Homemade Beef Broth
WARNING: If you have a gas stove, you will need to purchase a portable, electric hot-plate to allow your broth to simmer for 24 hours.
Equipment Used:
Cuisinart CB-30 Cast-Iron Single Burner, Stainless Steel
Ball Half-Gallon Jars, Wide Mouth, Set of 2
24 Qt. Stainless Steel Covered Stock Pot
You may find a better deal on these items at your local Target, Wal-Mart, or other general merchandise/specialty retail stores.
Ingredients Used:
Organic Raw Apple Cider Vinegar Unfiltered Bragg 1 Gal
All other ingredients may be found at your local health foods store! I get my bones from the local farmer’s market. Here are some other sources for pasture raised beef bones:
AuthorDylan WerthDifficultyBeginnerThis hearty bone broth is much cheaper when homemade. A high quality, organic, pasture-raised beef bone broth can run anywhere from $7-10 for 14 oz. This recipe yielded 108 oz for less than $25.
Place all ingredients (except garlic) in a large stockpot and let sit at room temperature for 30 minutes uncovered.
Bring the pot to a vigorous boil at high heat.
Once boiling, reduce the heat to low and let simmer for 72 hours (the longer the better). Frequently check the broth to skim off any fat from the top (approx. 5-10 times).
In the last 30 minutes of simmering, add minced garlic.
When the bones are done simmering, you will need to strain the broth in a fine mesh strainer, set aside, and let cool. I store mine in two 1/2 gallon mason jars (link provided above). Store the broth in the refrigerator for up to 7 days.
Ingredients
Directions
Place all ingredients (except garlic) in a large stockpot and let sit at room temperature for 30 minutes uncovered.
Bring the pot to a vigorous boil at high heat.
Once boiling, reduce the heat to low and let simmer for 72 hours (the longer the better). Frequently check the broth to skim off any fat from the top (approx. 5-10 times).
In the last 30 minutes of simmering, add minced garlic.
When the bones are done simmering, you will need to strain the broth in a fine mesh strainer, set aside, and let cool. I store mine in two 1/2 gallon mason jars (link provided above). Store the broth in the refrigerator for up to 7 days.