Beef Bone Broth

Beef Bone Broth

Beef Bone Broth

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The idea behind the beef broth is to extract the marrow, collagen and minerals from the bones & joints. A good broth is the base of many delicious meals. By consuming bone broth regularly, your health will improve as your digestion is aided by all the nourishing liquid. Aches & pains will be reduced and a new level of beauty, inside and out, can be attained. Read all about the benefits of bone broth here.

Start with some nice, quality, grass-fed beef, knuckle bones, marrow bones, and beef shank. You can either make the broth from uncooked bones.

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Or, for a richer more flavorful broth, brown the meat and roast bones in a 425 degree oven for around 45 minutes to an hour. You can also drizzle with olive oil and and sea salt before roasting.

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If roasting bones, deglaze roasting pan with filtered water to scrape up any tasty bits left in the pan and put over medium heat right on the stove. Presto!  

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Then add the deglazed bits of yummy and water to the pot you’re cooking the broth in, add sea salt and splash in that apple cider vinegar!

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Now you’ll want to cook the bones for about 20 minutes or so. You will begin to see scummy bits that float to the top. This is just coagulated blood. You will want to skim this stuff out of the pot.

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Feel free too add some carrots, celery, and onion to the pot for extra flavor. But you can also just cook plain old bones, it still has a yummy flavor.

_B6A1103 copyCooking times will vary on what method you use to make your bone broth(see our post on broth gear here.) Stove top can take 12-24 hours. Vita Clay or Crock pot can take 5-6 hours. The quickest, and in my option the most efficient, is the pressure cooker that takes about an hour or 90 minutes.

Once the broth is finished you’s want to place it in a glass container and let it cool down before putting it in the refrigerator. After it’s been refrigerated the fat and broth will separate, the top layer is the fat, you will want to reserve that for later recipes to come…

 

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Beef Broth

2 large pieces of beef shank

2 knuckle bones

2 marrow bones

splash of cider vinegar, sea salt, filtered water

Cover bones with water, add a splash of vinegar and a spoonful of sea salt. For a super clear broth bring up to a boil and skim the scummy bits that float to the top and discard. If cooking in a crock pot or not really worried about it you can totally skip this step and your broth may be a bit cloudy, but still nourishing & tasty. If you skimmed now is the time to add any veggies or seasonings that may have be removed as you skimmed. At a low simmer in a big pot you can cook your broth up to 24 hours but I do it in 90 minutes in a pressure cooker for large batches and in my vita-clay (like a crock-pot) 8-12 hours and often ladle off finished broth and top off with new bones and fresh water (and start a new batch re-cooking the first batch of bones to extract all the nutrients out.) Octavia has a killer little dual pressure cooker and slow cooker in one by Breville, that I would say should be the investment if you are buying broth gear for the first time. Check out our post on broth gear here.

Tip: To make a perfectly good basic bone broth a few things are important: high quality joints and bones, pure clean water, sea salt, apple cider vinegar and a pot to put it all in. 

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How did the recipe turn out? Got any questions? Leave a comment below!

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