Beef Bone Broth
Beef bone broth is a missing component of our modern diets. Consuming animals nose-to-tail ensures we do not need to supplement.
Ingredients
5 pounds beef bones (marrow bones, neck bones, knuckle bones, joints, feet). Optional: add tough meat for flavor.
9 cups of filtered water
1 teaspoon apple cider vinegar
1 teaspoon unrefined salt
3 cups of organic stock vegetables for flavor (onions, carrots, celery, garlic)
A few springs of organic herbs for flavor (thyme, rosemary, parsley)
Directions
Preheat the oven to 400°F.
Lay out the beef bones, vegetables, and tough meat onto sheet pans. Roast for an hour.
Place all ingredients in a 5-quart dutch oven or crock pot.
Bring it to a boil, then down to a simmer. Cover and cook on low for 20-30 hours.
Add about a cup of water after 10-15 hours, since the water reduced.
Once it’s finished, pour the broth through a stainless steel colander into jars.
Pick through the colander with tongs to save any slow-cooked vegetables to eat, or bones to freeze and reuse in another broth.
Let the broth cool to room temp with the lids off, then secure the lids, and store them in the fridge upside down. The tallow will set at the bottom of the jar, leaving access to the broth at the top.
Notes
Joints and tendons will lead to a more gelatinous broth.
Opt for the highest quality bones as possible from a local regenerative farm to avoid glyphosate, heavy metals, and industrial toxins.
After using up the broth, use the tallow at the bottom as a cooking fat.
