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Paleo & Keto Mexican Bone Broth (i.e. Caldo de Res) 🍖
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Paleo & Keto Mexican Bone Broth (i.e. Caldo de Res) 🍖

Course Soup
Cuisine Gluten Free, Ketogenic, Mexican, Paleo
Cook Time 2 hours
Servings 8 servings

Ingredients

  • 1 kg beef bones preferably marrow bones and a couple others with a little meat on them such as oxtail or short ribs
  • 2-3 tablespoons extra virgin olive oil divided
  • 1 medium onion quartered
  • 1 medium leek trimmed and sliced crosswise
  • 3 celery stalks sliced crosswise
  • 1 head garlic halved crosswise
  • 1 bay leaf
  • 1 tablespoon black peppercorns
  • 2 cloves
  • warm water to cover
  • 1 tablespoon apple cider vinegar

Serving suggestions

  • limes
  • avocado diced
  • onion very finely minced
  • serrano or jalapeno chili seeded and very finely minced
  • cilantro or parsley roughly chopped
Metric - US Cups

Instructions

  • Trim meat from the meaty bones into bite-sized pieces (about 1 inch), leaving some on the bones. Season with salt and freshly ground black pepper to taste. 
  • Heat up a Dutch oven or large heavy pot over medium/high heat. Add oil, spreading it until the bottom is evenly coated. Add meat and bones, and sear until fully browned. Remove browned meat and bones from pot and set aside. 
  • Heat up remaining oil, and add in onion, leek, celery and garlic and cook until browned, about 15 minutes. 
  • Add browned meat and bones back in, along with the bay leaf, black peppercorns and cloves. Add enough warm water to cover completely, followed by the vinegar. Cover the pot and bring to a gentle boil. Reduce the heat as low as you can, leaving the lid slightly ajar. Allow to simmer for at least 2 hours, but preferably up to 24 hours (allowing the broth to cool at night, and carrying on the next day). 
  • Discard solids and serve with garnishes of choice. 
  • If storing, allow to cool completely before refrigerating and/or freezing in airtight containers.