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Beef Bone Broth

2/21/2019

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Ingredients

4 lb Beef Bones, raw, some marrow
1 ½ cup Onion, washed, large chunks, some skins okay
½ cup Leeks, washed, large chunks
1 cup Carrots, washed, unpeeled, large chunks
1 cup Celery, washed, large chunks, no leaves
1 head Garlic, peeled
1 can Tomato Paste
2 Bay Leaves, whole
5 Peppercorns, whole
2 Cloves, whole
2 Tablespoons Apple Cider Vinegar
Water
Cheesecloth for straining

Instructions

Preheat oven to 450 degrees.
In a large roasting pan randomly place bones, onions, leeks, carrots, celery, and garlic.
Smear tomato paste over top of items in roasting pan.
Place in preheated oven.
This is the 1st secret to the best broth! Stir once you see blackening on edges. Note you are not stirring to stop blackening like in most recipes. In this method you want more of the same color on more of the pieces. Color (not burned) = flavor.
Roast about 45 minutes to 1 1/2 hour. Veggies should be cooked down and everything should have kind of a colored edge. The reason we can’t give you a definite time is because it depends on the moisture content of your ingredients.
In a large stock pot place everything out of roaster, bayleaves, peppercorns, cloves, vinegar. Then add water covering to 3 inches above ingredients. Note Salt is absent because you want to be able to use your broth in a multitude of ways. Salting happens when you use it in recipes!
Bring to a boil on high then reduce to a simmer. This means turn down the heat until the liquid moves slightly but doesn’t completely bubble. Some stoves you might even half to put the pan half on the bunner to slow it down.
The 2nd secret to the best broth is in the babysitting of the pot. The first time you do this it is a little stressful and a pain. But once you do this you will know your stove and it will be a piece of cake everytime after. All you have to do is keep the liquid moving without boiling for 6 to 8 hours. The longer the better for more intense flavor.
While your broth is simmering, about every hour, take a shallow spoon and gently pull all the foam and bubbles from the top of the broth and discard. Don’t stir it in.
When the broth has finished simmering,remove all the big ingredients with tongs and a spoon and throw them away..
Cover a screened colander with 4 layers of cheesecloth.
Ladle the broth through the cheesecloth colander into a few bowls. A few bowls so that the broth will come down in temperature more quickly.
Set in the refrigerator overnight to fully cool.
When broth is completely cooled it will separate into a broth layer with a fat layer on top, and they will both be pretty solid. Remove the fat layer with a spoon and put in garbage.
Now the Broth is finished. Warming it will liquify the broth to place in freezer bags, ice trays, bowls or jars. Remember liquid grows in volume when freezing so leave room for growth. Storage times: refrigerator 5 days and freezer 1 year

Details

Makes about 1 1/2 to 2 gallons
Cooking and chilling time about 24 hours
Cooking level… Medium

0 Comments

#1 Have beef or vegetable stock? It can be pantry ready or your favorite recipe. Bring it to a boil right before you are read to eat. Note: The key is to keep it close to boiling. Be creative I have used an electric wok, an electric skillet, or heck use your Instapot on saute mode! These days I use a butane burner.

#2 You need fondue sticks or wooden skewers. Forks will work in a pinch but it’s difficult.

#3 See what you have in your freezer and refrigerator.

Cut up fresh veggies. If doing hard things like carrots or potatoes, I like to roast them first until they are just slightly soft (al dente).
Defrosted from the freezer, pick your proteins and cube them: beef, chicken, pork, or shrimp. When we do a planned fondue we do them all; use what you have.
Don’t forget the sauces… Have as many as you can make or find: soy sauce, teriyaki sauce, homemade sweet and sour sauce, ketchup for the kids, and yes, ranch dressing is a sauce.

#4 Last but not least, always set the table with two plates: a raw plate and a finished plate. Do not mix your raw meats with the foods and dips you will eat.

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