Broth Recipes
Beef Bone Broth I
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Ingredients:
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5-6 lbs of Grassfed Beef Bones (Marrow Bones, Knuckle Bones, Neck Bones, Short Ribs, Oxtails, etc.)
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4 or more quarts of cold water
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¼ cup organic apple cider vinegar
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3 onions
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3 carrots
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3 stalks of celery
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2 bay leaves
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Optional Spices:
parsley, salt, peppercorns, garlic, herbs of your choice
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Directions:
Roast bones, onions, carrots, and celery in the oven at 350-400° F on a large cookie sheet with sides until browned (about 30 minutes to one hour). This gives added flavor and color to the stock.
Remove the bones and vegetables from the oven and place in a stock pot (5 gallon or larger) with the bay leaves, vinegar, and water. Deglaze the pan with hot water to get all the browned bits. Pour this liquid into the pot. Add additional water if needed to cover the bones.
Bring to a boil and remove the scum/foam that rises to the top. Do not remove the floating fat.
Reduce heat to a simmer, cover and let simmer for 12-72 hours. The longer the stock is cooked, the richer and more flavorful. Add water as needed.
After you simmer at least 12 hours, strain the stock, saving the meat if you like.
Once cooled, the fat should rise to the top and the broth should gel like gelatin. The fat can be skimmed off and used for cooking or left in the broth.
The broth can be refrigerated for 1 week or frozen for 6 months.
May use a pressure cooker 1-3 hours, slow cooker 24-48 hours on low, or stove top 12-72 hours.
Beef Bone Broth II
Recipe adapted from Vanessa Romero
Ingredients:
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10 -12 lbs beef marrow bones and neck/soup bones
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2 onions
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8 carrots
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8 stalks celery
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4 whole garlic cloves
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2 Tbsp sea salt
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2 Tbsp coarse ground black pepper
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2 bay leaves
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2 Tbsp apple cider vinegar
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36 cups cold water
Directions:
Roast Bones with carrots and onions
Place bones, sliced onions and carrots in roasting pan.
Roast at 450° F for 30 minutes, turning once.
Making Bone Broth:
Add roasted bones to stock pot along with all other ingredients. Be sure to add roasted vegetables and bits from roasting pan. Cover with just enough water so that bones are submerged.
Cooking Method:
Stock Pot - bring to a boil, turn to low, cover and simmer for 25 hours.
Could use a slow cooker or a pressure cooker.
Finished Bone Broth:
When broth is done, remove solids with a slotted spoon and pour through cheese cloth. Once cooled, refrigerate overnight. In the morning the layer of fat will be hard and can be scooped out. What is left is something that resembles meat jelly. This is a sign of good broth. You want it to jiggle. Heat will turn it to liquid.