Beef bone broth can be…tricky.
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 flavor!
Now I’m sharing with you what I learned and how you can do this yourself! (It honestly isn’t hard. I promise.)
(And by the way, if you’re new to bone broth in general, you might also want to check out my chicken bone broth tutorial.)
DIY: How to Make 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. Other people add carrots or garlic. The veggies are definitely up to you.
- 3 – 4 lbs. of bones (a mix — marrow, meaty, flat, other; a couple meaty ones is crucial)
- 1 small onion, halved
- Celery scraps
- 2 – 3 bay leaves
- Filtered water
Step 1: Preheat your oven to 350. Arrange all your bones on a tray in a single layer.
Step 2: Roast the bones for 30 – 40 minutes.
Step 3: Dump the bones in a big pot, add your veggie scraps to it, then fill it with water to cover the bones by at least 1″.
Step 4: Simmer bone broth on low-medium for up to 3 days. With bones this big and thick, you need to give them time to break down. Some people add vinegar to help with this process; I’ve never found I needed it.
Step 5: After the stock is done cooking, strain it into containers and refrigerate or freeze until ready to use. It will keep in the fridge for 3 – 4 days.
Once your bone broth is done, try it in Salisbury Steak Skillet, or add it to your favorite chili recipe. (Mine can be found in Wholesome Real Food Favorites.)
I'm getting half a cow cut up this week and I'm wondering which bones to tell the butcher to save for me. Any ideas? Or should I just tell him to save them all?
What about the leg bones? If I get those, I'm thinking I should get him to cut them into pieces a few inches long, right?
Thanks for your input!
I made this broth and it just got finished. It has a slight sour taste to it. Did I do something wrong?
Any thoughts on getting it from stock to consumee?
If you cooled it and skimmed the fat off I think it would be consumee.
Was wondering can you use a pressure cooker? I use one for making chicken stock. It makes it so easy. Done in 30 minutes.
I’m sure you can, although I have not tried.
Logistical question… how do you let something simmer on the stove for 2-3 DAYS? Don’t you have to turn it off when you leave the house and/or go to bed (fire hazard)? Then heat it back up? I don’t even leave my kitchen when something is on the stove!
Is making chicken stock about the same? How long does it need to simmer? I don’t have a pressure cooker, would a crock pot work?
Please answer as I’m wondering the exact same thing plus bacteria hazard?? Just wondering..love your site:)
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