Beef Bone Broth
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Published 2023-12-11
First you buy bones from your butcher. Place them on a cookie sheet with parchment paper and bake at 400 degrees F for 30 minutes.
After done baking, place them in a stock pot, with ox tail and stew meat.
Add: 2 - 3 carrots 2 - 3 celery ribs
3 onions quartered with skins
2 bay leafs 4 - 5 peeled garlic cloves
1/4 t tarrogon 5 - 6 pepper corns
3 - 4 stems parsley (fresh) or 2 t dried parsley
Add enough water to cover ingredients and simmer on low for 12 - 13 hours
Skim off foam from cooking ingredients.
After 12 - 13 hours strain off vegetable and meat. Meat can be used in other recipes. Discard vegetables. Place bones back in broth for 1 additional hour. Remove bones and allow to cool in refrigerator until fats are hardened. Remove fats and either discard or keep for future use.
Place broth in mason jars and keep refrigerated for 1 week or freeze broth in freezer safe container for up to 1 month. Or you can pressure can the broth and use as needed and store in pantry for up to 1 year. If pressure canning remember 1 t of canning salt per quart jar must be used.
All Comments (8)
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Thanks for sharing this vid. Trying this first thing. 🥰
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Technically A stock is made with mostly bones and will contain a high amount of gelatin, Be thick, Have a bit of a mineral taste to it, Usually simmers many, many hours usually in the teens of hours and usually not filtered. Great for noodle and rice dishes and poor for sauces and clear soups. A broth is mostly flesh pieces simmered and hour to 3-ish and usually filtered and possibly cleared with egg whites and great for sauces and soups. Vegetables don't make a difference. Reality most of us don't work in a 5 star restaurant and use the terms interchangeably :)
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This is just stock not bone broth. Still looks good.
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SURE BEATS THOSE CUBES!!!
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😃💯👌🙏
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What do you do with all the meat when the broth is done?
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Do you need to add apple cider vinegar?
