Beef Bone Broth
I tried making it over and over with not-so-yummy results. We ate it. But I didn’t really like it. I really wanted to resort to just buying boxes of organic “broth” on the rare occasions I really needed beef stock. Sometimes I did.
Then, I got some bones from my recent cow purchase. They were quite meaty (really mostly meat; I was used to using pretty clean marrow bones), and they made some really delicious bone broth. Ah! I had learned something new. After that, I knew what I needed to do to make good bone broth…not just for health benefits, but also for flavor!
Now, I’m sharing what I learned and how you can do this yourself! (It honestly isn’t hard. I promise.)
Beef Bone Broth
What matters most is having a little meat on your bones — it flavors the stock so much. Roasting is also a critical step to really develop a good flavor. Don’t skip anything!
I make mine usually with just celery and onions. Sometimes, I throw in some astragalus root for immune-supporting benefits. As with chicken stock, other ingredients can be added if you prefer (such as tomato paste, carrots, garlic, etc.). It just depends on the flavor you like. The veggies are definitely up to you.
Ingredients:
• 5 lbs. of bones (a mix — marrow, meaty, flat, other; a couple of meaty bones are crucial)
• 1 large onion, halved
• 3 – 4 celery stalks, or several ends
• 5 – 6 bay leaves
• 2 Tbsp. astragalus root*
• Filtered water
*Optional. I add it because it is an immune-supporting herb and doesn’t add a “flavor” to the stock. For added benefits, try Earthley's Immunity Soup. It is packed with nourishing and immunity-supporting herbs and spices. Supporting a healthy immune system has never been easier than making a pot of yummy soup! Simply simmer, strain, and enjoy!
Directions:
Step 1: Place the bones on a large sheet pan and roast at 350 for 25 – 30 minutes, or until browned
Step 2: Add the bones, veggies, and herbs to a 16-qt stock pot
Step 3: Fill with water to cover the ingredients, and turn the pot on medium-low heat
Step 4: Simmer at least 8 hours, but 24 is better (it takes awhile to get all the goodness out of the large bones)
Step 5: Strain the stock, reserving the liquid
Step 6: If you like, you can add more water to the pot and run the bones again; it won’t have quite the same strength as the first batch, but it’s more stock!
Once the stock is cool, refrigerate, freeze, or pressure-can as desired. If refrigerated, use within 4 days.
Once your bone broth is done, try it in a Salisbury Steak Skillet or add it to your favorite chili recipe. For these and more great recipes, you may enjoy Wholesome Real Food Favorites. It is a collection of the Tietje family’s favorite recipes.