Recipe: Beef Bone Broth

Name: Recipe: Beef Bone Broth
Prep time: 20 min
Cook time: PT-25452038.616667M
Total time: PT-25452038.616667M
Yield: 3 - 4 quarts
Ingredients: 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) Organic Raw Apple Cider Vinegar Unfiltered - 16 oz - Liquid; Bunch of fresh parsley

Recipes

Mar 11

I love to make beef bone broth in the dead of the winter. Beef bone broth is such a great comfort food and the base for soups and gravies!

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, made from chicken bones or chicken feet, but just for a change and also to get different nutrients and bone marrow, beef broth is key.

You might also like to read about the 3 super foods to improve bones and joints.

Using the bones and meat of grassfed animals is also important. The bones of cows that are raised on pasture have better nutrition than the bones of conventional cows raised in confinement lots.

It’s good to use a variety of beef bones for the broth, such as marrow bones, knuckle bones and some meat. I like to use a pound of oxtail, because it has both meat and cartilage.

The best place to source grassfed beef/bones 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. If there is no local chapter close enough to you, you can source good, grassfed bones through some online stores.

Here is a fantastic online source for 100% pasture raised meat and bones.

Recipe: Beef Bone Broth

Author: Dr. Jill
Prep Time: 20 minutes
Cook Time: 12 - 72 hours
Total Time: hours
Yield: 3 - 4 quarts

Ingredients

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) Organic Raw Apple Cider Vinegar Unfiltered – 16 oz – Liquid
Bunch of fresh parsley

Instructions

Place the bones and meat in a large roasting pan
Roast in a 375º 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