You may remember a post from a few weeks ago where I touted the benefits of bone broth. In that post I used our leftover turkey carcass from Thanksgiving. Since then I’ve used that turkey bone broth in all kinds of dinner dishes and soups. Not only does it add a wonderful, concentrated flavor, it is fantastic for gut health.
Now don’t mistake broth or stock with bone broth. In bone broth you use bones and joints and it simmers in a crockpot or on top of your stove for many hours, sometimes days. When it cools it becomes solid and gelatinous. This is how you know you were able to get all of the “good stuff” out of the bones and joints.
This is just a basic post on beef bone broth. Not many photos because I ran through the process in the last turkey bone broth post. The beef bone broth is a bit different because this time I added vegetables and fresh herbs, but otherwise, the process is pretty much the same. The beef bones cook off a lot of fat. You can skim it off the top before you store it, or wait until it has set and you get it out of the freezer to use. Or you can use the fat, it’s up to you.
Beef Bone Broth
Grass Fed Organic Beef Marrow Bones, Beef Bones, and Beef Joints
2 Medium Organic Onions
2 Large Organic Carrots
2 Ribs of Organic Celery
Fresh, Organic Rosemary & Thyme Sprigs
1 Organic Bay Leaf
1 Whole Head of Organic Garlic, smashed & skins removed
2 Tablespoons of Raw Unfiltered Organic Apple Cider
A Few Grinds of Peppercorns & Sea Salt
(I salt and peppered a little before the cooking process and then I don’t add it again until I drink the broth or cook with it. You can also wait until it’s done cooking and salt and pepper to taste.)
Place the beef bones and joints in a crockpot. Add the chopped vegetables, herbs, and garlic. Add the apple cider vinegar.
Cover the vegetables and bones with filtered or spring water. Cover and cook on low for at least 24 hours. My crockpot only cooks for 12 hours so I had to reset it for another 12.