Bone Broth Recipe

It's that time of year again; when hearty, warm meals are what we crave. Give me all the soup and breadsticks. Am I right?? Bone broth can be used in a ton of recipes. Often times it is used as a base for soups, gravies, and sauces. It is great to have on hand all fall and winter for simple, wholesome meals.

Aside from all its culinary uses, it is packed with protein and nutrients. It is said to be great for digestion, is an immune system booster, a source of several amino acids, and good for your hair, skin & nails.

Here's the best part.. turns out making your own bone broth is simple. There's nothing fancy or innovative about this recipe, it's been being made this way for many, many years. However,only recently has bone broth made it's comeback. Good chance your grandmothers and great grandmothers were making this on the regular back in their day.

Bone broth is made with meaty bones. They are simmered for a VERY long time. Make sure you start with good bones! The goal is to pull out every bit of goodness from them. Bones from animals grown naturally, without the use of growth hormones or antibiotics are best. Check out our Bone Broth Kits on our Beef Box page to get your bone broth bones!

Ingredients:

3-4 lbs beef bones (oxtail, soup bones, or short ribs)

2 carrots cut into 2" long pieces

1 onion quartered

3-4 garlic cloves

2 celery stalks cut into 2" long pieces

1 leek (optional) cut into 2-3" long pieces

2 bay leaves

1 tablespoon apple cider vinegar

*This recipe yields 8-10 cups of bone broth. It can be stored in refrigerator for 5 days or in freezer for up to 6 months.

Equipment:

6 quart Crockpot

Mesh Sieve

Process:

1. Preheat oven to 450 degrees.

2. Place beef, carrots, onion, and garlic in roasting pan. Roast 40 minutes.

3. Dump contents of roasting pan into crockpot. Add celery, leek, bay leaves, and apple cider vinegar to crockpot. Pour in 12 cups of water. Add water until vegetables and bones are submerged.

4. Turn crockpot on low. Let simmer 8-24+ hours. The longer, the better.

5. Strain contents through a mesh sieve. Discard vegetables and bones.

6. Let cool until warm. Pour into jars. Refrigerate. A layer of fat will form on the top. You can easily remove fat if you would like after it hardens in refrigerator.

For anyone local interested in bones to make your own bone broth, contact us!