16 Mar Beef Bone Broth
Bone broths are incredibly healthy and nutritious, and are a very inexpensive addition to any diet – wholesome food the budget cautious family can enjoy! If you would like to read more about bone broths than check out our blog, What’s the go with bone broth?
You may be wondering how this recipe fits with our usual Reusable Food Pouch recipes… Well you can fill your 150ml Zestio food pouches with the beef bone broth for a nourishing snack drink or freeze for later and use them in 150ml portions in your cooking. Just defrost before using and store extra in the pouch in the fridge, easy!
Here is our recipe for Beef bone broth!
Beef Bone Broth Recipe
Use your leftovers to make this incredibly nutritious and inexpensive addition to any diet.
- 2 kg beef bones – mix of marrow, knuckle and meat bones
- 500g vegetable scraps (or 2 onions, 2 carrots, 2 celery sticks)
- 5 cloves garlic
- ¼ cup apple cider vinegar
- 3 L water
- 1 Tbsp sea salt
- 1 tsp peppercorns
- Bunch of parsley
1. Roast any raw beef bones in the oven at 180C for 30 minutes.
- Roasting your bones improves the broth flavour.
- You can save your beef bones from previous dinners and freeze them until you have enough to make a broth too, they won’t require roasting or defrosting, just use them as they are.
2. Roughly chop your vegetables.
- You could just use two onions, two carrots and two celery stalks for this recipe.
- However, I like to use up any old vegetable scraps from the fridge or freezer. I freeze things like carrot and potato peels, broccoli and cauliflower stalks, old outer cabbage leaves, pumpkin skins, celery leaves and kids half eaten carrots, anything goes. These all work well in your bone broth straight from the freezer!
3. Place your vegetables into the base of a slow cooker and top with your cooked beef bones.
- I find the slow cooker the easiest but you can certainly use a stock pot on the stove. This is good for making larger batches of broth at one time. Just double or triple this recipe.
4. Add all other ingredients and cover with water (approximately 3 Litres).
- The apple cider vinegar helps bring out the nutrients from the bones.
- I like to add the salt, pepper and parsley for extra flavour, but you don’t have to.
5. Turn the crock pot on low and simmer for 12 to 48 hours.
- The longer the better.
- After 3 hours of simmering, rescue any meat you want to use for other recipes before it becomes tasteless.
6. Remove large pieces of bones and vegetables. Then strain the broth through a mesh strainer into storage jars.
- You can reuse these items for another batch of broth but its best to add some new bones and vegetables again too.
7. Let the broth cool before placing into the fridge or freezer.
- Store in the fridge for three days or the freezer for three to six months.
- Once cooled the fat will sit on top of the broth, this is called tarrow. You can mix it back in, scrape it off and discard, or use it to cook with, just like oil in a frying pan etc. Nothing is wasted!
- Your cold broth should look like jelly. This will return to liquid once it is warmed again.
- Don’t worry if your broth doesn’t gel, it is still full of nutrients and fine to use. A few things could have stopped it from gelling; too much water and not enough bones, didn’t simmer long enough, the combination and quality of the bones wasn’t good enough.
- You can follow this recipe concept for other broths too, chicken, fish, turkey, venison etc. If using chicken or poultry bones, simmer for 24 hours. If using fish bones, simmer for 8 hours.
If you haven’t already, give bone broth a go in your kitchen. It’s nutritious, health boosting, inexpensive and easy!