Homemade Beef Bone Broth
Make savory, health boosting beef bone broth at home in your crockpot! Utilizing bones from your wholesale beef, make your own rich bone broth easily at home.
Yield: 8 cups
Equipment
- 1 large crockpot
- 1 strainer
- 4 quart freezer bags
- 1 9 by 13 pan
Materials
- 2-3 lbs beef bones
- 1 medium onion coarsely chopped
- 1 cup carrots coarsely chopped
- 4 stalks celery coarsely chopped
- 1 tsp salt
- 2 cloves garlic
- 1 tsp rosemary
- 1 tsp thyme
- 2 tbls apple cider vinegar
Instructions
- Soak beef bones in bowl with cold water for 30 minutes. Rinsing and refilling bowl halfway through.
- Place bones in a 9 by 13 pan with onions, celery, and carrots.
- Cook bones in 450 degree oven for 45 minutes. Turn bones half way through cooking.
- Place cooked bones along with cooked celery, onions, and carrots in crockpot. Add 2 tbls of apple cider vinegar.
- Fill crockpot, with beef bones, with water up to the very top rim. Turn on crockpot on low.
- Keep checking crockpot for the next 30 - 48 hours. You want the crockpot to be simmering or a light boil. If crockpot gets too hot, simply turn lid sideways to allow some heat out.
- Add a cup of water occasionally to the bone broth.
- A few hours before bone broth is ready, add in garlic cloves and herbs.
- Bone broth is ready when the bones are completely hallowed out.
- Allow crockpot to cool slightly, Remove and throw away bones. Then strain out all the vegetables from the beef broth. You can also use a fine mesh sieve to strain out any herbs if you wish to drink your bone broth.
- Pour beef broth in a separate container, allow to cool a little more by stirring out heat, and then place in fridge covered.
- Several hours later or the next day, remove broth from fridge. Remove the fat layer from bone broth. Bone broth should be gelatious.
- Portion beef broth, that you do not plan on using immediately, into freezer quart bags. Label and place in freezer.