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Bone broth has quickly become one of the most popular health-food trends. Some of the benefits of drinking bone broth include improved joint health, gut health, sleep, and immune system support.
Making bone broth is a long, but simple process. Your biggest challenge might be finding a farmer who raises grass-fed beef, who also harvests the bones from the cow. I try to keep bones in stock, but when my regular clients find out that I have them, I sell out quickly.
Don’t forget to join my email list, so you will be the first to know when I have beef bones in stock!
Simple Beef Bone Broth
Prep Time15 mins
Cook Time10 hrs
Total Time10 hrs 15 mins
Servings: 6 Servings
Calories: 38kcal
Ingredients
- 6 to 8 pounds Beef Bones
- 2 cups diced yellow onions
- 1 cup sliced carrot
- 1/2 cup sliced celery
- 2 tablespoons tomato paste
- 1 gallon water
- 10 black peppercorns
- 3 to 4 sprigs fresh parsley
- 2 cloves garlic
- 2 sprigs fresh thyme
- 2 bay leaves
Instructions
- Preheat oven to 475°F. Place beef Bones, onions, carrots and celery in roasting pan. Roast in 475°F oven 45 minutes or until browned, turning once. Spread tomato paste over bones; roast 15 minutes. Remove from oven; drain fat. Cook’s Tip: You can find beef bones in your grocers fresh meat department. 2. Place bones and vegetables in large stock pot. Scrape bottom of roasting pan to loosen any brown bits; add to stock pot. Add water; bring to boil. Add peppercorns, parsley, garlic, thyme and bay leaves to stock pot. Simmer stock 8 to 10 hours, occasionally skimming off impurities. Cook’s Tip: Beef flavor will intensify the longer the stock cooks. 3. Remove stock pot from heat; cool 15 minutes. Strain stock through cheesecloth-lined colander into large bowl. Cook’s Tip: Beef stock may be used in any recipe that calls for beef broth. Beef stock may be portioned into multiple containers and frozen for up to 6 months. ALTERNATE COOKING METHOD: This recipe can be made in a 6-quart electric pressure cooker. Preheat oven to 475F. Place beef Bones, onions, carrot and celery in roasting pan. Roast in 475F oven 45 minutes or until browned, turning once. Spread tomato paste over bones; roast 15 minutes. Remove from oven; drain fat. Combine beef Bones, roasted vegetables, 2 quarts water, peppercorns, parsley, garlic, thyme and bay leaves in pressure cooker. Close and lock pressure cooker lid. Use meat, stew or high-pressure setting on pressure cooker; program 90 minutes on pressure cooker timer. Use quick-release feature to release pressure; carefully remove lid. (This recipe variation was tested in an electric pressure cooker at high altitude. Cooking at an altitude of less than 3000 feet may require slightly less cooking time. Refer to the manufacturer’s instructions.)Original Source: www.BeefItsWhatsForDinner.com
