I love to make beef bone broth in the dead of the winter. It can be such a great comfort food. However, this winter has been so warm, I never got the urge to make it. But now I need it. Bone broths are major players as part of the Detox Challenge. For those following the GAPS Intro, bone broths are a staple, so you need to have a lot on hand. Certainly you can use chicken broth, but just for a change and also to get different nutrients and bone marrow, beef broth is key.
Using the bones and meat of grassfed animals is also important. The best place to source grassfed beef is through your local Weston Price chapter. The chapter leader will be able to direct you to the most local farms in your area that raise their animals on pasture. There may also be a buying club that you can join where you can purchase meat and other pasture raised products.
Beef Bone Broth
2 pounds beef marrow bones and a knuckle bone, preferably grassfed
2 pounds beef meaty bones (I used oxtail), preferably grassfed
3-4 whole carrots, unpeeled and whole
3-4 stalks celery, whole
1 onion, unpeeled, cut in half or whole
4 heads of garlic unpeeled (optional)
2 bay leaves (where to buy herbs and spices)
1/2 teaspoon black peppercorns
1/4 cup apple cider vinegar (less if you hate the taste of vinegar like I do) (where to buy organic cider vinegar with the mother)
bunch of fresh parsley
- 5.5 – 6 Quart Dutch Oven (where to buy a Le Cruset Dutch Oven)
- 6 Quart Crock Pot (where to buy a Hamilton Beach Crock Pot)
- 10 Quart Stock Pot (where to buy a stock pot)
- Place the bones and meat in a large roasting pan
- Roast in a 375 degree F oven for 15 minutes or until browned on top
- Flip the bones and the meat and brown for another 15 minutes
- Place the browned bones in the pot with the vegetables and seasonings and fill with water leaving at least one inch from the top
- Pour in the vinegar. Some instructions say to leave bones sitting for one hour before you turn on the heat–I’m too impatient for that
- If using the top of the stove, bring to a boil and quickly lower to a simmer
- If using a crock pot put on low and this will keep it at a perfect temperature
- For both methods, remove any scum off the top when it appears
- For the last hour of cooking, place the bunch of parsley into the broth
- Bone broth may be cooked from 12 – 72 hours. I cooked mine for 24
- Remove from the heat and carefully remove the bones with some tongs. At this point I usually remove the marrow and eat it with salt.
- Pour the broth through a sieve into another pot to cool
- Put the bones and everything in the sieve back into the pot and fill with water again. You can reuse these bones a second time. Some people say 3 – 4 times but I have never tried that.
- When the broth is cooled fill the mason jars, cover and refrigerate. They can stay for 1 -2 weeks in the refrigerator as long as there is a layer of fat on top. This protects and seals it.
- Freeze some in smaller containers for use in soups and stews