Beef Bone Broth

bone broth

We don’t eat a ton of meat in our household; there are so many concerns about where the animals came from & how they were treated. Recently I was at a local market in my hometown where they sell grass-finished, humanely-slaughtered meats. I decided to pick up some beef knuckle bone to make homemade bone broth. It takes 4-5 days of simmering but it adds so much flavor to soups, rice dishes, and so many other recipes. I compared store-bought beef broth to the beef bone broth and the bone broth tasted meatier; without the added preservatives and chemicals. The connective tissue & marrow from the bone is good for you–and I feel so much better serving healthier food.

I found a simple recipe for my broth and added a few items:

Ingredients

  • 3-5 lbs bones (knuckle bones, soup bones, marrow bones)
  • 4 carrots, peeled & cut in half
  • 4 celery sticks, cut in half
  • 6 garlic cloves
  • 2 onions, peeled & quartered
  • 20 black peppercorns
  • 1/4 cup apple cider vinegar
  • spices: cumin, chili

Instructions

-Preheat oven to 400. Place bones, carrots, celery, garlic, and onions in an oven proof pot (I used my dutch oven.) Cook for 45 minutes. Remove from oven and cool until warm
– In a large crock pot, cover the bones with water; an inch above the bones. Add the peppercorn, acv, and spices. Bring to a low simmer & skim off any scum that comes to the surface. Simmer for 4-5 days (I start mine on low for one day and then reduce to the warm setting.)
– Remove all solid items and strain into a heat safe bowl. Cool and then refrigerate. There will be a layer of fat which you can skim off before transferring to jars.**Yields 4 quarts.

 

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