Beef Bone Broth Food

BEEF BONE BROTH

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
• Place beef bones on the prepared baking sheet.
• Roast bones in the preheated oven for 40 minutes, turning over at the halfway point.
• Carefully place bones into a large stockpot and pour in any juices that have collected on the baking sheet. Add celery, onion, leek, and garlic to the stockpot, and add just enough water to completely cover the bones. Stir in bay leaves, vinegar, salt, and pepper.
• Bring broth to a boil over medium-high heat. Reduce heat to a very low simmer and cover, venting the lid a bit. Simmer for 12 hours, occasionally skimming off any foam and "gunk" that rises to the top. Add additional water whenever bones and vegetables are no longer covered.
• Remove the pot from the heat and cool broth to room temperature. Strain broth with a fine-mesh strainer into a clean pot. Discard bones and vegetables.

BEEF BONE BROTH

Steps:

• Heat oven to 350 degrees. Place meat and bones in a roasting pan or on a large rimmed baking sheet. Drizzle with olive oil, turning to coat, then brush all over with tomato paste. Roast until browned, 30 to 35 minutes. They don't need to cook all the way through but to just develop some color.
• Put roasted meat and bones in a 12-quart stockpot and add vinegar and enough cold water to cover by 3 inches (about 6 quarts). Bring to a boil, then reduce to a low simmer, uncovered, for 2 to 3 hours. While simmering, occasionally skim fat and foam from the top using a ladle.
• Add all the remaining ingredients. Continue to simmer, uncovered, for a minimum of 3 hours. If using knucklebones, simmer overnight, 9 to 15 hours, so the knucklebones have sufficient time to break down.
• Remove meat and bones with a slotted spoon or tongs; reserve meat for another use (such as soup). Pour broth through a fine-mesh strainer into a large heatproof bowl. Once broth has cooled, store in the refrigerator in an airtight container.

INSTANT POT® BEEF BONE BROTH

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
• Place beef bones, carrots, celery, onion, and garlic on the prepared baking sheet.
• Roast in the preheated oven until browned, about 45 minutes.
• Scrape roasted bones and vegetables into a multi-functional pressure cooker (such as Instant Pot®). Add bay leaves, apple cider vinegar, sea salt, peppercorns, and boiling water. Close and lock the lid. Select Manual pressure according to manufacturer's instructions; set timer for 120 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Remove bones and vegetables and discard. Line a strainer with cheesecloth and set over a large bowl. Pour broth through strainer and discard solids.
• Allow broth to cool. Remove and discard fat layer.

BEEF BONE BROTH

Steps:

• Preheat oven to 450°F. Place beef bones, carrots, leek, onion, and garlic on a roasting pan or rimmed baking sheet and roast for 20 minutes. Toss the contents of the pan and continue to roast until deeply browned, about 20 minutes more.
• Fill a large (at least 6-quart) stockpot with 12 cups of water (preferably filtered) . Add celery, bay leaves, peppercorns, and vinegar. Scrape the roasted bones and vegetables into the pot along with any juices. Add more water if necessary to cover bones and vegetables.
• Cover the pot and bring to a gentle boil. Reduce heat to a very low simmer and cook with lid slightly ajar, skimming foam and excess fat occasionally, for at least 8 but up to 24 hours on the stovetop. (Do not leave on stovetop unattended, simply cool and continue simmering the next day.) The longer you simmer it, the better your broth will be. Add more water if necessary to ensure bones and vegetables are fully submerged. Alternately, you can cook the broth in a slow cooker on low for the same amount of time.
• Remove the pot from the heat and let cool slightly. Strain broth using a fine-mesh sieve and discard bones and vegetables. Let continue to cool until barely warm, then refrigerate in smaller containers overnight. Remove solidified fat from the top of the chilled broth.

BEEF BONE BROTH RECIPE

Steps:

• Place all ingredients in a 10 quart capacity slow cooker or large stock pot on the stove.
• Add in water.
• Turn on the slow cooker and prepare to cook for at least 36 hours, so that might mean 3 cycles on the standard slow cooker that has a maximum 12-hour setting (unless you can set your slow cooker for 36 hours).
• If cooking on a stovetop, bring the large pot to a boil over high heat; reduce and simmer gently.
• In slow cooker or pot, skim the fat that rises to the surface occasionally.
• Simmer for 36 to 48 hours.
• Remove from heat and allow to cool slightly.
• Discard solids and strain remainder in a bowl through a colander. Let stock cool to room temperature, cover and chill.
• Refrigerate and use within a week. Or freeze for up to 3 months.

