Written by Kate TietjeI 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.)
(By the way, if you’re new to bone broth in general, you might also want to check out my chicken bone broth recipe.)
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.
Ingredients:
- 3 – 4 lbs. of bones (a mix — marrow, meaty, flat, other; a couple of meaty bones are crucial)
- 1 small onion, halved
- Celery scraps
- 2 – 3 bay leaves
- Filtered water
Directions:
Step 1: Preheat your oven to 350ºF. 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 a Salisbury Steak Skillet or add it to your favorite chili recipe. (Mine can be found in Wholesome Real Food Favorites.)
Beef Bone Broth
Ingredients
- 3 - 4 lbs. of bones a mix -- marrow, meaty, flat, other; a couple of meaty bones are crucial
- 1 small onion halved
- Celery scraps
- 2 - 3 bay leaves
- Filtered water
Instructions
- Preheat your oven to 350ºF. Arrange all your bones on a tray in a single layer.
- Roast the bones for 30 - 40 minutes.
- 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".
- 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.
- 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.
Hey there,
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!
Jessica
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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