Beef bone broth. Yep, that was a new one for me. I’ll be making it all the time now that I know how EASY it is. So simple. You just need a few basics and you’re on your way. Ready?
Beef Bone Broth
Prep Time: 15 minutes
Cook Time: 18 hours
- Beef Soup Bone
- 1 small Onion
- 1 or 2 Carrots and Celery stalks
- 1/4 cup Apple Cider Vinegar
- 1/4 tsp. Sea Salt
- 1/4 tsp. Marjoram
- 1/4 tsp. Rosemary
- 1/4 tsp Garlic
- 1/4 tsp. Pepper
- 1/4 tsp. Thyme
- 1/4 tsp. Oregano
- Place soup bone in roasting pan.
- Add chopped onions, carrots and celery.
- Bake at 350 for 30 minutes if thawed, 60 minutes if frozen. Turn once halfway through cooking.
- Once roasted, transfer bone and all the drippings to a slow cooker.
- Add salt, pepper and herbs.
- Add apple cider vinegar
- Add water to cover.
- Turn slow cooker on high until the water boils. (NOTE: You may never see a rolling boil in a slow cooker but you can see bubbles rising up in the water after about an hour.)
- Turn the slow cooker to low and simmer for 12-24 hours.
- Using cheese cloth and a colander or a very fine strainer, strain your broth.
- Pour the strained liquid into jars and let cool in the refrigerator overnight.
- Skim the fat after it has risen to the top and hardened.
- Pour remaining liquid into ice cube trays and freeze.
- Label and store frozen cubes of broth for up to one year.
Is it real food approved? Do bears poo in the woods? YES, this is pretty darn real and so much better for you than the overly salted canned stuff at the store (bleck.) But if you want this to go from four stars to five there’s one thing we need to tweak.
Let’s Get Real
To make this really real (really, really) we need to be certain that soup bone came from a sunshine lovin’, grass eatin’ cow who wasn’t shot up with growth hormones and who was raised close to where you live. In other words, let’s make certain our beef was pastured and locally grown. It was? Awesome! Score one for the real food newbs! Let’s virtual high five that farmer too!
This recipe would be easy, easy, easy to can but please know that you’d need to use a pressure cooker. You cannot can meat or meat products using the water bath method of canning. I chose to freeze my broth because, well, one, I’m lazy. I didn’t want to go to the trouble of getting my canner out for only two quart jars of broth. And two, I don’t cook with large amounts of beef broth. One or two cubes in my favorite dish or warmed into a healing cup of yum is just about all we need here at the ranch. Chicken broth, well that’s another story. And another post.
You know who else does beef broth really well?
These folks: Fearless Eating, and Homemade Mommy