How to Make Beef Bone Broth

Learning how to make beef bone broth is very fulfilling.  I’ve made my own chicken stock for a long time; boiling the carcass with onions, carrots, and celery.  I’ve not bought a cow before to have the good bones from a grass-fed cow for bone broth, so I was excited to be given some great bones so that I could create some delicious bone broth full of good gelatin and minerals.  I mean, look at how dark that is!  It tastes amazing!

Beef Bone Broth Benefits

Inexpensive:

You can make a TON of great bone broth and keep it in your freezer for a very inexpensive broth for many different types of dishes (not just soup).  This is very helpful when you consider how expensive good quality organic bone broth can be.

Health Benefits:

According to many sources, including the Nourished Kitchen, “Homemade broth is rich in calcium, magnesium, phosphorus and other trace minerals.   The minerals in broth are easily absorbed by the body.   Bone broth even contains glucosamine and chondroitin – which are thought to help mitigate the deleterious effects of arthritis and joint pain.” (nourishedkitchen.com)

Kate, at Real Food RN has a an extensive list to the health benefits, including:

• Heals leaky-gut related conditions and lessens inflammation in the mucosal lining
• Helps to heal autoimmune conditions by healing the gut
• Aids in detoxification by supporting the liver
• Aids digestion by regulating the synthesis of bile salts and the secretion of gastric acid
• Improves nervous system function and keeps our minds (and moods) in good working order
• Boosts antioxidant activity in the body, thus decreasing oxidative damage
• Balances blood sugar, helps maintain muscle, and regulates human growth hormone (for all you gym-goers out there)
• Helps to reverse heart disease by reducing atherosclerotic plaque build-up
• Reduced cellulite, stretch marks, and wrinkles (from the collagen content)
• Improves hair and nails
• Re-mineralizes teeth

So, there are many great reasons to make your own bone broth and eat it regularly.  And it’s not difficult.  It just takes a bit of time.  Here’s the recipe:

Homemade Beef Bone Broth

Ingredients:

• 4 large carrots
• 2 onions
• 6 celery stalks
• 4 cloves garlic, crushed
• 1/4 cup tomato paste (brush over bones)
• 2-4 gallons of filtered water (divided amongst 2 pots)
• 1/2 cup of red wine vinegar

Instructions:

1. Place 5lbs bones in glass dishes or roasting pans where they have enough space to brown nicely (If you have 2-3 lb of bones, just cut the recipe in half)
2. Slice roughly and add to veggies and tomato paste
3. Bake at 350F degrees for 30-60 minutes, or until bones are brown, turning once.
4. Add bones and veggies to stock pot (For 5 lbs I needed two stock pots)
5. Pour 2-4 gallons of filtered water (divided amongst 2 pots) into pots over bones and veggies.
6. Add 1/4 cup of red wine vinegar to each pot. This will help draw the minerals from the bones.
7. Simmer (not boil) for up to 12 hours! Yes, if you start it in the morning and keep an eye on it all day, it will be ready to strain by evening.
8. Skim some of the fat off the top. If you use a spoon, you can tell the clear oil from the more creamy looking broth underneath.
9. After simmering is finished, strain broth (I used a fine mesh colander inside a large colander).
10. Jar immediately, leaving 2 inch space on top of jar and freeze when cooled.

3) Bake at 350F degrees for 30-60 minutes, or until bones are brown, turning once.

4) Add bones and veggies to stock pot (For 5 lbs I needed two stock pots)

5) Pour 2-4 gallons of filtered water (divided amongst 2 pots) into pots over bones and veggies.

6) Add 1/4 cup of red wine vinegar to each pot.  This will help draw the minerals from the bones.

7) Simmer (not boil) for up to 12 hours!  Yes, if you start it in the morning and keep an eye on it all day, it will be ready to strain by evening.

8) Skim some of the fat off the top.  If you use a spoon, you can tell the clear oil from the more creamy looking broth underneath.

9) After simmering is finished, strain broth (I used a fine mesh colander inside a large colander).

10) Jar immediately, leaving 2 inch space on top of jar and freeze when cooled (It will bust the glass if you don’t leave enough space and you’ve worked too hard to have to throw it away!)  Or, wait until cool and measure 4 cups into zip closing bags, seal, lay flat in freezer and freeze.

There! A little time consuming, but not difficult.  And wow does it make the best soup I’ve ever tasted!