In every 1/4, half or whole beef you order from us, you can request your portion of what our butcher labels soup bones. Unfortunately, I have inherited a blood pressure problem, and can really tell when I consume too much salt! Therefore, I LOVE making my own beef bone broth! The health benefits of just sipping on bone broth is all over the internet and I regularly see it now on cooking shows, news etc...Also, I love making the stock to put up in Mason jars for use later. I cool down the jars, and anything that I am not going to sip on, I freeze for later use. I have found that freezing them in smaller mason jars is easier for thawing. You can even freeze them in ice cube containers!
Here is what I did a few days ago:
Thawed out 2-3 lbs. of our 100% grass fed beef bones
Rinsed off the bones, (there is still beef meat attached), and dried off
Heated up about 3-4 Tbsp of olive oil (you can add more later if need to avoid from sticking)
Browned the bones in the olive oil, turning every so often (med to med-high heat) to brown evenly
While I was browning the meat...
I took a peeler to about 4 carrots and rough cut them into 1/3rds
Cleaned about 4 celery stocks, rough cut into 1/3rds
Sliced an onion into equal parts
I put some parchment paper in a shallow dish, brushed with olive oil
I poured a little more olive oil over the veggies, gave them a good mix to cover and sprinkled the veggies with some salt and peper, and some Bragg brand organic 24 herb and spice seasoning.
I baked the veggies in the oven on 400, until they browned some and got a little caramelized.
Once the meat was browned on all sides, added the browned and somewhat caramelized vegetable mix to the Dutch oven I browned the bones in. Leave all the drippings from the meat before you add the vegetables, gives it flavor.
I covered the meat and vegetables in the Dutch oven with as much water it needs to cover all. Be careful not too get too close to the top so it does not boil over. I left about 1 1/2" room.
I added a Bay Leaf
I added about 3 Tbsp. Mother's Earth Apple Cider vinegar
I added about 3 Tbsp chopped garlic ( you can just throw in whole cloves of unpeeled and unchopped garlic, I have done this too).
I let it all come to a slow boil, then transferred it to the oven on 350 for about 2 1/2 to 3 hours.
Ultimately, I like to simmer it in the over for up to 12 hours. I don't always have that time, but you can also make your beef bone broth in the slow cooker, after the browning of the meat and vegetable part of this and cook in low and slow for up to 12 hours! That method would be a lot safer if you have to leave your home during this time.
I removed the bones/meat and the big chunks of veggies and set them aside.
I strained the liquid through a fine strainer into a large bowl to let cool.
I put a funnel over two large Mason jars, in this case, and sealed them.
You want the broth to gel up overnight in the fridge, that perfect. You will have a layer of fat on the top. You can scrape it off if you want, you don't have to, before pouring whatever portion you want to heat up. The gel like broth will turn into a beautiful liquid, perfect for sipping or using in your recipes, such as soups, stews, gravy etc...homemade beef broth adds such a depth of flavor to any recipe! Enjoy!
P.S. The frugal part of me will be using the left over meat on the bones, (I am adding some of our farm raised stew meat), and the vegetables I used to make the broth, as well as more I will bake off, and making beef-vegetable soup for tonight's dinner! I am using some Quinoa that I had made earlier in the week, to make a salad, and have some of just the Quinoa left, I will add as a thickener. I like to see how much use I can get out of my refrigerator ingredients, leftovers, etc...to avoid so much waste. I think I read the average American wastes something like 40% of the food they buy! Egads...I'm trying not to be that average American!
Tip: I do make out menus for the week, breakfast, lunch and dinner. I have been doing this for like 25-30 years. I has always helped in saving me $ at the grocer. I look to see what I have in my pantry, and plan around it. Since we are fortunate enough to be able to raise our own pork, beef and lamb, I plan meals around that, as well as adding chicken and fish to our diet, and vegetarian meals for a balance. We love leftovers, so if I make soup for dinner one night like I will be for tonight, we will eat it for lunch tomorrow. Making a grocery list for just what you need for those planned meals that week saves a ton of $, avoiding impulse buying...and don't go to the store hungry...it's a diet and budget killer!
City born and raised, now living among the corn maze. I don't profess to be an expert at anything, but I hope you enjoy what I have learned along the way and landed right where I love...this farm!
A family-owned 220-acre farm offering "haycation" farm house vacation rental stays and raising natural lamb, pork, and beef.