Bone Broth
Unlock the power of broth! This Homemade Bone Broth is a nutrient-rich powerhouse that’s surprisingly simple to make and adds depth of flavor to all your dishes.
Imagine: a golden, flavorful broth simmered to perfection with aromatic vegetables and herbs. This nutrient-rich elixir is more than just a soup base – it’s a wellness booster packed with collagen, protein, and essential minerals.
Here’s why you’ll love it:
- Effortlessly rewarding: Enjoy the satisfaction of making your own broth while filling your kitchen with a warm, inviting aroma.
- Incredibly versatile: Use it as a base for soups, stews, or sauces, or simply sip it on its own for a comforting and nourishing experience.
- Budget-friendly and customizable: Turn leftover bones into a flavor bomb, and personalize the broth with your favorite herbs and spices.
**Ready to ditch the store-bought broth and experience the magic of homemade? Continue reading for the recipe below and get ready to savor the flavor and health benefits in every spoonful!
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- Prep Time: 1 hour
- Cook Time: 10+ hours
- Total Time: 11 hours
- Yield: 3+ Quarts 1x
- Category: Uncatagorized
Ingredients
- 3–4 pounds beef bones
- 2 large yellow onions, peeled and quartered
- 1 c carrots, roughly chopped
- 3 celery ribs, cut into 4 segments
- 2 Tbsp olive oil
- 1 c dry red wine
- 1 pound beef stew meat *, or scraps left over from other meals using beef cuts
- 1 celery base, the bulb at the end
- 4 cloves garlic, smashed and pealed
- 1 turnip, diced into 1-inch cubes
- 1/2 bunch parsley
- 2 dried bay leaves
- 1 Tbsp coarse sea salt or Kosher salt
- 1 Tbsp black pepper
- 1 fresh thyme sprig
- 1 fresh rosemary sprig
Instructions
- Preheat the oven to 400°F. Toss beef bones, onion, carrot and celery in olive oil. Roast for 1 hour, turning half way.
- Meanwhile, place the stew meat, celery base, garlic, turnip, parsley, bay leaves, salt, pepper, thyme and rosemary in a large stock pot. Add the roasted vegetables and beef bones to the pot, although with any remaining liquid. Pour the red wine into the hot roasting pan to deglaze, loosening all the browned bits. Pour the wine and browned bits into the stock pot.
- Add enough water to cover ingredients, plus two inches.
- Simmer on low heat for 4-7 hours, the longer the better. About 2 hours after cooking, pull out the bones and using a potato nail or the end of a meat thermometer, scoop the marrow out and return to the stock along with the bones. The mixture might not be the deep brown color you are used to, after the mixture sits and fats separate from the broth, it will be less cloudy and more brown.
- The liquid will have reduced by half, if not more. Using a slotted spoon, scoop out all solid ingredients. Line a colander or large sieve with a triple layer of cheesecloth and place over a large bowl, Dutch oven or casserole dish. Strain liquid through the cheese cloth. Discard solids. Cover and place liquid into the refrigerator.
- After liquid has chilled, all of the fat will rise to the top and solidify. Now it can easily be spooned off the top leaving only deep, rich and flavorful beef stock. Now use your beef stock for something fabulous!
Notes
Type of bones/meat to use? Preferably a mix of marrow bones (femur bones) and bones with meat on them (oxtail, short ribs, and knucklebones cut in half). Go meet the butcher in your grocery store & they will gladly help you!
Keywords: Uncatagorized, Beef, Bone Broth, Broth, Soups
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