Beef Bone Broth
September 18, 2023
Bone broth is a staple I use in our house for all broths and soups. Bone broth is high in collagen and minerals that are easily absorbed. Bone broth can also promote gut and digestive health, support joint mobility, skin, hair and nails, and better sleep.
While I love using bone broth, I don’t like to sit and babysit the stove. I am also a person if I’m making a pantry staple, I’m going to make a big batch at once and be done for a while.
What you’ll need
- 4 pounds of bones (you can use soup bones for a thicker broth) you can buy those here
- 1 onion chopped
- 2 T apple cider vinegar
- 3 celery stalks chopped
- 3 carrots chopped
- Salt and pepper
- 4 cloves garlic
- 2 bay leaves
- 3 springs thyme
- 5 springs parsley
I multiply this recipe to as many pounds of soup bones as I have. For big batches use a food processor to quickly chop the onion, celery, and carrots.
- 1. Place bones in a slow cooker or roaster
- 2. Chop vegetables and garlic. You don’t need to peel anything, just make sure they are free of dirt.
- 3. Add spices and vinegar. Then fill the slow cooker or roaster with water until the bones are covered.
- 4. Set slow cooker to low (roaster to 200 degrees) and cook for 24-48 hours.
- 5. Remove vegetables and bones with a slotted spoon. For thicker broth, blend in food processor and add veggie/beef (NOT BONES) mix back to the broth mixing well.
Store in mason jar or BPA-free freezer container, leaving 2 inches of head space (or you will blow the lid off). They will keep for 1 year in the freezer. Alternatively, you can pressure and store it on the shelf for 1 year.
To pressure can
- 1. Fill clean sterile jars to 1 inch head space.
- 2. Wipe the rims clean and attach lids.
- 3. Place jars in pressure canner and lock lid in place
- 4. Bring canner to steam and place the weight on 11 pounds psi.
- 5. Bring canner to pressure.
- 6. Pints need to process for 20 minutes and quarts for 25 minutes.
For more easy recipes download our recipe book here.