Budget Easy Pure Beef Bone Broth With Salt And Grass-Fed Butter

I stumbled upon this combination by accident, and it’s been a hit ever since. A warm mug of pure beef bone broth with salt and grass-fed butter is my go-to for a nourishing, budget-friendly meal-prep staple that costs pennies per serving.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 12–24 hours
• Total Time: 12–24 hours
• Servings: 8–10 servings (approx. 250ml each)
• Difficulty: Easy

Why You’ll Love This Pure Beef Bone Broth with Salt and Grass-Fed Butter

• Incredibly budget-friendly: Using bones from your local butcher costs a fraction of shop-bought broths. Each serving works out to about 30p–50p, including the butter.
• Batch-cooks beautifully: This recipe makes a large batch that stores perfectly in the fridge or freezer, giving you a ready-to-go base for soups, stews, or a warming drink all week.
• Deep, savoury flavour: The slow simmer extracts maximum collagen and minerals, while a touch of grass-fed butter adds a silky richness that plain broth just doesn’t have.
• Nutrient-packed comfort: Packed with gelatin, amino acids, and healthy fats, this broth supports gut health and joints without any artificial additives.
• Simple, whole ingredients: Only four main components – beef bones, salt, butter, and water – mean no hidden nasties or complicated steps.

Pure Beef Bone Broth with Salt and Grass-Fed Butter

20 min prep  ·  750 min cook  ·  12 servings

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Ingredients You’ll Need

• 1.5 kg beef bones (knuckle, marrow, or a mix – ask your butcher)
• 2 tablespoons apple cider vinegar (helps draw minerals from the bones)
• 2 carrots, roughly chopped
• 2 celery stalks, roughly chopped
• 1 large onion, quartered (skin on for colour)
• 3 cloves garlic, smashed
• 2 bay leaves
• 1 teaspoon black peppercorns
• 1 tablespoon sea salt (plus more to taste)
• 3 litres cold filtered water
• 2 tablespoons grass-fed butter (for serving)
• Optional: fresh thyme or parsley stalks for extra depth

Tip: For the richest flavour, ask your butcher for marrow bones and knuckle bones – the knuckles add body, while marrow bones give that luscious mouthfeel.

How to Make Pure Beef Bone Broth with Salt and Grass-Fed Butter

1. Roast the bones: Preheat your oven to 200°C (400°F). Spread the beef bones in a single layer on a baking tray and roast for 30–35 minutes. You’ll know they’re ready when they turn a deep, rich brown and smell intensely beefy – the kitchen should smell like a Sunday roast.
2. Add the vegetables: Tumble the chopped carrots, celery, onion, and garlic around the bones on the tray. Roast for another 15 minutes until the vegetables soften and the onion edges char slightly, releasing a sweet, caramelised aroma.
3. Deglaze the tray: Transfer the roasted bones and vegetables to a large stockpot. Pour a splash of water onto the hot baking tray and scrape up all the browned bits – that’s pure flavour. Tip this liquid into the pot.
4. Combine everything: Add the apple cider vinegar, bay leaves, peppercorns, salt, and optional herbs to the pot. Pour in the cold water until the bones are just covered – about 3 litres. The water should look cloudy at first, but that will settle.
5. Simmer, don’t boil: Bring the pot to a gentle boil over medium-high heat, then immediately reduce the heat to low. You want the surface to show just an occasional, lazy bubble – a vigorous boil will make the broth cloudy and greasy. Let it simmer for 12–24 hours. The longer you go, the more gelatin is released; the liquid will turn a deep amber and feel slightly tacky between your fingers when cool.
6. Skim the surface: Every few hours, use a ladle to skim off any foam or impurities that rise to the top. The foam looks like pale brown scum – removing it keeps the broth clear and clean-tasting.
7. Strain the broth: Once done, set a fine-mesh sieve over a large heatproof bowl or pot. Carefully pour the broth through the sieve, discarding the bones and vegetables. The liquid should be a clear, golden-brown colour with a rich, meaty scent.
8. Cool and chill: Let the broth cool at room temperature for about 30 minutes, then transfer to the fridge. After a few hours, the fat will rise and form a solid white layer on top – this is pure beef tallow, which you can remove and use for roasting potatoes. The broth beneath should be a wobbly, jelly-like consistency when cold.
9. Portion for meal prep: Divide the broth into individual mason jars or freezer-safe containers. When ready to serve, reheat a portion on the hob or in the microwave, then stir in 1–2 teaspoons of grass-fed butter per mug until it melts into a glossy, smooth finish. Taste and add a pinch more salt if needed.

