Beef Bone Broth
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Beef Bone Broth
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This recipe for Beef Bone Broth is one of the most powerful superfoods there is and is extremely nutrient rich. In a relatively short period of time you will be sipping on this amazing broth or using it for soups and stews. Easily convert this bone broth to Chicken Bone Broth.
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Ingredients
- 4-6 lbs beef bones organic grass-fed beef bones, some with meat on if possible (Oxtail, knuckle bones and round bones)
- 4-6 carrots washed and rough chopped
- 1 bulb garlic washed and top of head cut
- 2 leeks washed well to remove sand, rough chopped, all parts
- 4-6 celery stalks including leaves and heart, washed and rough chopped
- 1 - 28 oz can whole tomatoes drained or 4-6 fresh tomatoes, washed and halved
- 1 regular onion washed (with skin, cut in half)
- 1 red onion washed (with skin, cut in half)
- 3 bay leaves
- 1 teaspoon peppercorns
- 6 whole allspice
- 1-2 sprigs of fresh tarragon optional
- sea salt to taste
- water room temp filtered water
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Instructions
- Preheat oven to 425°F. Place a sheet of parchment paper on a large baking sheet (if desired, easier for clean up). Remove bones from package and place spaced apart on cookie/baking sheet. Wash and rough chop all veggies nestling around the bones on the sheet. If necessary, use two pans.
- Sprinkle generously with sea salt. Roast at 425° for 1 and a half hours until everything is nicely browned. Place all bones, veggies and all roasted bits into a large stock pot (or two if need be). Add bay leaves, peppercorns, allspice and tarragon to pot (double up if using more than 1 pot). Fill pot with cold (room temp) filtered water, to about 1 inch from top, cover and bring to a boil. If it starts to foam, skim the foam off the top and discard (the impurities).
- Remove lid and reduce heat to a simmer. Simmer for 8-12 hours (overnight if you feel comfortable) if not, turn off, cover and allow to sit on stovetop overnight, starting back up in the morning.
- Pour through mesh strainer into a large pot or bowl, reserving the solid pieces (bones & veggies). Return reserved solid pieces to a stock pot and refill with water (by this time you can probably combine the solid pieces into one pot) for a second round to extract even more good stuff. Repeat the process, simmering for about 4-6 hours, straining and cooling broth.
- Combine both broths together, add salt to taste (I probably added around 1-2 tablespoons), stir to combine. Cool broth on counter, once cooled, place in refrigerator.
- A hardened "fat cap" will form once cooled, spoon off the fat cap and discard. The broth should be nice and gelatinous, once ready to store, heat just until it's easily pourable and ladle into quart size jars.
- If freezing in glass jars, do not fill above the "shoulders" of jar, leave lid on loosely and leave space or place a cloth in between jars. Once frozen, tighten the lids. Or ladle smaller amounts into freezer baggies, lie flat in freezer.
- Once ready to use, thaw in refrigerator and use in soups, stews, or just warm a cup and drink. Store in refrigerator 4-5 days, in freezer up to 4-6 months.
Equipments used:
Notes
- TIP | Don't have as long to cook or making in your Instant Pot? Use cold bones and soak with 2 TBSP vinegar to 1 gallon of water for chicken or 1/4 c. vinegar to one gallon for beef for an hour before you turn on the heat. By using a vinegar soak, you can unlock the minerals and other essential components. A vinegar pre-soak before applying heat ensures that minerals will be pulled out of the bones and into the stock.
- Instant Pot
- This recipe easily converts to Chicken Bone Broth, simply replace an equal amount of organic chicken bones (feet, legs, wings, carcass -- any part of the chicken will work, the bonier the better) and proceed with recipe as described. Just don't do the second boil down, just the first one.
Nutrition Information
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Serving
1serving
Calories
34kcal
(2%)
Carbohydrates
8g
(3%)
Protein
1g
(2%)
Fat
0.2g
(0%)
Saturated Fat
0.04g
(0%)
Polyunsaturated Fat
0.1g
Monounsaturated Fat
0.01g
Sodium
33mg
(1%)
Potassium
178mg
(5%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
5485IU
(110%)
Vitamin C
6mg
(7%)
Calcium
32mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8quarts
Amount Per Serving
Calories 34 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 34kcal | 2% |
| Carbohydrates | 8g | 3% |
| Protein | 1g | 2% |
| Fat | 0.2g | 0% |
| Saturated Fat | 0.04g | 0% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.01g | 0% |
| Sodium | 33mg | 1% |
| Potassium | 178mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 5485IU | 110% |
| Vitamin C | 6mg | 7% |
| Calcium | 32mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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