KORU® Apple Bone Broth


  • 4-5lbs of raw bones (you can pick these up from your local butcher. I like to ask for a variety of beef bones.)
  • 4 carrots unpeeled broken in half or thirds if they are large
  • 2 large onions (whatever you have on hand) quartered
  • 3-4 KORU® apples cut in half
  • 1=3” ginger root smashed or sliced
  • 1 head of garlic halved or 2 tbsp. of minced garlic
  • Two sprigs of rosemary
  • 12 sprigs of thyme
  • 2 tbsp. whole black peppercorns
  • 2 tbsp. salt
  • 12 cups of water

The method shown in the video is done in a pressure cooker, but it can be done on the stove top or in a crock pot. I will touch on all three methods below in detail.


  • Preheat your oven to 450°F. Place all the raw beef bones onto a large cookie sheet lined with parchment paper or in a high sided roasting pan. Scatter the carrots and onions around the beef bones. Roast for 1 full hour.
  • After the bones and veggies have roasted, add them to your crock pot, pressure cooker or stock pot. Add in the KORU® apples, ginger root, garlic, rosemary, thyme, black peppercorns, salt and 12 cups of water.

    Crock Pot: Cook on low for 12 hours then move on to step 3
    Pressure Cooker: Cook on high pressure for 4 hours then move on to step 3
    Stock Pot: Cook for 12 hours covered on very low then move on to step 3 (do not leave unattended)

  • Once your bone broth has cooked for the allotted time, remove from heat, and let it cool slightly. Strain the broth into a 1-gallon jar or two, quart jars with a fine mesh sieve and discard the solids. Let it cool to almost room temperature.
  • Cover and refrigerate overnight. Poke a hole in the solidified fat at the top and pour the broth through the hole you made into another clean jar. I like to use a strainer again, just to make sure that I got out all the fat solids but that is not necessary. As you can see, the cold fat solids will cling to the side of the jar allowing the broth below to escape through the hole that you make*

Now your bone broth is ready to enjoy! Reheat for an indulgent protein rich drink, use as a base for soups, or add to savory recipes instead of water, for a complex and rich flavor.

*Note. The fat solids can be discarded, or used in frying, stir-frying, baking, or other high heat cooking methods. Keep in mind, that the fat does take on the flavors it was cooked in, so savory recipes are recommended for best flavor pairing.

Created By: Valerie Musser of @valeriesofcoursecatering

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