As you know, I am a big fan of the benefits of bone broth. But I have noticed from the comments on my last bone broth tutorial that people were making and having great success with chicken broth, but no one was talking about having made the beef broth. Perhaps people might have found it a little intimidating, so today I am sharing a step by step tutorial on how to make beef bone broth.
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Why Drink Bone Broth in The First Place?
Bone broth is nutrient dense. It contains vitamins and minerals that are easily absorbed by the body including calcium, magnesium, phosphorus, silicon, sulfur chondroitin, glucosamine, and a variety of trace minerals. Bone broth is rich in collagen/gelatin which supports healthy digestion and does amazing things for skin, hair and joints. Broth has natural anti-inflammatory properties and inhibits infections…hence it is commonly referred to as “Jewish Penicillin”. Support skin, joint, and gut health with bone broth & soups.
If you want the digestive and immune boosting benefits of bone broth, you have to be drinking bone broth made from a healthy animal (i.e. grass-fed, pasture raised or wild caught).
It is important to use bones that contain high levels of protein called collagen. Collagen is jam packed with many beneficial amino acids. Cooking the bones, breaks down the collagen into a softer more digestible form called gelatin.
Gelatin contains glycine and glutamine- both amino acids found in large quantities in bone broth- this maintains the integrity of the intestinal wall and helps with leaky gut syndrome
What If You Don’t Have Time to Make it Yourself?
I am about to rock your world. There is finally a bone broth made from pastured, grass fed cows that can be delivered straight to your door! I know not everyone has the time or inclination to make their own broth, but now you can reap the benefits without having to do the work! Kettle & Fire makes delicious bone broth and soups including these:
Kettle & Fire Tomato Soup with Bone Broth
Kettle & Fire Miso Soup with Bone Broth
NEW! Kettle & Fire Grass-Fed Beef Chili with Bone Broth
Kettle & Fire Thai Curry Soup with Bone Broth
Kettle & Fire Mushroom Chicken Bone Broth
Kettle & Fire Beef Bone Broth
Kettle & Fire Chicken Bone Broth
For The Do It Your-selfer: The Step By Step Tutorial
It all starts with the bones…
Drizzle with olive oil…
Roast in the oven…
Place the veggies, bones, water and apple cider vinegar into the crock pot…
Cook for 12-48 hours while you live your life…
Remove the bones and veggies…
And voila! Nutrient dense bone broth for making soups, sipping or cooking!
To store you can pour into glass jars and keep in the fridge. If you are going to freeze bone broth for later use, be sure to use freezer safe jars, leaving at least two inches at the top for expansion (if you fill to the top your jars will crack!) and leave the lids loose until frozen, then tighten. You can also store in freezer trays for smaller jobs!
The Recipe~ Step by Step Beef Bone Broth on the cooktop.
Tips and what you will need: you will need a crock pot and cheese cloth or a mesh colander. If you would rather not make your own there is finally a bone broth, made from pastured, grass-fed cows that can be delivered straight to your door! To see how to make chicken broth on the cooktop click! To see how to make broth in the Instant Pot, click!
Bone broth and crock pot instructions
- 3 to 4 pounds of mixed beef bones short ribs, oxtails, knuckles, and neck bones
- 1 tablespoon olive oil
- 2 medium carrots
- 3 celery stalks
- 2 medium yellow onions
- 2 tablespoons cider vinegar
- 1 bay leaf
Prepare the bones: Heat the oven to 400 degrees. Place the bones on a baking tray and drizzle with olive oil.
Roast the bones: Place the tray in the oven, roasting for 30 minutes. Turn the bones, then roast for another 30 minutes.
Prepare the vegetables: Chop the carrots, celery, and onions roughly. You'll discard these later, so you don't need to be precise
Combine broth ingredients: Place the roasted bones, chopped vegetables, bay leaf, and cider vinegar in a large stock pot or crock pot. Cover with water so that the ingredients are under at least 2 inches of liquid. At this point, you can also add in any other flavoring ingredients that you want in the broth.
To Cook the broth on cooktop: Heat the broth over high heat until it comes to a rapid simmer, then reduce the heat to low. Cover the broth and let it simmer on low for 12 to 24 hours. Skim off the foam on top periodically. You may have to add water occasionally to make sure the ingredients stay covered.
