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How to Make Beef Broth

I’ve been making beef bone stock for years, but it never looked “beefy”—like what I remember when my mother would open cans of beef stock when I was a kid. When you make a stock with just bones and no meat and don’t roast the bones and meat, the color ends up looking a whole lot like chicken stock. It gels nicely and is very nutritious, but it’s nice to have a classic brown stock. Adding more meat and some mushrooms not only makes the stock nice and dark, but really improves the flavor, too. It’s worth it to make your own stock instead of buying it in a can/package, and it’s really not a big deal. Also, please don’t skip the vinegar step. The vinegar helps bring out more minerals from the bones. This is my recipe from The Homegrown Paleo Cookbook:

roasted beef for stock diana rodgers

How to Make Beef Broth
Author: 
 
Ingredients
  • 4 pounds meaty shanks with the bone
  • 2 pounds marrow bones
  • 5 carrots
  • 2 stalks celery
  • 2 onions, cut in half
  • Cold filtered water
  • 6 sprigs fresh thyme or 1 teaspoon dried thyme
  • 3 bay leaves
  • ¼ cup apple cider vinegar
Instructions
  1. Preheat the oven to 350°F.
  2. Line a roasting pan or rimmed baking sheet with parchment paper.
  3. Spread out the meat, bones, carrots, celery, and onions on the lined pan.
  4. Roast for about 45 minutes, flipping halfway through.
  5. You want it all to be nicely browned.
  6. Remove from oven and place in the largest pot you own.
  7. Fill the pot with cold filtered water. (Warm water ends up producing a cloudier stock.)
  8. Add the thyme, bay leaves, and vinegar.
  9. Bring to a boil, then reduce to a very low simmer.
  10. Skim any scum off the top.
  11. This will happen right in the beginning.
  12. Loosely cover and let the pot slowly bubble for 12 to 24 hours.
  13. I allow it to go overnight.
  14. When the stock is done, turn off the heat and allow it to cool on the counter for about 1 hour.
  15. Strain the stock through a cheesecloth-lined strainer (to catch any loose herbs) into a large bowl or separate, smaller pots and place in the refrigerator to cool (I usually do this overnight).
  16. When the stock is fully cooled, skim off and discard any fat that has risen to the top. Ladle the stock into freezer-proof containers. Label, date, and store in the freezer until you’re ready to use it.
Notes
If you have an Instant Pot, simply add the ingredients, lock the lid, and set it on "Manual" for 90 minutes.

 

Image credits: Heidi Murphy

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5 thoughts on “How to Make Beef Broth”

  1. Pingback: [BLOCKED BY STBV] How to Make Chicken Broth - Sustainable Dish

  2. Pingback: [BLOCKED BY STBV] How to Make Beef Broth | Primal Docs

  3. To my palate, vinegar dominates everything it touches, so I use fresh squeezed lemon or lime juice. I can’t even taste the citrus in the finished product.

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