Tips From My Kitchen

• Always roast the bones first: Skipping the roasting step leaves you with a pale, weak-tasting broth. The browning triggers the Maillard reaction, which creates deep, savoury notes that no amount of extra simmering can replicate.
• Use cold water to start: Adding hot water to the bones can seal in the proteins too quickly, resulting in a cloudy broth. Cold water allows the collagen and minerals to release gradually over the long simmer.
• Don’t skip the vinegar: Apple cider vinegar is acidic enough to help leach calcium and magnesium from the bones without making the broth taste sour. It’s a tiny addition with a big nutritional payoff.
• Keep the lid slightly ajar: Leaving the lid cracked open during simmering allows the broth to reduce slightly, concentrating the flavour. A fully sealed lid traps too much steam and dilutes the taste.
• Freeze in ice cube trays: For single-serving portions, pour cooled broth into silicone ice cube trays. Once frozen, pop the cubes into a zip-lock bag – each cube is roughly 30ml, perfect for adding to sauces or quick cups of broth.
• Save the fat: The solidified tallow on top of the chilled broth is liquid gold. Scoop it off, store it in a jar in the fridge, and use it for frying eggs or roasting vegetables – it adds a beefy depth you can’t get from oil.

Equipment You’ll Need

• Large stockpot (at least 6 litres) or slow cooker
• Baking tray with a rim
• Sharp knife and cutting board
• Fine-mesh sieve or cheesecloth
• Large heatproof bowl or pot for straining
• Mason jars or freezer-safe containers
• Ladle for skimming
• Wooden spoon or spatula

Common Mistakes to Avoid

• Overcrowding the pot: If you cram too many bones into too little water, the broth becomes murky and the bones won’t release their goodness efficiently. The bones should be snug but not piled above the waterline – aim for a single, compact layer.
• Wrong temperature: A rolling boil is the enemy of clear broth. It emulsifies the fat and creates a greasy, cloudy result. Keep the heat so low that only an occasional bubble breaks the surface – if you see steam rising steadily, you’re on the right track.
• Skipping the rest time: Pouring hot broth straight into glass jars can cause them to crack. More importantly, letting the broth cool slowly helps the gelatin set properly, giving you that wobble when chilled. Rushing this step leads to a watery texture.

Delicious Variations to Try

• Spicy Version: Add a sliced red chilli or a teaspoon of smoked paprika to the pot during the last hour of simmering. The heat infuses gently without overwhelming the beefy base – serve with an extra pat of butter to mellow the warmth.
• Vegetarian/Vegan Option: Replace beef bones with 500g of chopped mushrooms (shiitake or portobello), a strip of kombu seaweed, and 2 tablespoons of miso paste stirred in after straining. Simmer for just 2 hours, then finish with a vegan butter alternative.
• Different Protein: Use chicken or turkey carcasses instead of beef bones – they cook faster (8–12 hours) and yield a lighter, golden broth. The same butter and salt treatment works beautifully with poultry bones.

What to Serve With Pure Beef Bone Broth with Salt and Grass-Fed Butter

• A simple green salad with a lemon vinaigrette
• Crunchy croutons or a slice of sourdough toast
• Steamed vegetables drizzled with olive oil
• A bowl of leftover roasted chicken or shredded beef
• Pair it with my Budget Friendly Meal Prep Baked Bell Pepper Egg Nests for a complete, low-cost breakfast

Still hungry for ideas? You might also love Butter Steak Recipe Juicy Beef, Easy Garlic Butter Beef Cheeseburger Rollups from our sister kitchens.

