Back to Basics: How to make a nourishing Beef Bone Broth


How to make a nourishing beef bone broth

Ever since I discovered the health wonders in drinking beef bone broth, I have become a preaching fanatic for the stuff. My second-hand slow cooker from Ebay that cost me a whole ten bucks made the endeavour to master the much haloed bone broth all the more sweeter. I was determined to make that liquid gold elixir turn into a gelatinous jell-O and wobble like it was Santa’s gluttonous belly on Christmas Eve. Would you believe it, on my first attempt I succeeded! And I’ve been making jelly-like, drool worthy, bone broth ever since!

So if you haven’t heard about it already, prepared to be amazed.

This is such a simple and delicious recipe! I love the addition of Rosemary! --> How to make beef bone broth - The Urban Ecolife

Here’s why I love beef bone broth:

 

1. I can get quality grass-fed beef soup bones for dirt cheap from the local butcher or the markets. It is SO cost effective!

 

2. It tastes freaking delicious (especially the recipe I’m sharing below!). That in itself is almost reason enough.

 

3. Beef Bone Broth (or any bone broth for that matter), is bursting with essential trace minerals, calcium, magnesium, phosphorous, collagen and gelatin which is extracted from the bone marrow. These guys are awesome for strengthening your bones, reducing inflammation and for healthier skin and hair.

 

4. It’s said that beef bone broth has gut healing properties by nourishing the gut-lining. You can credit this to the copious amounts of gelatin that makes the bone broth turn into gelatinous jelly-like pudding (don’t worry, it ‘melts’ back to its liquid form when heated).

 

5. Not only all this (and there are more!), but because of the abundance of nutrients and amino acids in beef bone broth, specifically glycine, it reduces my need for meat proteins. Your consumption of muscle meat should be balanced with bone broth and organ meats to make sure your getting a balance of amino acids in your diet. Another BIG tick in my technical cost-benefit analysis.

How to make a nourishing beef bone broth and why you should! - The Urban Ecolife

 

So let’s get down to business already. I bet you are falling off the edge of your chair in anticipation to go make this!

How to making a nourishing beef bone broth. I love the addition of Rosemary! - The Urban Ecolife

Beef Bone Broth

Prep Time: 10 minutes

Cook Time: 24 hours

Ingredients

  • 1-2kg of grass-fed beef soup bones
  • 1 Yellow Onion
  • 1 head of Garlic
  • 3 heaped tbsp of Rosemary (I use fresh)
  • 4 Bay Leaves
  • 2 tbsp Apple Cider Vinegar
  • 3-4 litres of filtered water
  • Salt and Pepper to taste

Instructions

  1. Chop the onion, garlic and rosemary and place in the slow cooker.
  2. Add the bay leaves, salt and pepper (can add more afterwards so only lightly season)
  3. Follow this by the bones and fill the slow cooker to submerge the bones.
  4. Add the ACV.
  5. Allow the bone broth to simmer on low heat for 24 hours. This time is necessary in order to completely leech the bones of the gelatin and nutrients and it’ll leave you with soft bones that may even crumble.
  6. Allow to cool before refridgerating or freezing. Once it has chilled in the fridge, you’ll be able to skim the fat from the top (as it will have formed into a gel). Save this for later use in cooking and frying). I sometimes even leave the fat and just mix it through when reheating the broth.

Notes

Simply ask your butcher for ‘soup’ bones and they’ll either have a pre-packaged selection of bones, or you’ll be able to buy a mixture of your own marrow, neck, joint and leg bones.
The ACV is an essential part of the process as its acidic qualities helps to leech the minerals from the bones.
You can store in the fridge for up to 5 days. It will gel over this time.
I freeze it in a muffin tray so I have easy on-hand servings that can be stored in a container and used as needed.
Either drink the bone broth on its own, or add it to soups and stews.

