Thursday, September 25, 2014

Beef Bone Broth

Updated and Revised October 2021

We purchase a side of beef every year with friends, and among the many cuts of grass-fed Angus beef we bring home, are several packages of beef bones. They are perfect to make Beef Bone Broth with; I just have to wait for a "cool" fall day to get started.

Of course you can also buy beef knuckle and marrow bones at the grocery store. You need to look for meaty bones since they make the best bone broth.

Roasting Beef Bones

Much more rich and nutritious than beef stock, bone broth is typically made with beef bones which contain a small amount of meat adhering to the bones. As with most bone broths, the bones are roasted first to improve the flavor of the bone broth. Bone broths are simmered for a very long period of time (36-48 hours). This long cooking time helps to remove as many minerals and nutrients as possible from the bones.

after slow cooking 48 hours

What are the benefits of Beef Bone Broth? Bone broths are extraordinarily rich in nutrients – particularly minerals and amino acids. Bone broths are a good source of amino acids – particularly arginine, glycine and proline. Glycine supports the bodies detoxification process and is used in the synthesis of hemoglobin, bile salts and other naturally-occurring chemicals within the body. Glycine also supports digestion and the secretion of gastric acids. Proline, especially when paired with vitamin C, supports good skin health. Bone broths are also rich in gelatin which improves collagen status, thus supporting skin health. (source:  Nourished Kitchen)

Bones all clean! The marrow and nutrients from the bones are in the bone broth.

What are some uses for beef bone broth?
ny time a recipe calls for beef stock, use the bone broth. Use it as a beef base in soups, braising meat, gravies, stews, sauces, and reductions. It can also be used to saute or roast vegetables. 

After the beef tallow solidifies remove it from the top of the bone broth


4-6 lbs. beef bones
4 quarts water (and more as needed)
2 tbls. apple cider vinegar (do not skip this - it helps to extract minerals from the bones)
2 stalks celery
2 carrots
1 onion, quartered
2 tsp. garlic powder
2 bay leaves
Salt and pepper to taste

Preheat oven to 425. Roast bones in a large roasting pan for 30 minutes, or until nicely browned. Remove from oven.

Place bones, water, vinegar, celery, carrots, onion, bay leaves, garlic, salt and pepper in a large slow cooker. Cover and cook on low 36 to 48 hours, adding a bit more water as necessary to cover bones. There will be some reduction as it cooks down which you want. The longer it cooks the more nutrient-dense it becomes.

Remove bones from broth and strain broth through a colander, removing all solids.

Allow to cool in the refrigerator until fat rises to the top and solidifies.

Remove fat which has solidified into "beef tallow." The fat forms from the marrow of the beef bones. Save the fat by cutting into wedges, wrapping in plastic wrap and freezing. Before using, bring to room temperature. When kept at room temperature, beef tallow remains pliable, almost like soft butter. Cook with tallow in lieu of olive oil or butter. The ingredient has a high smoke point, too, so it's great for deep frying and any cooking that requires high heat.

Freeze or pressure can beef bone broth.

Pressure canning:  Fill pint or quart canning jars leaving a 1-inch head-space. Process pints 20 minutes and quarts 25 minutes at 11 lbs. pressure.

Cook's note - the bone broth will be gelatinous and look much like beef jello, which is completely normal. It will thin out and become liquid again once heated.


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