These days, everyone wants to cook up their own beef bone broth to enjoy all of the health benefits that come along with bone broth. Because of the Paleo diet (the basic idea is to eat like our Paleolithic, pre-agricultural ancestors), bone broth is all the rage these days, but cooks worldwide have known about bone broth’s qualities for centuries. The savory beef broth is more than a stock, but less than a soup, and can be the basis for soups and stews, but also makes for a satisfying, wholesome, nourishing snack on its own.
What is the secret to bone broth? There are actually two secrets to the perfect bone broth – roast the bones and simmer the broth for a very, very, very long time. This extended simmering breaks down the collagen in the bones and releases its abundance of protein, antioxidants, and amino acids. As a result, plenty of vitamins and minerals also get released into the broth including being rich in glucosamine, calcium, magnesium and phosphorus.
Just a Few Health Benefits of Beef Bone Broth
Beef bone broth can strengthen and improve:
- Liver detoxification
- Joints & cartilage
- Bones and teeth
- Hair, skin & nails
Beef Bone Broth Ingredients
4 pounds beef bones (a mix of marrow bones and bones with a little meat on them – short ribs, oxtail, knuckle bones)
1 medium onion, quartered
1 medium leek, end trimmed, cut into 2-inch pieces
2 medium unpeeled carrots, cut into 2-inch pieces
2 celery stalks, cut into 2-inch pieces
3 bay leaves
2 heads garlic, halved
2 tablespoons black peppercorns
1 tablespoon cider vinegar
Beef Bone Broth Directions
Preheat oven to 450°F.
Place beef bones, carrots, leek, onion and garlic on a roasting pan for 20 minutes.
Toss the contents of the pan and continue to roast until deeply browned.
Fill a 6-quart stockpot with 12 cups of water. Add celery, bay leaves, peppercorns, and vinegar.
Scrape the roasted bones and vegetables into the pot along with any juices.
Add more water if necessary to cover bones and vegetables.
Cover the pot and bring the contents to a gentle boil. Reduce heat to simmer and cook for 8-24 hours longer while occasionally skimming excess fat from the top. Do not leave anything on the stove unattended. Cool the broth and refrigerate overnight and simmer once again the next day.
Remove the pot from the heat and let cool slightly.
Strain broth using a fine-mesh sieve and discard bones and vegetables.