You know I love making my own broth. I did chicken bone broth, and now it's time for beef bone broth! This stuff is so delicious and so good for you. I'm including in my new morning routine and trying to drink a little bit everyday.
Beef bone broth is wonderful on its own or to use in some of my recipes. I can never have too much of this broth in my fridge - I'll tell ya that!
This was inspired by my homemade chicken Bone Broth on this site.
Beef Bone Broth Potential Health Benefits
I'm no doctor, but from what I've read and learned about Beef Bone Broth, there are many wonderful health benefits. Sounds like a natural medicine that actually tastes good!
- Rich in collagen which can help connective tissue
- Good source of protein
- Hydrating with its supply of electrolytes
- Mineral-dense which can support your bone health
- Glutamine dense so it can be anti-inflammatory and help your gut
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Ingredients
Look how pretty the ingredients are for this!
*See recipe card for quantities*
- Beef Bone Marrow Discs
- White Onions
- Garlic Head
- Water
Instructions
Here's what the process will look like!
Cook your beef bone marrow discs at 450 Fahrenheit for 1 hour.
Transfer all ingredients into your crock pot.
Add water to crockpot until all ingredients are submerged.
Strain crockpot contents into mason jar containers so you only get the liquid gold!
Hint: highly suggest using containers that have lids!
Variations
- Add some vegetables - you can add your favorite vegetables in with the bone broth too! Celery and carrots would do well with the beef taste.
- Add some seasonings - feel free to sprinkle in a dash of thyme, parsley, rosemary or salt to your liking!
Beef Bone Broth Recipe Card
Equipment
- 1 Pyrex Baking Dish (8 x 11.5")
- 1 Crock Pot you can use your preferred size, but for the quantity of ingredients in this recipe, I used by 6 qt
- 1 Hand Held Strainer
- 3x 32oz Large Mason Jars/Containers
- Tongs
- 1 Large Cup for transferring crockpot liquid to mason jars/containers
Ingredients
- 10 Discs Beef Marrow Bones
- 2 medium white onion halved
- 1 whole garlic head
- 1 splash white vinegar
- water amount will depend upon the size of your crock pot
Instructions
- Preheat your oven to 450℉. Grab your Pyrex Baking Dish and place your Beef Marrow Bone discs side by side in the dish. When oven is done preheating, place the bones in your oven to roast for 1 hour.
- After the hour of cooking, remove from the oven and set on flat surface while you grab your crock pot. The bones should look browned and some of the juices should be sitting under the bones in your dish.
- Grab your tongs, and transfer each bone disc into your crock pot. Once all the bones are in your crock pot, pour the juices from your baking dish into the crock pot too.
- Next, throw your onion halves, garlic head, and vinegar into your crock pot. Fill the pot with water until ingredients are submerged in water. The amount will vary per size of crock pot.
- Put your lid on your crock pot and set to a high slow cook for 12 hours.
- Once your 12 hours is complete, you're going to strain the contents so you only get your beef bone broth in your containers/mason jars.
- Place your handheld strainer over the mouth of your container or mason jar and pour the broth from your crock pot through the strainer and into your mason jar/containers. NOTE: I used a large spouted cup to transfer the liquid into my mason jars but use whatever method you want to. Do this until the crock pot is empty of broth. Enjoy!
Video
Equipment
- 8 x 11.5" Pyrex Baking Dish
- Crock Pot - this is the one I used
- If you don't have a Crock Pot, you can use a very large stockpot but the cooking time will vary depending on the size of the pot. Start by boiling the contents; once broth is boiling, then reducing to a simmer. Could take anywhere from 8-24 hours. The longer you simmer, the more flavorful the taste of the broth.
- Handheld Stainer
- Tongs
- Large Cup
- Large Mason Jars (or preferred storing containers)
You can find some of my favorite equipment here if you need any guidance!
Storage
- Refrigeration: If you plan to use the broth within a few days, store it in the refrigerator. Place the strained broth in airtight containers or jars. Make sure to leave some space at the top of the container as the broth may expand when frozen.
- Freezing: If you want to store the broth for a longer period, freezing is the best option. Pour the strained broth into freezer-safe containers or heavy-duty freezer bags. Remove as much air as possible from the bags before sealing them.
- Thawing: When you're ready to use the frozen broth, there are a few methods for thawing it safely:
- Overnight in the refrigerator: Transfer the frozen broth to the refrigerator the night before you plan to use it.
- Submerge in cold water: Place the sealed container of frozen broth in a bowl of cold water. Change the water every 30 minutes until the broth is thawed.
- Microwave: If you're in a hurry, you can use the defrost setting on your microwave to thaw the broth. Be sure to follow your microwave's instructions and stir the broth frequently to ensure even thawing.
- Reheating: Whether you're thawing the broth from the refrigerator or freezer, it's important to reheat it thoroughly before consuming. You can do this on the stovetop or in the microwave, making sure to bring it to a gentle simmer.
FAQ
That's alright! You can use a large stockpot on your stove. Depending on the amount of ingredients you use, the cooking time may take a little longer.
Nothing to worry about! The natural fats and gelatin from the beef will usually harden atop the broth once hardened or cooled. You can reheat and the layer will naturally dissolve or you can remove it before reheating.
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Shirley
I made broth from deer bones it was delicious
I will be doing this again
Margie
I followed your directions and cooked it on top of the stove in a stock pot for a bot 14 hours. It did not turn the color of your stock. Just wondering why
lilyloutay
Depending on the size, you may have added too much water! What size stock pot did you use?
Veronica F Brekke
hello there
I made the bone broth for me and the husband , sure was good !! Looking forward to your videos." Cause we sexy "
Grace
IT'S IN THE CROCKPOT. Smells so good in here. Thank you for this recipe!