Beef bone broth is a collagen-rich liquid full of nutrients and vitamins that are believed to be great for your gut health, skin, & joints. It is made from simmering marrow-rich beef bones in water with vegetables & herbs for an extended amount of time. You can drink it regularly to enjoy all its benefits. But there are so many great uses for your broth. You can also use it in stews, soups, crock pot recipes, sauces & even to make gravy. You can use it when you cook rice & quinoa instead of water. It adds a little protein! It’s a great super food!
I like to start with marrow rich bones. These are typically femur bones that have been split open by the butcher to expose the marrow in the middle. Using these bones is the basis for the marrow rich nutrients to be released into the liquid. But I also like to add soup bones which are also known as beef shanks. The beef on these cuts is super tender after simmering for so long and can be used in soup or as a meal served with mashed potatoes! Other cuts you can use for beef broth that produce a gelatin-rich broth are beef oxtail and short ribs. I recommend using different bones.
It’s super easy to make. First gather all your ingredients. I like to use all the basics in my broth for a full & delicious flavor.
Ingredients:
Beef bones
Carrots
Onions
Celery
Garlic
Whole black peppercorns
What you’ll need:
Stock pot (for this recipe you’ll need two 8-quart stockpots)
Roasting pans
Strainers
Crock pot
Plan to give yourself plenty of time for all the steps. I recommend starting out in the morning.
Step 1: Blanch the bones
Many people skip this step but you won’t regret it! You don’t have to blanch them but the results are a more clear stock.
To blanch the bones place bones in cold water. Bring to a boil over high heat & simmer for 10-15 minutes. Next, drain and rinse the bones with water.
Step 2: Roast the bones & vegetables:
Preheat oven to 450 degrees. Place bones & vegetables divided on 2 roasting pans equal parts bones & vegetables. Make sure they are spaced & flat on the pans.
Roast for 30 minutes before gently stirring the bones & vegetables, and roast for an additional 15-30 minutes more.
Roasting the bones helps to add flavor & its an easy way to brown & caramelize your bones, giving them a nice deep flavor & brown color.
Step 3: Transfer the bones to your crock pot
Add your bones & vegetables to your crock pot. Make sure to scrape any brown bits & juices off your roasting pan into the crock pot. Add desired amount of peppercorns.
Cover the bones & vegetables with water.
Let simmer in your crock pot on low for 18-24 hours. Add additional water, as needed, to keep the bones covered.
Step 4: Strain the bones:
Once the bones have simmered and the broth is ready, strain your broth through a regular colander.
Strain a second time through a fine-mesh strainer or a cheesecloth for an extra clear broth.
Set aside the broth to cool & allow the bones to cool.
The left-over bones are great for your dog. Once they are cooled give them to your furry friend to chew on. They will love them! And those left over veggies the chickens will love!
Step 5: skim the fat from your broth (optional):
At this point you can add a couple handfuls of ice to your broth to cool it down quicker. Then once cooled transfer your broth to the refrigerator and let it cool completely. Once cooled there will be a thick layer of fat on top of your broth. If you desire, you can skim this off the top with a spoon.
Step 6: How to store your bone broth:
I like to pour my cooled bone broth into pint jars. Freezer-safe ziplock bags work well too. Just make sure your broth is cooled to at least room temperature before adding to jars or bags. Ideally, you want to cool as quickly as possible to prevent any chance of contamination. It will store well in the refrigerator for 4-5 days if you will be drinking it or using it soon. Otherwise, it will store in the freezer for up to 1 year.
If you'd like comment on your best tips for a great beef bone broth!!
Enjoy!
