The amount of total broth you end up with, will depend upon how long you simmer it, and at what temperature.NOTE: The "nutritional information" for this recipe was autogenerated, and is NOT ACCURATE.
Constance Smith - A Good Life Farm
Making your own homemade Beef Bone Broth is an amazing way to add healthy, and delicious flavor to your recipes. This recipe makes about 20 pint jars of broth.
Prep Time 15mins
Cook Time 12hrs
Total Time 12hrs15mins
Course Soups and Stews
Cuisine Paleo
Servings 80
Calories 9kcal
Ingredients
7 1/2 - 8lbbeef bones(neck bones, shanks, short ribs, etc. - see note in the associated blog post on CosmopolitanCornbread.com)
3Tbextra virgin olive oil(or melted coconut oil)
1tspsea salt
1tspground black pepper
1can(6 oz. tomato paste)
6carrots(peeled and coarsely chopped)
5stalks celery(with the leaves, coarsely chopped)
3onions(peeled and quartered)
2heads of garlic
3bay leaves
2Tbdry thyme leaves
1Tbwhole black peppercorns
4gallonscold water
Instructions
To begin, heat your oven to 450 degrees.
Arrange the beef bones in a large roasting pan. Brush the bones with half of the oil, and sprinkle with half of the salt and pepper.
Turn the bones over and brush the remaining oil on the other side. Sprinkle with the remaining salt and pepper.
Spread the tomato paste all over the bones.
Roast the bones for 30 minutes, or until they are beautifully browned.
Place the bones in your large stock pot.
Add a little warm water to the roasting pan, and scrape all of the bits loose from the bottom. Pour the drippings into the stock pot with the bones.
Add the carrots, celery and onions to the stock pot.
Remove the excess paper skins from the outside of the garlic heads. Cut the root end from the ends, exposing the cloves. Place them in the stock pot.
Add in the bay leaves, thyme leaves, peppercorns and water.
Bring everything to a gentle boil and let it boil for 5 minutes.
Reduce the heat to a medium and let it simmer uncovered for a least 6 hours, 12 hours is better.
Line a colander with damp cheese cloth, and strain the solids from the broth. Discard the solids.
Once the broth is strained, freeze or can as is, or you can remove most of the fat from the broth.
TO REMOVE THE FAT:
Place the strained broth in the refrigerator and chill for several hours or overnight. To chill it faster, put the broth in multiple containers to reduce the volume of each.
Once the broth is chilled, carefully scoop the fat from the top of the broth.
Freeze the broth in portions, or can it all, using the pressure canning method. (See the pressure canning information in the associated blog post on CosmopolitanCornbread.com with this recipe.)
Video
Notes
The amount of total broth you end up with, will depend upon how long you simmer it, and at what temperature.NOTE: The "nutritional information" for this recipe was autogenerated, and is NOT ACCURATE.