This is the most commonly used of all bone broths, and its nutrient profile is the densest, as grass-fed beef contains CLA, ALA, Omega-3, and has strong anti-inflammatory properties. The flavor is easy to work into any meaty recipe once the broth is made, and it has a classic taste.
If you would rather make a different quantity than below, use the ratio of 1 pound bones to 1 quart water. Add 1 teaspoon salt and 1/2 tablespoon vinegar per pound of bones.–Ariane Resnick
LC Stock Versus Bone Broth Note
We admit, we’re sorta amused—albeit somewhat annoyed—by the recent “bone broth” trend that makes it seem as though making beef stock from bones is something recent and revelatory. After all, though a proper stock or broth is crystal clear, the distinction between what’s a broth and what’s a stock is pretty murky. Still, we’ve been wooed by the spareness of this approach, which respects the bones’ robust yet basic beefiness. If you’re accustomed to embellishing your stock, er, bone broth with veggies and aromatics such as garlic, onion, carrots, parsley, go ahead and do the same with this plain Jane version. We won’t tell. And if you’re not accustomed to adding a splash of vinegar to your stock and wondering why bone broth recipes require it, many believe it draws out more minerals from the marrow. Tasty, economical, and healthy. We’ll take it. (Though we’ll still refer to it as stock amongst ourselves.)
Special Equipment: Stock pot, slow cooker (if following the slow cooker method), or pressure cooker (if following the pressure cooker variation)
Beef Bone Broth Recipe
- Quick Glance
- 10 M
- 24 M
- Makes about 6 cups
- 5 pounds beef marrow bones (raw or cooked leftovers), rinsed and patted dry
- 5 quarts (20 cups) cold water
- 2 tablespoons cider vinegar
- 1 tablespoon salt, plus more to taste
- Two bay leaves (optional)
- Vegetables and aromatics, such as onions, carrots, celery, garlic, parsnips, mushrooms, parsley, and so on (optional)
- 1. Preheat the oven to a 400°F (204°C).
- 2. Pat the bones dry. Toss the bones in a roasting pan and slide it into the oven and leave the bones alone until they’re aromatic and browned, about 30 minutes.
- 3. If using a stock pot, dump the bones, water, vinegar, salt, and bay leaves, if desired, in the pot. Cover and bring to boil. Reduce the heat to a very gentle simmer, cover partially, and cook for 12 to 24 hours, skimming any filth that floats to the surface. If necessary, add a little water to keep the bones submerged.
If using a slow cooker, dump the bones, water, vinegar, salt, and bay leaves, if desired, in the pot. Cover and bring to boil. Reduce the heat to low, cover, and cook for 24 to 48 hours, skimming any filth that floats to the surface. If necessary, add a little water to keep the bones submerged.
If using a pressure cooker, dump the bones, water, vinegar, salt, and bay leaves, if desired, in the pot. Cover and cook for 1 to 3 hours in a pressure cooker.
- 4. Strain the bone broth, discarding the solids. Taste and, if desired, add more salt. Let cool to room temperature. Skim the solidified fat on the surface of the stock prior to using. (The good folks at Genuine Food Company, a CSA in Maryland, suggested this tip for what to do with the congealed fat as the broth cools: “Rather than skimming it off and throwing it away, try mixing it with bird seed and put it in a net bag to hang from a tree in the winter or just smear it in the crotch of the tree. The birds will thank you.”)
- 5. Cover the broth and refrigerate for up to 3 days or freeze it for up to 3 months. (Consider portioning the skimmed broth into 1-cup increments prior to freezing so you can thaw exactly the amount you need.)
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Beef Bone Broth Recipe © 2015 2015 Hollan Publishing, Inc.. Photo © 2015 Allan Penn. All rights reserved.
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