Beef Bone Broth Recipe
Homemade beef bone broth will take your soups and stews to a new level! If you are only using canned or box beef bone broth for your recipes you should give this a try. To get the beef bones that you will need to make beef stock ask your butcher to save some for you they should be pretty inexpensive and not hard to get. My beef bone broth recipe is very basic, but good stock should be basic so that it can be used in a variety of dishes. This is not a dish that you want to flavor with over powering herbs, rather keep the beef bone broth recipe simple.
Is beef stock the same as beef broth?
Yes. There is no difference between a beef bone broth recipe and a stock recipe it’s just vocabulary. The difference is between store bought and homemade. Store bought beef broth will not have the thick collagen that develops from the roasting and slow cooking of the bones. Homemade beef bone broth when chilled will have the consistency of Jell-O. Adding this rich flavorful broth to anything will give intense meatiness and acts as a natural thickener.
How do I store beef bone broth?
Store the strained finished broth in the refrigerator for a few days. To store beef bone broth for a few months place it in the freezer. It can be frozen either in large batches or in an ice cube tray for small quantities. The ice cube tray trick is great if you make a lot of sauces.
Beef Bone Broth
- 2-3 lbs of beef bones
- 1 head of garlic cut in half
- 1 tsp pepper corns
- 2 onions
- 2-3 carrots
- 2 bay leaves
Pre heat the oven to 425 degrees. On a large sheet pan place your bones, salt generously. Roast the bones for about 20 minutes until starting to brown.
Toss the carrot, garlic and onion in olive oil and salt.
Flip bones over and add the veggies after the first twenty minutes of roasting. Spread the veggies out on the pan leaving plenty of space. Roast for another 15-20 minutes until the veggies are nicely browned.
Place the meat bones, veggies, peppercorns and bay leaves into a large slow cooker or heavy stock pot. Cook for 24 hours allowing it all to simmer, if any foam develops on top skim it off. If the water reduces to less than half add more. It is important to cook the beef bone broth for 24 hours to develop the college in the bones.
Turn off the pot/slow cooker allow to cool enough that you can work with the broth safely. Then strain out all the solids from the broth. I like to strain at least twice: first through a colander then a sieve and finally a cheese cloth.
Broth can be kept in the fridge for a few days or frozen for a few months.
Why am I making a beef bone broth recipe?
Yesterday we picked up our first cow from the butcher. This cow lived a great life, ate only grass, lived in a big field and was hormone and antibiotic free its whole life. This is the kind of beef that you can’t even get at Whole Foods. He was home raised and fed in a way that few animals are today. The butcher that we hired to package our meat sent me all kinds of things that are hard to get at a grocery store like the heart and tongue. He also sent along soup bones, some I will use in my beef bone broth recipe, some I will feed raw to the dogs and the large leg bones I will broil so I can eat the marrow on some crusty bread. Bone marrow on good bread is a lifelong favorite of mine. If you are lucky enough to also raise your own cattle please visit my how to dry age a prime rib recipe to get other great ideas for your beef.