This delicious, healing, naturally gluten-free stock is easy to make.
Whether it’s made with beef, poultry, lamb or fish, homemade bone broth is a delicious, healing food to include in your daily diet. It is rich in nutrients and minerals that help strengthen bones, reduce inflammation and heal digestive issues.
Making your own beef bone broth is not difficult. The key is to use high-quality ingredients (grass-fed beef and fresh, organic vegetables) and to have the proper cooking equipment (a large stainless steel or ceramic-lined cast iron stockpot, a strainer, a ladle and storage containers) on hand.
Consider making a large batch and freezing it in 1- to 2-quart glass containers and BPA-free ice cube trays for easy access when you need it. Freezing in glass containers means there’s no leaching of plastic chemicals. Fill just to the shoulder of the jar, leaving ample space (at least 1½ inches for a quart jar) at the top for expansion. Freeze only cold broth. Refrigerate the broth overnight before freezing to assure best success.
To boost nutrition, use bone broth as a base for soups, sauces, gravy and anywhere a savory liquid is suggested. Enjoy a steaming cup of bone broth every morning to get your day started out right.
Beef Bone Broth
MAKES ABOUT 3 QUARTS.
This recipe can be doubled or tripled, depending on your pot size. Always use quality ingredients, organic vegetables and beef bones from cows that have been grass-fed and humanely raised in pastures.
6-7 pounds beef bones, including some knuckle, marrow and meaty bones and calves feet, if available
4 quarts cold purified water
1/2 cup apple cider vinegar or fresh lemon juice
6 carrots, cut into large chunks
6 celery stalks, cut into large chunks
3 unpeeled onions, quartered
2 leeks with green tops
6 cloves garlic
2 bay leaves
Handful of fresh parsley stems and/or thyme sprigs
1/2 teaspoon whole black peppercorns
1/2 teaspoon juniper berries
1 kombu stick (a sea vegetable that adds beneficial micronutrients)
Sea salt, to taste (add after cooking)
1. Preheat oven to 400°F. Place meaty bones in a roasting pan and roast them in preheated oven, turning after 20 minutes, until brown on both sides, about 40 to 60 minutes.
2. While meaty bones are roasting, place remaining bones in a large stockpot and cover them with cold water. Add vinegar and let sit (off heat) until meaty bones are ready.
3. Add roasted meaty bones, vegetables and remaining ingredients (except salt) to the stockpot and place over medium heat. Slowly bring to a low boil.
4. Deglaze the roasting pan by adding water to the pan and scraping up any bits remaining in the pan. Add this liquid to the stockpot.
5. Reduce heat to low and gently simmer (partially covered) at least 10 hours or up to 24 hours. To keep broth from boiling (boiling gives broth a cloudy finish), keep the lid slightly ajar. As the broth simmers, occasionally skim and discard any scum and impurities that rise to the surface. Monitor simmering broth by adjusting heat and lid.
6. Remove bones and discard. If using marrow bones, scoop out the marrow and reserve for other use. Strain the broth through a fine sieve into another container and discard vegetable solids. If not using the broth immediately, place the pot in a sink full of ice water and stir to cool. (Refrigerating hot stock will cause it to become cloudy.) When cool, cover and refrigerate broth or freeze in portion-sized containers or ice cube trays.
Each cup contains 132 calories, 8g total fat, 4g saturated fat, 0g trans fat, 36mg cholesterol, 164 mg sodium, 0g carbohydrate, 0g fiber, 0g sugars, 12g protein, 0Est GL.
Contributing chef Sueson Vess is a food coach, cooking instructor and author of Special Eats, available at Gluten Free & More.