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  • Writer's pictureErin

Beef Bone Broth

Hungry for more? This recipes was featured in a podcast episode!



 

This recipe is a great example of how we can use the whole animal to create delicious homemade products. The effort to make this is mostly hands-off - you just have to be around all day to let it simmer and extract the goodness. The reward for your patience is the flavour!

Prep Time: 10 min

Bake Time: 40 min

Cook time: 8-24 hrs

Yield: ~ 12 cups broth


Ingredients

  • 8-10 lbs beef bones (knuckle & rib)

  • 3 carrots, washed and cut into quarters

  • 3 leeks, washed and cut into half lengthwise

  • 1 head garlic, each clove peeled and chopped in half

  • 4 celery stalks, washed and cut into 4

  • 4 bay leaves

  • 2 tbsp peppercorns

  • 2 tbsp cider vinegar

Directions

  1. Pre-heat oven to 450F.

  2. On a parchment lined baking sheet, arrange bones, carrots, leeks and garlic. Roast in pre-heated oven for 20 min. Turn the bones and vegetables and roast for a further 20 min.

  3. Divide the contents of the baking sheet into two large stock pots.

  4. To each stock pot add two celery stalks, two bay leaves, one tbsp of peppercorns and 1 tbsp of cider vinegar and enough water to cover everything - about 16 cups of water.

  5. Bring both pots to boil on the stove-top. Skim off any foam that may form during the first bit of boiling.

  6. Place both pots of broth into the oven and reduce the heat to 275F. Allow the broth to simmer all day long and into the next day, if needed.

  7. Overnight, or if you have to leave the house, simply turn off the oven. In the morning, or when you get home, turn the oven on to 400F. Once it comes to temperature, maintain it for 15 min. Then reduce the heat to 275F again and let it simmer.

  8. The longer you let your broth simmer, the more flavourful it will be. Minimum 8 hrs but up to 24.

  9. Remove the bones and strain the broth. Store in mason jars in the fridge for a few days or in the freezer for months.

Zhuzh it up!

  • I always recommend NOT adding any salt to your broth. That way, when you use it, you can adjust the salt of the dish without having to consider the saltiness of the broth.

  • Once your broth cools, if it congeals or becomes gelatinous don't worry! This is actually the sign of a good broth.

  • We highly recommend you make French Onion Soup with this broth - check out Erin's Recipe HERE.

This amazing recipe was adapted from the Epicurious instructions How to Make Beef Bone Broth.

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