Frequently Asked Questions

Pure Beef Bone Broth with Salt and Grass-Fed Butter

A rich and nutritious beef bone broth, simmered for hours to extract maximum flavour and gelatin. Perfect for sipping on its own or as a base for other dishes, with the added creamy richness of grass-fed butter.

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Prep Time 20 minutes mins

Cook Time 12 hours hrs 30 minutes mins

Total Time 12 hours hrs 50 minutes mins

Servings: 12 servings

Course: Beverage

Cuisine: American

Calories: 350

Ingredients
Method
Notes

Ingredients

  

• 1.5 kg beef bones knuckle, marrow, or a mix – ask your butcher
• 2 tablespoons apple cider vinegar helps draw minerals from the bones
• 2 carrots roughly chopped
• 2 celery stalks roughly chopped
• 1 large onion quartered (skin on for colour)
• 3 cloves garlic smashed
• 2 bay leaves
• 1 teaspoon black peppercorns
• 1 tablespoon sea salt plus more to taste
• 3 litres cold filtered water
• 2 tablespoons grass-fed butter for serving
• Optional: fresh thyme or parsley stalks for extra depth

Method

 

1. Roast the bones: Preheat your oven to 200°C (400°F). Spread the beef bones in a single layer on a baking tray and roast for 30–35 minutes. You’ll know they’re ready when they turn a deep, rich brown and smell intensely beefy – the kitchen should smell like a Sunday roast.
2. Add the vegetables: Tumble the chopped carrots, celery, onion, and garlic around the bones on the tray. Roast for another 15 minutes until the vegetables soften and the onion edges char slightly, releasing a sweet, caramelised aroma.
3. Deglaze the tray: Transfer the roasted bones and vegetables to a large stockpot. Pour a splash of water onto the hot baking tray and scrape up all the browned bits – that’s pure flavour. Tip this liquid into the pot.
4. Combine everything: Add the apple cider vinegar, bay leaves, peppercorns, salt, and optional herbs to the pot. Pour in the cold water until the bones are just covered – about 3 litres. The water should look cloudy at first, but that will settle.
5. Simmer, don’t boil: Bring the pot to a gentle boil over medium-high heat, then immediately reduce the heat to low. You want the surface to show just an occasional, lazy bubble – a vigorous boil will make the broth cloudy and greasy. Let it simmer for 12–24 hours. The longer you go, the more gelatin is released; the liquid will turn a deep amber and feel slightly tacky between your fingers when cool.
6. Skim the surface: Every few hours, use a ladle to skim off any foam or impurities that rise to the top. The foam looks like pale brown scum – removing it keeps the broth clear and clean-tasting.
7. Strain the broth: Once done, set a fine-mesh sieve over a large heatproof bowl or pot. Carefully pour the broth through the sieve, discarding the bones and vegetables. The liquid should be a clear, golden-brown colour with a rich, meaty scent.
8. Cool and chill: Let the broth cool at room temperature for about 30 minutes, then transfer to the fridge. After a few hours, the fat will rise and form a solid white layer on top – this is pure beef tallow, which you can remove and use for roasting potatoes. The broth beneath should be a wobbly, jelly-like consistency when cold.
9. Portion for meal prep: Divide the broth into individual mason jars or freezer-safe containers. When ready to serve, reheat a portion on the hob or in the microwave, then stir in 1–2 teaspoons of grass-fed butter per mug until it melts into a glossy, smooth finish. Taste and add a pinch more salt if needed.

Notes

The simmering time of 12-24 hours allows for optimal gelatin extraction, resulting in a wobbly, jelly-like consistency when cold. Don’t discard the fat layer (tallow) that forms on top; it’s excellent for cooking. Adjust salt to taste when serving.

I’ve been making this for over 3 years, and it never disappoints. Whether you sip it from a mug on a chilly morning or use it as a base for a hearty stew, this pure beef bone broth with salt and grass-fed butter is a meal-prep hero that saves you money and feeds your body well. Have you tried batch-cooking broth before? Drop a comment below and share your favourite way to use it – I’d love to hear your tips.

Pure Beef Bone Broth with Salt and Grass-Fed Butter: Your easy, nourishing keto meal solution

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