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 proportions

✅ Use 80% meat, 20% bones

• Cuts with meat like shank, rib piece, 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's 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 brings out flavors and nutrients optimally.

Step 2: Slowly heat

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

• 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 cloves of garlic

• 2 bay leaves

• 1 tsp black peppercorns

• Thyme

Preparation

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

2. Let simmer gently for 6-7 hours (slow cooker: 1h high, 6h 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 Chicken Thighs

Ingredients

• 1 kg organic chicken thighs (with skin)

• 500 g chicken wings

• 3 liters of water

• Sea salt

Optional

• 2 onions (halved)

• 3 carrots or pumpkin/zucchini

• 4 cloves of garlic

• 2 bay leaves

• 1 tsp black peppercorns

• 1 tsp turmeric

• Thyme, parsley

Preparation

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

2. Let simmer gently for 3-4 hours (slow cooker: 1h high, 3h 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 quickly and easily make a broth, try our fantastic bone broth.