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Posted on by Emily Uebergang Posted in Recipes

About Emily Uebergang

Urban hippie by day, wandering gypsy by night. Emily is all about sustainable living and writes like she's out to try and save the world or something. Follow on Facebook, Twitter, Instagram or Google+

24 Responses to Back to Basics: How to make a nourishing Beef Bone Broth

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  2. Chris

    Can this be simmered for longer than 24 hours (safely)?

  3. Emily Uebergang

    Absolutely! You can even take some broth out and refill with more water and add a bit more apple cider vinegar to keep simmering for another 24 hrs. You won’t have the same gelatinous texture as the first batch (unless you add more fresh bones) but the bones will just keep degrading.

  4. Chris

    Thank you! Have an awesome bone broth going in my 16 quart Oster roaster — it’s been over 24 hours, but the bones are not as soft as I want them. I’ll add more water and let it go until tomorrow. :-)

  5. Emily Uebergang

    Oh yum! Good stuff :-) I’ve had some bones go really soft on me and other times, not so much. Let me know how you go!

  6. Chris

    Ok. I just strained and packed up my bone broth. It had gone for 2 days and 2 nights, plus cooling time. The bones are *still* not soft, however. Parts are flaking a little, and they are certainly clean. . .. . but not falling apart, or soft. I saved them, and put them into the fridge for another go. Maybe I got the wrong bones? I was at Whole Foods and asked about bones and they brought out a femur, and cut it up for me, in about 2-inch slices. I did get the ends, too, not just the middle straight part. Did I get the wrong bones? Is that why they are not soft?

  7. Emily Uebergang

    Ah that’s possible. I use and prefer joint and marrow bones. At my local butcher, I just ask for ‘soup’ bones and he gives me a mixed bag. There’s a lot more collagen, tissue, ligaments etc (you know, the good gelatinous stuff) in these parts. It does take a bit of experimentation but I’d keep those bones in the freezer if you just wanted to add a few next time you make broth with fresh bones. Hope that helps and congrats on giving it a go!!

  8. Chris

    Ah, man. There was a lot of marrow in them, and stuff that was still clinging to them, so I thought they’d be fine. It’s still edible, right?

  9. Emily Uebergang

    Oh yeah, nothing wrong with that. If it all smells and looks ok! Don’t worry, sometimes my bones get really soft, sometimes not (keeping in mind, the bigger the animal, the stronger the bones too so you could always try goat, lamb, chicken etc next time). Not too sure what you were planning to do with the bones but the important thing is the broth and getting the gel texture :-)

  10. Rosalie

    I am trying to be more vegetable-based – but I think a little animal product now and then is a good thing. Would this be suitable as a soup stock?

  11. Emily Uebergang

    Hi Rosalie! That’s great that you’re trying to incorporate more vegetables. A good move :-) Bone broth makes the perfect soup stock and has so many nutritional benefits. I think it’s a great way to make use of bones that would otherwise get wasted. I agree too, that having some animal products now and then just gives your health that extra boost.

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  19. Samantha

    Hi there Emily,
    This recipe sounds awesome and way too easy! :) I have been wanting to make my own bone broth for a long time and think this is the recipe I’ve been needing, thank you.
    I just wanted to ask, do you strain the liquid while its still hot and just discard the bones and other bits?

  20. Emily Uebergang

    Hey Samantha! That’s great! I don’t know what the saying is but I’m sure it’s something like, ‘Once you go broth, you never go back…’ or something something… anyway, you’ll love it! I’ve done it both ways in the past depending on my patience to clean up my crock pot. Just use a ladle to scoop it out bit by bit to put through a strainer and into storage containers. So yes, then you can discard the bones afterwards. I sometimes don’t even strain it and just pick out the bones and whatever leftover meat there is and leave all the bits and pieces of onion and rosemary in the broth. That’s just me though. If you strain it hot, just be sure to let it cool with lids off the containers for a couple hours though before transferring to the fridge. Let me know if you’ve got any other questions!

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