Learn just how to make beef bone broth using beef bones, vinegar, water and the optional vegetables and herbs. You’ll never have to buy beef broth again at the store and reap the many nutritional benefits of bone broth currently taking the health industry by storm.
If you’ve ever bought a side of beef before, you’ve probably gotten a bag of bones along with your meat package. We’ve found the best thing to make is beef bone broth soup with garden fresh vegetables.
Beef bone broth soup is delicious and a fraction of the cost of purchasing beef broth from a carton, can or cube. Skip the sodium and go homemade with your beef broth with this guide.
After 3 years on the ranch, we were excited to finally have a side of our grass fed beef in the freezer. It was time to dive into new recipes, knowing we were going to enjoy our grass fed, happily raised cow. When picking up our pre selected cuts of beef we also got two large bags of soup bones.
I was instantly inspired to use them up!
What do you do with beef bones?
Well you make yummy beef bone broth of course. The process is actually quite simple. You’ll need carrots, celery, onions and garlic. The staple to most soups and stews. Plus you’ll need some black pepper corns, apple cider vinegar and of course beef bones.
You can purchase beef bones from your local butcher or cattle farmer if you don’t have any on hand.
HOW TO MAKE BEEF BONE BROTH
On a rainy wet Saturday in January, it was a good day to sort through the freezer and meal plan the upcoming weeks. With those two bags of bones in the way from anything worth grabbing and throwing in the oven for dinner I decided to jump in and make beef bone broth for the first time.
More about how I meal plan and access to our freezer inventory list below in this post.
A healthy, delicious, warm meal and starter to a lot of other beef recipes I can make in the future over the next week or so.
STEP 1: GATHER THE INGREDIENTS
As seen below, I never stick straight to a recipe, I grabbed the carrots and celery I had on hand, chopped it up and threw them on a parchment paper lined rimmed cookie sheets along with thickly chopped onion and two heads of garlic chopped in half.
STEP 2: ROAST VEGGIES AND BONES
Roast veggies and bones for 30 minutes until they have browned. No need to add oil to the veggies and bones, as there will be enough drippings from the bones to help the vegetables roast nicely.
Pull out a large soup pot if you’ll be home for most of the day or the crock or insta pot for a quicker beef bone broth.
Add all ingredients to a large soup pot, cover with water and add 3 tablespoons of apple cider vinegar to help extract minerals from bones and a tablespoon or so of peppercorn for flavour.
Bring the stock to a boil, once boiling lower heat and simmer for 12-24 hours.
If using a crock pot, set on low for 12 hours and walk away.
Step 3: Extracting Beef Bone Broth
You’ll need to remove the vegetables, bones and meat by straining pot through a colander to end up with your broth.
Put broth in fridge to cool. You’ll notice the gelatine and fat will solidify on top. Scrap it off and toss away.
Step 4: Storing Beef Bone Broth
Broth will last in fridge for approx 4 days. I chose to freeze mine in 2 cup measures in ziploc freezer bags. When making soups, casseroles and stews use a 1:1 ratio of stock to water. I figure 2 cups suits most recipes well.
BENEFITS OF BEEF BONE BROTH
- Beef Bone Broth is highly nutritious.
- It can help protect the joints.
- Broth may just help fight osteoarthritis.
- It may also help reduce inflammation and heal the gut.
- Beef Bone broth may also aid sleep.
- And popular enough, it may support weight loss.
Beef Bone Broth
Equipment
- Stock Pot
- *Optional Instapot or Crockpot
- cookie sheets
- parchment paper
Ingredients
- 3-4 Beef Bones Knuckle and Shanks are prefered
- 4 Carrots
- 1 bunch Celery
- 3 large Onions
- 1 head Garlic
- Herbs use favourite mix of herbs, rosemary or thyme are always my favourites for beef
- 3 tbsp Apple Cider Vinegar
- 1 tbsp Peppercorns
Instructions
- Peel vegetables
- Roughly chop vegetables
- Roast vegetables and beef bones for 30 minutes at 350
- Place vegetables and beef bones in large stock pot and cover with water
- Add Apple Cider Vinegar and Peppercorns
- Bring water to a boil
- Reduce to a simmer, and let simmer 12-24 hours
- If using a crock pot, set on low for 12 hours and walk away.
- You'll need to remove the vegetables, bones and meat by straining pot through a colander to end up with your broth.
- Put broth in fridge to cool. You'll notice the gelatine and fat will solidify on top. Scrap it off and toss away.
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