Beef Bone Broth
Bone broth supports healthy joints, boosts gut health and helps improve metabolism among many other things. Bone broth contains minerals that the body can easily absorb, collagen, essential amino acids and the list goes on.
Equipment
- Stock pot or dutch oven
Ingredients
- 4-5 pounds beef bones such as knuckle, bone marrow, neck, oxtail, shank and feet
- 1 can tomato paste
- 1 onion chopped
- 2 carrots chopped
- 2 celery ribs chopped
- 1 leek chopped
- 1 sprig of thyme
- 1 bay leaf
- 1 teaspoon salt
- 8-10 peppercorns
- apple cider vinegar
- Meaty/fatty scraps or trimmings from porterhouse, ribeye, t-bone, roast if you have. This is optional but I highly recommend it.
Instructions
- Preheat oven to 400℉
- Arrange assorted bones on a baking sheet or roasting pan and coat with tomato paste. If you are using a dutch oven you can roast the bones directly in the pot. Roast for 20-30 minutes.
- Meanwhile, chop onions, carrot, celery and leek and set aside.
- When bones are done, add them to the stock pot. Pour 1/2 cup of water into the pan the bones roasted in and scrape up any bits (fond) that are stuck to the bottom. Then add them to the stock pot.
- Add the chopped vegetables to the pot with any meat trimmings if you are using. Add thyme, bay leaf, salt, peppercorns, and a splash of apple cider vinegar.
- Fill pot with water until bones are completely covered. Cover with lid.
- Bring to a boil and then reduce to a simmer. Leave to simmer for 12-48 hours.
- Remove from heat and allow time to cool before straining. Store in mason jars or other containers. put in the refrigerator and allow it to solidify. Once solid the fat will all rise to the top and you can scoop it off to use for cooking. Leaving a layer of fat on keep the broth fresh longer.
- Use within 1 week or freeze.