BEEF BONE BROTH

Steps:

• Arrange racks in upper and lower thirds of oven; preheat to 400 degrees F.
• Place soup bones on a rimmed baking sheet and drizzle with oil. Roast on the bottom rack for 30 minutes.
• Combine carrots, celery, onions, tomatoes and garlic on a second rimmed baking sheet. Move the bones to the upper rack and place the vegetables on the lower rack. Roast until the bones are deep brown and the vegetables are starting to brown in spots, 30 to 45 minutes more.
• Transfer the bones and vegetables to a 10- to 12-quart stockpot. Add 1 cup water to the bone pan and scrape up any browned bits with a wooden spoon; add to the pot. Add the remaining 15 cups water, vinegar, thyme, bay leaves, peppercorns and salt. Cover and bring to a boil over high heat. Reduce heat to maintain a low simmer and cook, covered, for 8 hours.
• Remove the bones (if desired, remove any meat from the bones and save for another use). Strain the broth through a large sieve into a large bowl; discard the solids. Skim fat from the surface, if desired.

THE ONLY BONE BROTH RECIPE YOU'LL EVER NEED

Steps:

• Roast the bones (beef bones only)- Heat oven to 425°F. Arrange beef bones on a baking sheet. Roast for 30 minutes, turning bones over halfway through.
• Prepare vegetables- Chop carrots, celery and onions. Slice garlic in half.

MINERAL RICH BONE BROTH

Steps:

• Preheat oven to 350 degrees. Place bones on pan and roast for one hour or till browned. Roasting gives rich flavor and debt of color.
• Place roasted bones, remaining ingredients and your optional ingredients in a 6 quart stock pot or crock pot cover with a gallon of filtered water.
• Heat the broth slowly and once the boil begins, reduce heat to its lowest point, so the broth just barely simmers.
• The first few hours of simmering, you'll need to skim the impurities that float to the surface with a fine-mesh skimmer. Discard. I find that Grass-fed and healthy animals does produce much less of scum as conventional animals.
• Do not allow the broth to come to a fast boil, and if more water is needed to keep the bones covered, add only hot water, not cold or lukewarm. The longer you cook the stock, the richer and more flavorful it will be. About 10 minutes before finishing the stock, add fresh herbs like parsley. This will impart additional mineral ions to the broth.
• Beef broth/stock: 48-72 hours.
• Poultry broth/stock: 24 hours.
• Fish broth: 8 hours.
• Remove from heat and let cool. Strain using a strainer to remove all the bits of bone and vegetable. When cool enough, store in a gallon size glass jar in the fridge for up to 5 days, Freeze for later use or can in pressure canner for up to a year.
• Grass fed broth doesn`t need to have the fat removed that would be your choice. But I would removed the fat from grain fed broths. Just chill the strained broth and when fat comes to top it will harden then just remove with spoon.
• FYI:You can add water and vinegar to the cooked bones and re-simmer for another 48-72 hours. ;) The bones are very generous. So generous that you can reuse bones for at least six times. Once the bones disintegrate and gave it their all. Start with fresh bones.
• Good Information:.
• http://www.westonaprice.org/food-features/broth-is-beautiful?qh=YTo2OntpOjA7czo0OiJib25lIjtpOjE7czo1OiJib25lcyI7aToyO3M6NToiYm9uZWQiO2k6MztzOjU6ImJyb3RoIjtpOjQ7czo2OiJicm90aHMiO2k6NTtzOjEwOiJib25lIGJyb3RoIjt9.
• Benefits of bone broth http://www.bonebroth.com/articles/1-benefits-of-bone-broth.

SLOW-COOKER BONE BROTH

Steps:

• Preheat the oven to 400 F.
• Arrange the oxtails and bones on a baking sheet and rub all of the pieces with the tomato paste. Roast the bones until very brown in spots, about 45 minutes.
• Transfer the roasted bones to a 7-quart slow cooker. Use a metal spatula to scrape up any of the brown bits from the baking sheet and add them to the slow cooker, too. Nestle in the carrots, celery, onion, garlic, parsley and bay leaves. Toss in the peppercorns. Pour in the vinegar and 8 cups water (the water should just cover the bones and vegetables).
• Set your slow cooker to low and cook anywhere from 12 to 24 hours, the broth will be deeper and stronger in flavor the longer it cooks.
• Once you've decided the broth is ready, remove the insert and transfer the bones and pieces of meat to a baking sheet with tongs. Strain the remaining broth through a fine sieve. Let cool to room temperature. Let the bones cool and pick off and reserve any good-looking pieces of meat to add to soups and stews.
• Store the bone broth in airtight containers for up to 5 days in the refrigerator or up to 3 months in the freezer. Serve hot with desired mix-ins.