Beef Bone Broth

 

Good old Bone Broth, nothing makes you feel as good as a nice batch of bone broth.  Not just for the health benefits but also for finding a use for more of the animal!

I have tried a lot of different recipes for making bone broth but this one is my favorite, and I have never had it turn out bad.  I use this recipe from Jennifer McGruther recipe in the Nourished Kitchen cookbook, with a few tweaks for our family.  I don’t always make it the same depending on what veggies I have on hand, I like to add in whatever veggies are on the verge, but it always turns out great.

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What you need:

5lb Beef Bones (1 bag) Grass finished bones will have the most health benefits

2 bay leaves

2 sprigs Thyme

Large onion

3 carrots chopped

4-5 cloves garlic (I use more when we are sick)

1 cup red wine

8-12 cups Water

The recipe also calls for:

1 Tbsp whole black peppercorns

2 Celeriac peeled and chopped

(I don’t add these just because of my family’s preference)

 

Bake/ roast your bones for 45 minutes at 425.  This helps to release fat from the bones, so when you make your broth you won’t have as much of a greasy film on your broth (plus it tastes way better baked first!)

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While the bones are roasting chop up your veggies.  Once the bones are done roasting throw them in the slow cooker/ large pot for simmering and add your veggies, bay leaves and red wine. Add water to cover all the bones and veggies, I usually add 8-12 cups of water depending on the crock size, but I fill it right up to make the most broth for my time.

 I use the crock pot because we have a gas stove and with the kids, it’s much easier to leave it all day/ night without worrying about it.

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Turn your crock to high and leave until it starts to bubble (about an hour) then turn to low and leave for about 12 - 18 hours adding water to keep the bones submerged. I like to start my broth in the evening and leave it to cook all night, again because of the amazing crock pot.

Once cooked strain with a fine sieve, discard the solids and pour the remaining liquid into jars if it will be used within a week, or empty yogurt containers if I’m going to freeze it, and it will last frozen for up to 6 months.

In the fridge the broth may gel which is fine, it goes back to a liquid as soon as you add heat. The thick cap of fat on top can be used in cooking in place of butter or oil. 

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I use bone broth all the time when I’m cooking so in the winter I make broth about once a week, in the summer I use up my frozen broth and only make it fresh if we get sick or I run out. If we get sick I always make a batch with LOTS of garlic, and it seems to help, but we are a garlic loving family which helps.

Let me know how it goes for you or if you have a different recipe you prefer; I love to try new things!

Ash

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