beefbroth

I know you might be thinking…”Shane, what’s with the mundane recipes?  Last time it was how to cook brown rice and now it’s how to cook beef bone broth.”  I promise we’ll break free of brown next time and cook with some color but y’all…these are important nutrient-dense kitchen foundations to have.  And on that subject you can find another post I wrote on broth some time back, here.  I don’t want you to go to all this trouble to make bone broth just to make a sauce or gravy.  I want you to have bone broth around to make soups, to sip on with some coconut oil, for stews, braises, etc.

So, take a look-see at my video and then download the recipe and just go for it!  Your general health and well-being will thank you and your tastebuds will thank you because it makes food taste great!

 

5.0 from 1 reviews
Beef Bone Broth
 
Break free of the boxed broth from the store and enrich your home-cooked meals with flavor and nutrients by making a big batch of this beef bone broth!
Ingredients
  • 5-7 lbs. grass-fed beef bones
  • 2 carrots, cut into 2 inch pieces
  • 2 celery stalks, cut into 2 inch pieces
  • 1 onion, quartered
  • ¼ cup apple cider vinegar
  • Enough water to cover!
Instructions
  1. Preheat oven to 400 degrees F
  2. Place the bones on a baking sheet or two.
  3. Bake for 30 minutes, turn the bones over and if baking on 2 sheets then switch the baking sheets on the racks from lower to upper and upper to lower
  4. Bake for 30 minutes more
  5. Meanwhile, wash and cut veggies.
  6. When bones have finished roasting place in large stockpot but be sure to discard any fat that rendered from the bones and scrape the "crispy bits" into the stock pot with ¼ cup apple cider vinegar to help draw out the minerals and cover the bones with water by a few inches
  7. Let sit for 30 minutes
  8. Add in the veggies and bring to a boil and skim off any scum from the top
  9. Turn the heat to a simmer, put lid on and let cook for 18-24 hours.
  10. Let cool, lift out the bones and strain the liquid through a hand strainer into a big bowl, place in fridge to cool over night
  11. Remove the fat on top and store in a jar in the fridge for later use...like browning meats
  12. Once fata is removed, stir the broth well and pour broth in zip lock bags, ⅔'s full and freeze flat or pour into bread pans, place in freezer over night and then store in zip lock bags.
  13. Having homemade broth in the freezer will make you very happy!