Homemade Beef Bone Broth
Winter is the perfect season for soup, and nothing satisfyies like a nourishing pot of warm homemade bone broth.
This simple, mineral-rich soup is made by simmering marrow and knuckle bones with water, vegetables and herbs. Oven roasting the bones and veggies beforehand will definitely enhance the flavor of the finished soup. (Note: Avoid using brassicas veggies like cauliflower, broccoli etc., or beets as they will lend an off-taste to your broth.)
The secret to this soup is cooking it "low and slow." As the broth reduces, the bones render gelatin which is a good source of glucosamine and chondroitin that supports joint health. Adding a little cider vinegar to the water will also help release minerals from the bones. This delicious soup is rich in protein and can easily be absorbed by the body. It can also be added to other dishes to boost flavor and nutrition.
Stemple Creek Ranch grass-fed and finished organic beef bones make delicious bone broth, but you may also substitute our pastured lamb bones if you prefer.
- 4 pounds grass fed & finished Stemple Creek beef or lamb bones (a mixture of marrow & knuckle) with a little meat on them.
- 2 unpeeled organic carrots, cut into 3” pieces
- 1 organic leek, topped and cut in thick slices
- 1 medium organic yellow onion, skin removed & quartered
- 1 head of garlic, halved crosswise
- 2 organic celery stalks, cut into 2” pieces
- 2 bay leaves
- 2 tablespoons black peppercorns
- 2 tablespoons cider vinegar
- Filtered water
- Preheat oven to 400 F. Rinse the bones and pat them dry. Line a large roasting pan with foil. Place bones, carrots, leek, onion, and garlic in pan and roast for about one hour (or until bones are well-browned and fragrant).
- Spoon the roasted bones, veggies, and roasting juices into a large stock pot and cover with water (about 12 cups). Add celery, bay leaves, peppercorns and vinegar. Add more water if necessary to cover.
- Cover the pot and bring to a gentle boil. Reduce the heat to a low simmer and cook, with lid slightly ajar, for at least 8 hours but up to 24 hours. The longer the broth is simmered the more flavorful it will be. Add more water to keep bones covered if necessary.
- Remove the pot from the stove and let cool. Strain broth into a large container using a fine mesh sieve. Discard bones and veggies. Refrigerate overnight.
- Skim the solidified fat from the top of the chilled broth and discard. The cold broth will be gelatinous, but will liquify when reheated. Warm & serve plain or with sautéed mushrooms.
COOKING NOTES: *Bone broth may be frozen in portions for up to 6 months.