In the realm of culinary delights and nutritional treasures, homemade beef bone broth stands as a culinary gem. This unassuming liquid, often relegated to the background in traditional cooking, has recently gained widespread recognition for its exceptional health benefits and versatility in the kitchen.
Beyond its role as a flavorful base for soups, stews, and sauces, beef bone broth is a powerhouse of nutrients. It is a rich source of essential minerals, including calcium, magnesium, phosphorus, and potassium, as well as collagen, a protein vital for skin, joint health, and gut integrity. In this guide, we will delve into the art of crafting homemade beef bone broth.
WHAT IS BEEF BONE BROTH?
Bone broth is a nutrient-dense liquid made by simmering bones in water for an extended period. While it shares similarities with chicken stock or broth, the key distinction is that bone broth is typically cooked for much longer, extracting more nutrients from the bones.
WHY YOU’LL LOVE THIS BEEF BONE BROTH RECIPE
Easy to Make: There are no complicated steps involved! If you can turn on your crockpot and use a strainer, you can easily whip this up.
Delicious: This beef bone broth is incredibly rich and flavorful. It’s surprising how much flavor high-quality bones and water can create!
Simple Ingredients: To make homemade bone broth, all you need are bones and water! While you can enhance the flavor with vegetables and herbs, it’s not required.
INGREDIENTS
- 4 lbs beef bones
- 8 cups water (approximately; fill your crockpot to the top)
- 1 cup carrots (optional)
- 1 cup onion (optional)
INSTRUCTIONS
CROCKPOT INSTRUCTIONS
- Preheat your oven to 450°F (232°C). Place the bones in a large baking dish and roast them for about 20 minutes to help release impurities and enhance the broth’s flavor.
- Transfer the roasted bones to your crockpot. Add all other ingredients and cover with filtered water, filling the crockpot to the top. Cook on low for 18-20 hours (12 hours minimum). Adjust the water amount based on your crockpot size.
- Once cooked, allow the broth to cool slightly, then strain it into a large pot or container. This is easier if it’s not too hot.
- Optional, but recommended: Strain the broth through a nut milk bag or cheesecloth to catch any small bones or fragments.
- Since beef broth tends to have a lot of fat, chill it for about 2 hours until the fat solidifies on top. Skim off the hardened fat. This step is optional but highly recommended.
- You can reuse the beef bones and repeat this process 3-4 more times.
INSTANT POT INSTRUCTIONS
- Preheat your oven to 450°F (232°C). Place the bones in a large baking dish and roast them for about 20 minutes to help release impurities and enhance the flavor.
- Transfer the roasted bones to your Instant Pot. Add all ingredients and cover with filtered water, ensuring it’s one inch below the max fill line. Seal the Instant Pot and set it to High Pressure for 120 minutes (it will take about 30 minutes to come to pressure).
- After cooking, allow the pressure to release naturally for 1 hour, then manually release any remaining pressure. Avoid releasing the pressure too early to prevent losing liquid.
- Allow the broth to cool slightly (about 30 minutes) before straining it into a large pot or container.
- Optional, but recommended: Use a nut milk bag or cheesecloth to catch small bones or fragments.
- Chill the broth for 2 hours to solidify the fat, then skim it off. This step is optional but highly recommended.
- You can reuse the beef bones and repeat this process 3-4 more times.
STOVETOP INSTRUCTIONS
- Preheat your oven to 450°F (232°C). Place the bones in a large baking dish and roast them for about 20 minutes to release impurities and enhance the flavor.
- Transfer the roasted bones to a large soup pot. Add all ingredients and cover the bones with filtered water. Cover the pot and simmer on low for at least 12 hours (16-18 hours is best). Adjust the water amount as needed, filling the pot to about 1 inch below the top.
- Once cooked, allow the broth to cool slightly before straining it into a large pot or container.
- Optional, but recommended: Strain the broth through a nut milk bag or cheesecloth to catch small bones or fragments.
- At this point, the broth is ready to use, but if you added veggies for flavor, consider using them up as well.
- Chill the broth for 2 hours to solidify the fat, then skim it off. This step is optional but highly recommended.
- You can reuse the beef bones and repeat this process 3-4 more times.
