The Ultimate Guide to the Best Meat Broth

Learn step by step how to prepare a powerful, nutritious, and gelatinous meat broth. Perfect as a base for soups, sauces, or a nourishing drink.

🦴 The right ratios

✅ Use 80% meat, 20% bones

• Pieces with meat like shank, rib cuts, chicken carcasses with meat remnants, or oxtail give a rich, full broth.

✅ Choose bones with lots of tendons and cartilage

• Tendons, cartilage, and joints provide gelatin, essential for your intestines and joints. Use short ribs, oxtail, shanks, soup meat with bone, pig feet, chicken wings, or chicken necks.

✅ Cooking time

• Chicken: 6-8 hours

• Beef/Lamb/Pork: 8-12 hours

Tip: Short cooking (6-12h) reduces histamine and glutamic acid, better for sensitive intestines.

💧 Preparation method

Step 1: Start with cold water

• Place meat and bones in a pot and cover completely with cold water. This extracts flavors and nutrients optimally.

Step 2: Slow heating

• Bring to a gentle boil, remove any foam (impurities), then let simmer gently.

• Boiling too hard makes broth bitter and cloudy.

❄️ Storage and use

• Refrigerator: keep for max. 5 days.

• Freezing: use glass jars or ice cube trays for freezing.

🌟 Extra tips for a powerful broth

• Add chicken or pork feet for extra gelatin.

• Use a slow cooker or instant pot to make the process easier.

🥩 Recipes for Perfect Meat Broth

Beef Broth from Grass-Fed Oxtail and Shank

Ingredients

• 1 kg grass-fed oxtail

• 500 g beef shank with bone

• 3 liters filtered water

• Sea salt

Optional

• 2 onions (halved)

• 2 carrots or pumpkin

• 4 garlic cloves

• 2 bay leaves

• 1 tsp black peppercorns

• Thyme

Preparation

1. Slowly bring all ingredients to a boil, skim foam regularly.

2. Simmer gently for 6-7 hours (slow cooker: 1 hour high, 6 hours low).

3. Strain the broth and save the fat for frying or as extra nutrition in your dishes.

🍗 Chicken Broth from Organic Chicken Wings and Thighs

Ingredients

• 1 kg organic chicken thighs (with skin)

• 500 g chicken wings

• 3 liters water

• Sea salt

Optional

• 2 onions (halved)

• 3 carrots or pumpkin/zucchini

• 4 garlic cloves

• 2 bay leaves

• 1 tsp black peppercorns

• 1 tsp turmeric

• Thyme, parsley

Preparation

1. Slowly bring ingredients to a boil, skim off foam.

2. Simmer gently for 3-4 hours (slow cooker: 1 hour high, 3 hours low).

3. Strain the broth and save the fat for further use.

🍽️ Usage and tips

• Drink the broth pure as a nutritious drink.

• Use as a base for soups and sauces.

• Use the meat from the broth in salads or grill it crispy for extra flavor.

Both broths are perfect for freezing and using later. But if you want to make a broth quickly and easily, try our fantastic bone broth.