Bone broth is an incredible super food and is easy to incorporate into a diet. I’ve always made my own chicken stock, but a couple of years ago I started making homemade beef bone broth. I’m lucky enough to live around kids who show animals for FFA and when anyone buys a calf I ask them it they’re not going to keep the bones if I can buy them so I can make beef bone broth.

According to Charlotte Hilton Anderson, if you consume bone broth, it will:

Heal and seal your Gut
Protect your joints
Help you sleep better

How to make Homemade Beef Bone Broth

Homemade beef bone broth takes around 26 hours to make, but it only takes about 10 minutes to throw together. Roast about 3 to 4 pounds of grass fed beef bones. I put my frozen bones in a 400 degree oven for about an hour.

While the bones are roasting, cut up your vegetables. Quarter your onions and be sure to include the skins; onion skins bring out a lovely color in your broth. Cut the garlic in half and don’t worry about peeling your carrots. I always include the celery leaves too.

Making Homemade Beef Broth

Throw the bones and vegetables into the soup pot. Add 2 tablespoons of raw apple cider vinegar. The vinegar leaches the minerals out of the bones for a very nutritious broth. I add a teaspoon of salt – I feel a little bit guilty when I do because my mother always told me not to, but I think it tastes better with a little salt. Add the peppercorns and bay leaves and bring to a simmer. Simmer about 24 hours.

I used a large crock pot when I first started making bone broth, so feel free to use one if you don’t have a large stock pot. Strain the bone broth. My stock pot has a strainer built in; lift it up and the broth is strained – so easy.

The broth needs to cool down as quickly as possible so bacteria doesn’t grow. Putting the hot broth in refrigerator right away isn’t good either. Instead add some ice to the broth to cool down then refrigerate.

Storing Homemade Beef Bone Broth

Let the broth sit in the refrigerator for about a day, this will allow the fat to solidify. Scrape off the top layer of fat and throw away. Your bone broth is ready to be enjoyed. Soups will taste so good that you’ll forget it’s good for you.

I recommend using glass containers to freeze your homemade beef bone broth. Use various sizes: 2 cup, 1 cup and 1/2 cup glass containers; pour some broth into a couple of ice trays; 1 ice cube equals 1/8 of a cup of broth. If you don’t have glass containers you can freeze in freezer bags, just make sure the broth is completely cooled.

HOMEMADE BEEF BONE BROTH

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Servings 4 Quarts

Ingredients

4-5 lbs beef bones grass fed
3-4 large carrots roughly chopped
2 medium onion cut in quarters, include skin
3-4 medium celery stalks roughly chopped, include leaves
1 large head of garlic cut in half, include skin
1 tsp mineral or sea salt
6-8 peppercorns
2-3 tbsp raw apple cider vinegar
2-3 bay leaves
4 - 6 quarts filtered water

Instructions

Roast the beef bones in a 400 degree oven for 30 - 60 minutes. If bones are frozen 60 minutes
2. While the bones are roasting cut up the vegetables.
3. Add roasted bones, filtered water and apple cider vinegar to a large soup pot (5 to 8 gallon pot) or large crockpot. The vinegar leeches the minerals from the bones
4. Add the rest of the ingredients to the pot. Bring to a boil then reduce to a simmer
5. Skim the foamy layer/impurities and discard during the 1st couple of hours. Simmer 24-48 hours. Cool slightly, strain using a fine mesh strainer
6. Good for up to 5 days in the refrigerator or freeze for later use. Freeze in different size glass containers for easy use

Notes

Use grass fed bones and organic vegetables for the most nutritious broth.

Homemade Beef Bone Broth