Servings: 6 

Time: 8 hours, 20 minutes


  • 4 pounds halal beef bones (or halal goat bones)
  • 2 medium carrots, roughly chopped
  • 1 yellow onion, cut into quarters
  • 10 garlic cloves
  • 12 cups water
  • 3 stalks celery, roughly chopped
  • 2 bay leaves
  • 1 tablespoon apple cider vinegar
  • sea salt & black pepper (to taste)

Step 1

Preheat the oven to 450°F.

Step 2

Roast the bones, carrots, onion, and garlic in a large roasting pan for 20 minutes, or until browned. Stir occasionally.

Step 3

In a large pot over high heat, add the water, celery, bay leaves, apple cider vinegar, salt, and pepper.

Step 4

Add the roasted bones and vegetables, including any juices.

Step 5

If needed, add more water until all contents are covered.

Step 6

Bring to a boil, then lower to a simmer.

Step 7

Cook with the lid slightly open for at least 8 hours. Skim any foam or fat from the surface and discard.

Step 8

Add more water as needed.

Step 9

Remove from heat and let cool a bit. Strain the broth and remove the bones and vegetables.

Step 10

Transfer to storage containers and refrigerate or freeze until ready to use. Enjoy!


One serving equals approximately 1½ cups.

Refrigerate in an airtight container for up to 4 days or freeze for longer.

The longer the broth cooks, the more flavor it will develop.

Optional: After roasting the bones and vegetables in step 1, add all the ingredients to a slow cooker instead of using the stovetop.