How To Make Beef Bone Broth

How To Make Beef Bone Broth

How To Make Beef Bone Broth

By: Dr. Peggy Malone

Maybe you are asking yourself, ‘Why would I want to make bone broth (stock) when all I have to do is open a can or pour hot water over a little cube of spices?’

The answer is in the health benefits…and I think in the taste too…but more importantly, the nutrition and health benefits.

The kind of broth that we are talking about here is your great grandmother’s broth.  It was nutrient dense, delicious and gelatinous like yummy meat jello!  It was an excellent source of minerals and was known to boost the immune system.

You know how we all know to give someone soup when they aren’t feeling well?  The reason for this is because back in the ‘nutrient dense’ day of real food, the broth for soup was made at home with the bones of animals and was full of minerals and nutrients that were necessary for healing.

We still give people soup when they are sick because of this tradition, but they aren’t really getting the same healing benefits when the broth is out of a can or made up of water poured on chemically laden cubes of processed crap.

The health benefits go beyond helping you to feel better when you have a cold or the flu.  Because bone broth is full of collagen, it’s great for your joints, skin, hair, and nails. Bone broth can also aid in healing your digestive system and can help with allergies. 

I make a batch of this healing bone broth every week in my slow cooker and it is so good!

Get some into you!

How to Make Beef Bone Broth

-Place the beef bones into a roasting pan with onions and carrots and roast at 450 degrees for 30 minutes, turning once at 15 minutes.

Roast Beef Bones

Roast Beef Bones Done

 

Add roasted bone, onions, carrots and drippings from the pan to a slow cooker or a stock pot and add the remaining ingredients -Cover the contents with enough water so that everything is submerged -If you are using a slow cooker, cook on high for 2 hours then lower the heat to low and simmer for 12-24 hours (I leave mine for about 24 hours) -If you are using a stock pot, bring to a boil and then cover and lower to a simmer for 12 hours

Beef Bones Crock Pot

 

Pour the mixture through a strainer to separate the broth from the solids.

Leftover Solids from Beef Bones

 

Pour the broth through a fine sieve into heat proof jars (I used Mason jars) and refrigerate until you see a layer of fat on the top -You can scoop off the fat and save it to use for cooking (tallow) -The broth should be a jelly like consistency….like awesome meat jello. This is when you know you’ve got a good broth 🙂

Beef Bone Broth

 

 

Beef Bone Broth
Delicious nutrient dense, gelatinous yummy bone broth
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Ingredients
  1. -3 to 5 lbs of Meaty Beef Soup Bones
  2. -1 Medium Onion
  3. -3 Large Carrots
  4. -3 Stalks of Celery
  5. -3 Cloves of Garlic
  6. -2 Bay Leaves
  7. -1 Tbsp Sea Salt
  8. -1 Tbsp Ground Black Pepper
  9. -2 Tbsp Apple Cider Vinegar
  10. -8-12 Cups of Filtered Water
Instructions
  1. -Place the beef bones into a roasting pan with onions and carrots and roast at 450 degrees for 30 minutes, turning once at 15 minutes.
  2. -Add roasted bone, onions, carrots and drippings from the pan to a slow cooker or a stock pot and add the remaining ingredients
  3. -Cover the contents with enough water so that everything is submerged
  4. -If you are using a slow cooker, cook on high for 2 hours then lower the heat to low and simmer for 12-24 hours (I leave mine for about 24 hours)
  5. -If you are using a stock pot, bring to a boil and then cover and lower to a simmer for 12 hours
  6. -Pour the mixture through a strainer to separate the broth from the solids.
  7. -Pour the broth through a fine sieve into heat proof jars (I used Mason jars) and refrigerate until you see a layer of fat on the top
  8. -You can scoop off the fat and save it to use for cooking (tallow)
  9. -The broth should be a jelly like consistency....like awesome meat jello. This is when you know you've got a good broth 🙂
Notes
  1. Use the broth in recipes for soups and stews or just heat it and drink it on it's own. It's so good for you!!
Adapted from Healthy Living How To
Dr Peggy Malone | Health Coach | Take Control of Your Health http://drpeggymalone.com/
How To Make Beef Bone Broth

8 Comments
  • Barrie
    February 27, 2014

    Do you use organic meat? How do you use the beef bone broth?

    • Dr Peggy
      February 28, 2014

      I do use bones from organic and grass fed beef but you don’t have to…you will still get great health benefits from using the bones from conventionally raised animals. As for how I use the broth….I make soup with it every week, I use it in any recipe that calls for stock and I drink it (about a cup per day)!

  • Joel
    March 9, 2014

    I make this broth often. My favorite things to do with it is to make straciatella soup with it, which is an Italian egg drop soup with spinach, or French Onion Soup. Remember to use pastured eggs and organic spinach or onions. THe taste is stellar!

    • Joel
      March 9, 2014

      My syntax was horrible in that last post, but I was passionate at the time. You get my drift.

    • Dr Peggy
      March 10, 2014

      Sounds great Joel!

  • Rebecca
    March 15, 2014

    How much does this make and how long will it last in the refrigerator? Since I would be putting them in a Mason jar, it would be nice if the broth had a canning method to preserve longer.

    • Dr Peggy
      March 15, 2014

      Hi Rebecca,
      It depends how much water you put into it. You’ll get 8 to 12 cups of broth (4-6 pint mason jars)
      If you won’t be using the broth within a week you should freeze it. I usually freeze in 3 cup increments in freezer bags (make sure the broth is cool when you put it in the bag) I know that you can freeze mason jars as well but some people say you can get breakage of the jars which is why I stick to freezer bags for freezing. You could definitely also preserve the broth by traditional canning….but that’s a subject for another day.
      Hope this helps!

    • Dr Peggy
      March 15, 2014

      Hi Rebecca,
      It depends how much water you put into it. You’ll get 8 to 12 cups of broth (4-6 pint mason jars)
      If you won’t be using the broth within a week you should freeze it. I usually freeze in 3 cup increments in ziploc bags (make sure the broth is cool when you put it in the bag) I know that you can freeze mason jars as well but some people say you can get breakage of the jars which is why I stick to ziploc bags for freezing. You could definitely also preserve the broth by traditional canning….but that’s a subject for another day.
      Hope this helps!

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