Recipe: Beef Bone Broth

Sheesh, y’all. I got so excited about that Curried Cauliflower Sausage Soup I forgot to post this recipe for bone broth last week after I promised it to you.

In case you don’t already know, bone broth is deeply, deeply good for you. If you’re worried about calcium but aren’t eating dairy, then bone broth should be a part of your life at least twice a week. Basically, it contains all sorts of minerals and nutrients that are super beneficial. The gelatin that melts into the broth provides our bodies with building blocks for great skin, bones, joints, and connective tissue. Many people claim it aids in healing their digestive system. Here’s a great link to more info on bone broths.

For this version, I wanted beef broth and I knew just what to do with it, substituting this beef broth for the chicken broth in the recipe. The timing couldn’t have been better. Last week I came down with a moderately bad cold, and I had this nourishing soup to see me through it. Yummm…

Beef Bone Broth

2-3 lbs. beef soup bones

2 onions, quartered

1 carrot, halved lengthwise then chopped roughly

1 parsnip, halved lengthwise then chopped roughly

6 cloves garlic, peeled and smashed

1-2 Tbsp. olive or coconut oil

salt and pepper, to taste

4 quarts water

1/4 cup apple cider vinegar

1) Preheat oven to 450°F. Toss all vegetables (onions through garlic) in a large bowl with oil and S&P. Place bones and veggies on a baking sheet (you might want to cover it with tinfoil for easy clean-up). Roast in oven for 30 minutes.

2) When roasting is finished, place all ingredients from baking sheet into a 6 quart stock pot or slow cooker, cover with water, and put a lid on it. Add vinegar. Set heat to high until water boils, then reduce to low and simmer for a minimum of eight hours and up to 24.

3) Set a metal strainer over a large heatproof bowl or pot, and pour broth through it to catch the solids. Season broth with S&P. Allow broth to cool and place in jars. There will be a considerable amount of fat on the surface. I didn’t spoon this off because I wanted it, but you could do so if you wanted a more refined broth. Broth will keep in refrigerator for about a week and in the freezer for several months. Do not be shocked at its gelatinous state when you pour it out. That means you’re getting all the good stuff! It will thin out on re-heating. Use in all your favorite soup and stew recipes, or simply drink a cup of warmed broth.

Makes about 8 cups.

NOTES: I don’t mean to get all woo-woo here, but as I was dealing with the bones, I felt a reverence for the animal that provided them. Our culture is so divorced from what it actually means to be intimate with our food and its source. Just think about boneless, skinless chicken breasts and how we like to pick them up in a styrofoam package covered in plastic wrap. The meat we get is bloodless and the produce is clean and bug-free. These bones were so visceral and I felt truly grateful for the animal’s contribution to my health and well-being.





12 Responses to “Recipe: Beef Bone Broth”

  1. If you are keeping them, you should keep the fat on the broth. The layer protects the broth underneath, protecting it from bad bacteria. I’ve seen some places that go as far as adding coconut oil so that the “fat cap” stays intact, to preserve the broth.

  2. Why roast the bones first? I’ve made this a few times and just put everything straight into the pot. Turned out great, but perhaps it would have been better. Curious to know!

    • The flavor!!! Roasted bones and veggies give a heartier, deeper flavor and just tossing them in raw. Give it a try!

    • Yes, what Nutritionator said. :)

      At the least, I would brown the veggies in some fat in the pot and then throw everything in if you wanted to skip the roasting step.

  3. I just found this on the Weston A. Price link you posted above:

    “For beef and lamb broth, the meat is browned in a hot oven to form compounds that give flavor and color–the result of a fusion of amino acids with sugars, called the Maillard reaction.”


  4. thank you for these animals, who we know had a good life and give us our nourishment :)

  5. I’ve been saving my bones from ribeyes. When I make the bone broth with them though they don’t congeal for awhile, like being refrigerated. Do you freeze the extra broth? Also I came across this bag at a kitchen kapers store, which you use to contain all of the solid parts of the broth while cooking it. Than after its done, you can just take the bag out and throw it out. No sifting of bones and straining food particles.

    • Sorry to reply so late! But yes, you can freeze bone broth. I love looking in my freezer and seeing a few different types just ready to go. Make sure it’s in glass, refrigerate it first, then freeze. Place in frig the day before you need it to thaw.

      • Do you refrigerate in glass first, then freeze to avoid cracking the glass? I would much rather use glass than plastic!

      • Yes! I let the broth cool for a while, put it in the fridge overnight, then in the freezer. You have to be careful not to fill it too high, I fill to about the shoulder of the jar where it starts to taper up. Even then, I’ve lost a few jars in the freezer to breakage, but at least it doesn’t make a mess because it’s frozen. ;)

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