Beef Bone Broth
Prep Time: 1 hour / Cooking Time: 24-72 hours
- 4 pounds beef bones preferably a mix of knuckle and marrow bones
- 1/4 - 1/2 cup fresh lemon juice or apple cider vinegar
- 4 quarts of clean cold water as in no chemicals or treatment agents
- 4 carrots chopped
- 4 celery stalks chopped
- 2 medium onions peel on, sliced in half lengthwise and quartered
- 4 garlic cloves peel on and smashed
- 1 tsp whole peppercorns
- 3-4 bay leaves
- 6-8 sprigs fresh thyme or 1 tbsp dry thyme
- Generous handful of fresh parsley
- Sea salt to taste
Turn the oven on to 450° F. Place the bones on a baking sheet or in a large roaster. Roast the bones until they are dark brown to the point of being almost over-cooked.
Place the roasted bones, water and lemon juice or vinegar in a large pot or over-sized slow-cooker. The volume of this recipe is around 24 cups or so, or around 6 quarts. Keep this in mind as you plan to make this. (I use a portable electric oven for my larger batches.) Let stand for one hour to begin leeching the minerals from the bones.
After an hour, add the carrots, celery, onion, garlic, bay leaves and thyme. Make sure the water covers everything well. Bring to a boil, then reduce to a low simmer and cover with a lid. Occasionally skim off the dark scum that comes to the top. You want to simmer this for 24-72 hours, depending on what you’re cooking it in and how much control you have over the temperature. The longer the better. You also want to make sure the liquid level covers the bones for the duration of cooking, adding more if necessary.
About an hour or so before its finished add in some parsley to add more nutrients and flavour. You can then season to taste with sea salt.
When you feel it is ready, turn off the heat and allow it to cool slightly. Remove the bones and other solids. Strain your broth through a sieve or colander lined with some cheesecloth. Cool to room temperature, preferably in a cold water bath. Cover and chill.
Use within a week or freeze up to 3 months. You can also preserve this for long-term storage by canning it in Mason jars as long as you use a pressure canner. This is the only truly food-safe way to can meat products.