Beef Bone Broth
This is not so much a recipe but more of a method! Measurements don’t have to be exact. Go with your heart on this one 🙂
- Large stock pot
- Fine mesh stainer (you can also line the strainer with cheesecloth if you want a super clear broth).
- 8-10 lbs. beef bones ask your butcher, the should have em!
- Aromatics such as onion celery, garlic, herbs, bay leaves (really any aromatics you’d like!)
- A Large knob of ginger sliced
- Ground turmeric or some fresh if you can find it
- Black peppercorns
- Add bones to a large stock pot. Fill with water. Bring to a boil and boil for 5 minutes to pull out the impurities in the bones.
- Pour off water. Rinse bones under cold water. Cover the bones with fresh water.
- Add in aromatics of choice.
- Bring to a simmer, and cook on low for 12-18 hours. Be sure to skim impurities and fat off the top of the broth as it simmers. Add water if needed to keep bones submerged throughout the entire cooking process. You want this to be at a very soft simmer the whole time.
- About 1 hour before you are going to strain the broth, add in ginger, turmeric, and black peppercorns. Simmer for 1 hour more.
- When you are ready to strain, remove the large bones and discard. Then strain the broth over a fine mesh stainer (you can also line the strainer with cheesecloth if you want a super clear broth).
- Season to taste with salt.
- Let broth cool off slightly and store in desired containers in the fridge. Freeze any that you won’t be using within 3-5 days.
- Once broth is completely chilled it should be jello like! If there is any fat congealed at the top, you can skim it off and discard.
- I love drinking a cup of this warm in the mornings!
Tried this recipe?Let us know how it was!