Bone Broth Brewing
Bone Broth a’Brewing.
Seriously, I love the smell of bone broth. Meaty goodness mixed with veggie trimmings I save in a ever-growing collection of freezer bags. Hubby bought bones at Whole Foods today and I immediately sprung into action. Armed with my new, but already worn, copy of Nourishing Traditions, I prepared to create a spectacular bone broth. But, alas, I cook by smell and as I browned the meat in my roaster, I realized that if I was going to make it two days with this potent aroma floating on the air I would have to add some seasoning that would keep me from gagging.
And so I wanted to share my Beef Bone Broth recipe, because while the basics are the same, sometimes a little change in flavor can make this a brand new experience. But before you read my recipe, make sure you head to The Nourishing Cook for her beef stock tips.
“A cure-all in traditional households and the magic ingredient in classic gourmet cuisine, stock or broth made from bones of chicken, fish and beef builds strong bones, assuages sore throats, nurtures the sick, puts vigor in the step and sparkle in love life–so say grandmothers, midwives and healers. For chefs, stock is the magic elixir for making soul-warming soups and matchless sauces.” WAP.org
Ingredients
- 3–4 pounds of varied beef bones (be sure to use bone marrow)
- 1 gallon of filtered water (you may not use all of it)
- 2 onion, 5 cloves of garlic, 1 carrot, 1 green pepper, 1 red pepper, 2 celery stalks OR Veggie scraps (when I am slicing veggies like peppers, garlic, onions, carrots, and celery for other recipes, I add the unused parts like the ends to a freezer bag to save just for stock).
- 1/2 white vinegar (I used apple cider before and did not like the taste of smell)
- 1 tbs of thyme
- 1 tsp of cumin
- 1 tsp of black pepper
- 1 bay leaf
- sea salt (for when broth is done)
Instructions
- Brown meaty bones in a roasting pan.
- While meaty bones are browning, place everything BUT the spices in a pot and cover with cold water. Add vinegar and stir once. Let sit for at least 60 minutes (I let it sit for 90).
- Add browned meaty bones to pot and stir.
- Discard fatty dripping from roasting pan and add 1 cup cold water. Place roasting pan on the stove and scrape all the goodness off the bottom. Bring water to a boil.
- Pour all of this into the pot and bring pot to a raging boil.
- Skim the bubbles that form from the top and then reduce to a simmer.
- Add all seasonings except salt.
- Let cook for at least 24 hours (we do a multi-day cooking method turning the pot off at night and then bringing to a boil again in the morning and then simmering).
- Ladle broth into large bowl of several mason jars and cover loosely until it cools slightly. Put in Fridge and let cool thoroughly. Skim fat off top and discard or save.
- Store in mason jars or BPA-Free freezer bags, or ice trays.
) measured while solid and then liquified for use.
