Beef Bone Broth
Making beef bone broth is a simple process but requires patience for a long simmering time to extract the maximum nutrients and flavor. Here’s a basic recipe:
Ingredients
- 2-3 kg beef bones (marrow bones, knuckles, oxtail, short ribs, or a mix)
- 2 medium carrots, chopped
- 2 celery stalks, chopped
- 1 large onion, chopped
- 4 cloves garlic, peeled and smashed (table spoon of minced garlic)
- 2 tbsp apple cider vinegar
- Salt and pepper to taste
- herbs (such as thyme, parsley, bay leaves)
- Tomato paste
- Salt and pepper
Instructions
- Roast the Bones:
- Preheat your oven to 220°C (425°F).
- Place the bones in a single layer on a baking sheet or roasting pan.
- lather some tomato paste on the bones
- Roast for about 25-30 minutes, turning halfway through until the bones are well browned. This step adds a rich flavor to the broth.
- Prepare the Broth:
- Transfer the roasted bones to a large pot or slow cooker.
- Add the chopped vegetables, garlic, and herbs and spices.
- Pour in the apple cider vinegar and enough cold water to cover the bones and vegetables.
- Simmer:
- Bring the mixture to a boil, then reduce the heat to a very low simmer.
- Skim off any foam or impurities that rise to the surface during the first 30 minutes of simmering.
- Cover and let simmer for at least 12 hours, up to 24 hours for a richer broth. The longer you simmer, the more nutrients and flavor you extract from the bones.
- Strain and Store:
- After simmering, remove the pot from the heat and let it cool slightly.
- Strain the broth through a fine-mesh sieve or cheesecloth into a large bowl or another pot to remove the solids.
- Season with salt and pepper to taste.
- Allow the broth to cool completely, then refrigerate. Once chilled, you can skim off the hardened fat on top if desired.
- Store the broth in the refrigerator for up to 5 days or freeze it in portions for up to 6 months.
Tips
- Vinegar: The vinegar helps to extract minerals from the bones.
- Use a Slow Cooker: If you prefer a hands-off approach, use a slow cooker set on low for 24-48 hours.
- Gelatinous Broth: If your broth turns gelatinous when chilled, it’s a good sign that it’s rich in collagen.
For more beef recipes see here.
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