Organic Beef Bone Broth Food
ORGANIC BEEF BONE BROTH RECIPE
Organic beef bone broth recipe with roasted beef bones and vegetables. You can make the bone broth on the stove or in the slow-cooker.
Provided by Adina
Categories Soup
Time P1DT20m
Number Of Ingredients 9
Steps:
- Roast bones: Preheat oven to 200 degrees Celsius/ 400 degrees Fahrenheit. Place the beef bones in a single layer on a roasting pan. Drizzle with the oil and rub the bones to coat with it. Roast for 30 minutes, then flip the bones over and roast for an additional 30 minutes.
- Simmer: Put bones, bay leaf, cider vinegar, chopped vegetables, and peppercorns in a large crockpot or soup pot. Cover entirely with water and bring almost to a boil, but don't let it start to boil. Add salt. Turn the heat down to low and let simmer for 12-24 hours. If using a crockpot/slow-cooker, simmer on Low for 12-24 hours. Add water, if necessary, to keep all the ingredients submerged.
- Strain: Once the broth has reached a dark rich brown color, remove from heat. Discard the bones, vegetables, and bay leaf and strain through the bone broth through a fine-meshed sieve lined with a cheesecloth into a clean pot.
- Store: Once at room temperature, pour into jars. Add more salt to taste when using the broth.
- Skim the fat off the top of the broth before using it. Use as suggested above.
Nutrition Facts : Calories 91 kcal, Carbohydrate 11 g, Protein 2 g, Fat 5 g, SaturatedFat 1 g, Sodium 248 mg, Fiber 3 g, Sugar 5 g, UnsaturatedFat 4 g, ServingSize 1 serving
BEEF BONE BROTH
This is a very basic beef bone broth recipe that you can make as a Sunday project. Freeze the broth for use within six months. If desired, refrigerate before freezing so that you can skim off any hard fat that forms or solidifies on the top.
Provided by Diana71
Categories Soups, Stews and Chili Recipes Broth and Stock Recipes
Time 13h10m
Yield 12
Number Of Ingredients 10
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.
Nutrition Facts : Calories 18.1 calories, Carbohydrate 4.1 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.6 g, Sodium 205.1 mg, Sugar 1 g
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