredients. Check labels on stock, sauces and spice mixes.
Bones simmered for hours release collagen as gelatin, so a mugful gives about 10 g of protein for under 50 kcal, with no vegetables, spices or additives. A warming, savoury drink between meals.
The printable card is ink-friendly, fits on one page and has a QR code back to this recipe.
Ingredients 3
Method
Tap a time to watch that step in the video.
- Heat the oven to about 190°C (375°F). Spread 1.8 kg beef soup bones on a baking tray and roast 30–40 minutes until golden at the edges. It's optional but gives a deeper flavour. 1:14
- Put the roasted bones in a pressure cooker with a little salt and 8–10 cups of water, so the water comes almost to the top of the bones (stay below the max-fill line). 2:47
- Seal and cook on the broth setting (high pressure) for 3 hours, then quick-release the steam. In a slow cooker instead, cook on low for as long as you like, up to 2 days. 3:54
- Let it cool a little, then strain through a colander and again through a fine sieve into jars. Cool to room temperature (set a timer so it isn't left out) and refrigerate overnight. 4:37
- Next day lift off the hardened fat and keep it for cooking. The broth should set like jelly. Reheat a mugful on the stove and salt to taste. 7:05
Tip. Makes about 8 cups (8 serves of 1 cup is our estimate). Time excludes the overnight chill to lift off the fat. Keeps 3–4 days in the fridge, or freeze it. Any bones work; save the skimmed fat to cook with like tallow.
The method is a summary in our words — the video shows every step.
One serve gives you 1 of 8
Where the energy comes from one serve
- Net carbs 4%
- Protein 83%
- Fat 13%
Very low carb: under 10% of the energy is from carbs.
Vitamins & minerals % of a day, one serve · tap for more
Vitamin B12 Source10%
0.2 µg a serve, mostly from beef soup bones (100%). Keeps nerves and blood cells healthy. Found almost only in animal foods and fortified foods (some plant milks, nutritional yeast), so vegans need a reliable source.
Show the other 14
Selenium4%
2.4 µg a serve, mostly from beef soup bones (100%). Part of the body's antioxidant enzymes and needed for thyroid hormones. Seafood, eggs, meat and Brazil nuts are rich sources.
Potassium3%
140 mg a serve, mostly from beef soup bones (100%). Balances sodium to help control blood pressure and keeps muscles and nerves working. Beans, potatoes, leafy greens and fruit are rich sources.
Iron3%
0.5 mg a serve, mostly from beef soup bones (99%). Carries oxygen in your blood. Iron from plants absorbs better with vitamin C in the same meal — lemon, tomato or capsicum.
Vitamin B63%
0 mg a serve, mostly from beef soup bones (100%). Helps turn food into energy and make brain messengers. Chickpeas, fish, poultry, potatoes and bananas are good sources.
Magnesium2%
7.1 mg a serve, mostly from beef soup bones (100%). Takes part in hundreds of reactions — energy, muscles, nerves, blood sugar and bones. Nuts, seeds, legumes and whole grains are good sources.
Zinc2%
0.2 mg a serve, mostly from beef soup bones (100%). Needed for immunity, wound healing, taste and growth. Meat, seafood, legumes, seeds and whole grains supply it.
Calcium1%
12 mg a serve, mostly from beef soup bones (98%). Builds bones and teeth and helps muscles and nerves work. Dairy, calcium-set tofu, sardines with their bones and some greens supply it.
Folate1%
2.4 µg a serve, mostly from beef soup bones (100%). Needed to make DNA and new cells — especially important before and in early pregnancy. Legumes and leafy greens are rich sources.
Vitamin A0%
0 µg a serve. Keeps eyes, skin and the immune system healthy. Orange vegetables and dark greens give beta-carotene, which the body turns into vitamin A.
Vitamin C0%
0 mg a serve. An antioxidant needed for collagen, immunity and iron absorption. Long cooking destroys some, so raw herbs, citrus and capsicum help.
Vitamin D0%
0 µg a serve. Helps you absorb calcium for bones and supports muscles. Few foods have much — oily fish, eggs, UV-exposed mushrooms, fortified milks. Sunlight is the main source.
Vitamin E0%
0 mg a serve. An antioxidant that protects cell membranes. Nuts, seeds and plant oils such as olive oil are the main sources.
Vitamin K0%
0 µg a serve. Needed for blood clotting and bones. Leafy greens and herbs are very rich in it. If you take warfarin, keep your intake steady and talk to your doctor.
Omega-30%
0 g a serve. Omega-3 fats support the heart and brain. Oily fish give EPA and DHA; walnuts, flax, chia and canola give ALA, which the body converts only a little.
Estimated from the ingredient list with USDA FoodData Central values; % of a day uses the food-label daily values. How this works
You might also like
Tropical Green SmoothieGlobal · 204 kcal · 3.3 g protein
Chicken Liver Pâté with ButterGlobal · 124 kcal · 5.4 g protein
Crispy Sardine WafflesGlobal · 327 kcal · 21 g protein
Easy Homemade Plain YoghurtGlobal · 112 kcal · 5.9 g protein
Egg White and Gelatin Crêpes (Carnivore Wraps)Global · 124 kcal · 19 g protein
Homemade Greek Yoghurt (Stovetop and Oven Method)Global · 116 kcal · 11 g protein
Recipe and video by Ribeye Rach; the method summary, nutrition estimate and diet notes are Notbroken’s. General information about food, not dietary advice.