This recipe is almost identical to the recipe for beef bone-broth I posted last month, without the Sunday school lesson. If you want to make bone-broth, and don’t want to read 1200 words about obedience, you are in the right place. If you would like to read the 1200 word lecture lesson, or missed your quiet-time this morning, or just feel like you could use a little, bible-study today – here’s the original post in its full glory.
Bone-broth is a super-food at it’s finest. It’s packed with nutrition, it’s healing, it aids digestion and it keeps you well. I am not partial when it comes to bones. As long as it was a healthy animal, I’ll simmer it to death & enjoy the broth. Pork, chicken, venison, beef, fish, turkey, whatever – I’m in.
If you are also a bone-broth lover here’s even more on the subject:
- 10 Reasons to Eat Bone Broth
- How to make Bone Broth Cubes (and Why you would want to)
- My 12 favorite things to do with Bone Broth
- 8 Things to Know about Making (and eating) Bone Broth
- How Long to Cook Bone Broth
- Basic Chicken Bone Broth Recipe
Today, we are discussing beef bone-broth. This recipe is going to be very similar to my last post on Basic Chicken Bone-Broth, except with beef bones instead of a chicken carcass. So, if you feel like you are having deja vu’; you’re right.
I have several freezers. One of them is over 1/2 filled with bones. It is well-known how incredibly good for you bone broth is. I believe there are probably many more benefits we don’t even know. Bone broth is easy to make and is a powerhouse of nutrition. It is healing, life-giving and nutrient-rich.
These are bones from our steer we had processed last summer.
Side note: You would not BELIEVE what most people out here in the country do with their bones. The bones from their cow they raised. The bones from their grass-fed, wonderfully nutritious, CLA filled beef.
THEY GIVE THEM TO THEIR DOGS!
I found this out when I picked up my steer the first time. I mentioned that I wanted the bones. And I got them – all tossed in a giant cardboard box. No plastic, no wrapping, no packaging, nothing. Just a giant box of HUGE bones. When I told him I needed them put in 5 pound packages so I could use them to make broth he tilted his head and gave me the, “deer in headlights” look.
Back to the broth…..
Before we toss these into a pot to simmer for hours, I am going to roast them in the oven. This will produce a irresistible rich, savory flavor to the bone-broth. If you skip roasting the bones your broth will be just as nutritious, but your broth will probably be bitter and have an aftertaste.
Spread them on a baking sheet, drizzle them with olive oil, sprinkle them with some Lawry’s and bake at 425.
While I am waiting for the bones to roast, I’m going to get everything else into the pot.
First, fill the pot with 2 1/2 gallons filtered water, & 3 tablespoons raw apple cider vinegar.
Time to add some veggies! Veggies are actually optional when you make bone-broth. If you have some available, toss them in. If not, that’s OK too, just cook the bones.
There is no need to get fancy here. Just lop the veggies into large chunks and toss them in. Tops, peels, bottoms & all. If you grow your own veggies, or buy organic there’s no need to get too worried about scrubbing and cleaning. Just rinse, chop and throw them in the pot.
Now chop the celery into large chunks- tops and all go in the pot.
Next, the carrots – tops and all.
Garlic time! I don’t even peel the garlic. I just pound the bulb with the heal of my hand & give the cloves a rough chop & toss’em into the pot – peel and all. I am a garlic nut. I put in an entire bulb (or two, but who’s counting?), which is a lot of garlic. Normal people will want 4-6 cloves.
Here are the bones after roasting for an hour in a 425 oven. Right now all my children are showing up from all areas of the home asking what I am cooking. It smells wonderful in here!
Add the roasted beef bones to the pot with the veggies, water, and vinegar.
See all that marrow inside the bone? By simmering these for 1-2 days, we will get all that marrow out of the bones and into the broth. So good for you!
All the drippings from those bones are going into the pot. I don’t want to waste an ounce of flavor or goodness. These bones came from the steer that lived in my front yard. I know exactly what he ate (milk and grass). I know exactly what medications, antibiotics, and hormones that were present in his body at slaughter (none). I know how he was raised, treated, and cared for (he was loved). Everything that comes from this guy, including the fat, is so good for us to eat.
You can add seasoning now if you like to season your bone-broth. I like to add real salt, pepper, celery salt, and Lawry’s.
After the first hour of simmering, any icky stuff will float to the top in the form of foam. Just skim off the foam with a slotted spoon and discard.
Simmer for 12-48 hours and enjoy! You can literally cook this as long as you want. 20-48 hours is recommended for beef bone broth to capture all the vitamins and minerals out of the bones. I typically simmer it 10 hours, refrigerate it overnight & simmer it again for 10+ hours on day 2.
I freeze my bone broth so I can grab some whenever I want soup, stew, or need some broth to cook veggies, stuffing, or whatever else is going on in the kitchen. There is always a use for bone-broth, and never enough of it on hand. It is a super-food and I sneak it into any meal I can.
Beef Bone Broth
- 5 lbs beef bones
- olive oil for drizzling
- Lawry’s for sprinkling
- 3 tbsp raw apple cider vinegar
- 3 onions
- 3 stalks celery
- 4-6 cloves garlic
- 6 carrots
- Seasoning to taste (I use real salt, pepper, celery salt, and Lawry’s)
Place bones on baking sheet, drizzle with Olive oil, sprinkle with Lawry’s & bake 425 for 1 hour. Put roasted bones, chopped onions, celery, carrots, and garlic into pot. Fill with filtered water (about 2 – 2 1/2 gallons). Add vinegar. If desired, add Lawry’s, celery salt, real salt and pepper. After 1 hour skim off foam. Simmer for 20-48 hours.
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| Servings |
pot
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- 5 lbs beef bones
- olive oil for drizzling
- seasoned salt (lawry's) - for sprinkling
- 3 tbsp apple cider vinegar
- 3 onions chopped
- 3 stalks celery chopped
- 4-6 cloves garlic chopped
- 6 carrots chopped
- Salt to taste
- pepper to taste
- 1-2 gallons water enough to cover bones
Ingredients
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Place bones on baking sheet, drizzle with Olive oil, sprinkle with Lawry’s & bake 425 for 1 hour.
Put roasted bones, chopped onions, celery, carrots, and garlic into pot. Fill with filtered water (about 2 gallons). Add vinegar. Add Lawry’s, celery salt, real salt and pepper.
After 1 hour skim off foam. This can be enjoyed after cooking 4-6 hours. For the healthiest bone broth, simmer for 20-48 hours. The longer the broth simmers the more nutrients and minerals you will have in your broth.
