Dos Aguilas Olive Oil

Nourishing Bone Broth

A mineral-rich, slow-simmered broth inspired by Vietnamese Pho traditions. Perfect for morning wellness rituals or as a base for soups.

Prep: 30 min · Cook: 1440 min · 20 servings · Easy

Ingredients

  • 3.5 lbs grass-fed beef or lamb bones
  • Water to cover bones
  • 1/4 cup apple cider vinegar
  • Black peppercorns
  • 1 onion, halved and roasted
  • 3-inch piece fresh ginger, roasted
  • 2 star anise pods
  • 1 whole clove
  • 1 pod black cardamom
  • 1 cinnamon stick
  • 1 tbsp sea salt (or to taste)
  • 1 oz palm sugar (optional)
  • Or substitute: carrots, celery, and onion for classic style

Instructions

  1. Roast bones at 350°F for 1 hour (skip this step for marrow bones to preserve the marrow)
  2. Place roasted bones in a 6-7 quart pot or slow cooker
  3. Cover with water and add apple cider vinegar - the acidity helps extract minerals from bones
  4. Add a few black peppercorns to increase nutrient bioavailability
  5. Simmer at low heat (around 140°F) for 24 hours, skimming any foam that forms
  6. For Pho-style: Roast halved onion and ginger at 350°F for 1 hour, then add to broth with star anise, clove, cardamom, cinnamon, salt, and palm sugar in the last 4 hours
  7. For classic style: Add carrots, celery, and onion in the last 4 hours
  8. Strain through a fine sieve into a bowl with a lip for easy pouring
  9. Pour into quart Mason jars, leaving 1 inch headspace for freezing
  10. Cool completely before freezing to prevent jar breakage
  11. Enjoy a half cup warm each morning, or add to smoothies and soups