To Cook Broth in Crock Pot: Cover and heat on low for 12-48 hours. I usually do 24 hours
Strain and cool the broth: After the broth has darkened to a rich brown color, remove it from the heat and strain through a fine-mesh sieve. Place the broth in a large container and let it cool to room temperature. Once cooled, place it in the fridge to chill. Scrape off any solidified fat that rises to the top before using.
Reheating bone broth: Reheat your bone broth for a steaming cup you can sip on its own, or use it as a powerful ingredient in your favorite recipes.
MAY I PLEASE ASK A FAVOR?
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Love making bone broth! This is such a great tutorial!
such a great idea I have to try making this now!
Ooooooo so pinning!!!!! I love making my own broth!
Thanks for the pin!
Your tutorial is so useful. I was diagnosed with GERD just 3 weeks ago and was advised to have bone broth. The timing is so perfect!
Oh I am so sorry about the GERD. But hopefully broth will help. Good luck to you!
Making broth in the crockpot is my favorite way to let it simmer for hours. I’ve only made chicken bone broth, but now I want to try beef. Thanks for the inspiration!
I have never attempted beef broth, only chicken. This sounds easy enough and will be trying for sure.
GGGGreat Great tutorial, would love it give it a try sometime when I have a whole day free.
You don’t need a whole day! Just a few minutes. Once it’s in the crock pot you go about living your life until it’s convenient for you to take it out. It can stay in there for 24-48 hours!
I am a vegetarian but your recipe looks great.
I love bone broth! I make it every week. Beef is definitely better when you roast the bones first 🙂
Appreciate your clear concise descriptions and “How to” info with pictures! I have made bone broth and want to do so more often, and the crock pot is a super easy idea. Thanks!!!
Love those step-by-step photos!
Thanks Megan! Fortunately they were suppled by Kettle and Fire!
What about steak bones are they worth saving to make broth? Also can you can it?
Steak bones would work. I think any bones work! And I am not a canner, but I can’t see a reason you wouldn’t be able to can it.
this was very informative…thanks for sharing!
Where do you buy the bones
I get mine at Whole Foods Market but almost any butcher will carry them.
I noticed in the first picture that there are actually 3 layers. I just made my first batch of beef bone broth and even before it had time to solidify in the fridge, there were 3 distinct layers in my jars. I almost thought 1 was a layer of scum that I didn’t scoop off while simmering (I used an instant pot). Do you know what the 3 different layers could be, namely the top 2?? Thanks so much!
Are you referring to the little layer of oil, which is fat that hasn’t solidified yet? There’s the broth, the fat/gelatin and a little layer of oil on top. If so, that is also fat:)
That’s exactly what it was, I felt dumb. LOL, it all solidified once cold. Thanks!
Nooo! Don’t feel dumb! Perfectly legit question.
Making your bone broth as I write this, easy please.
Thank you for the clear instructions. I’m making my first beef bone broth today. Cheers!
Have used Heston Blumenthal’s stock in the past. Now I have a load of oxtail and having read this, I cannot wait to make my own stock. May add umami and or seaweed as well. Very excited. Thank you for the clear lesson.
How long does this keep in jars in the fridge?
Hi Rebecca, up to a week in the firdge or six months in the freezer:)
Do you have to use the vinegar
Hi Kristin, the vinegar is used to release more minerals from the bones. I believe lemon juice would do the same thing. You could skip it entirely but your broth might not be quite as mineral rich, but the taste would be just fine! So it’s up to you.
Do I really need to use the veggies? Can I just use garlic & onion?
Broth is pretty great because you can pretty much do whatever you want. The veggies make it more nutritious and add flavor, but if you don’t have them on hand, skip it!
I notice that your tutorial references a crockpot/slowcooker but your recipe uses a stock pot and does not mention a slow cooker/crockpot. Do you cook the broth the same amount of time with both methods?
Hi Susan, I am sorry I didn’t make that clearer. The instructions for the crock pot were pictured with instructions on the photos. The recipe itself included the cooktop instructions. I have now clarified that. Thanks for bringing that to my attention.
When making soup from my homemade bone broth is there a certain amount of time that I should again simmer everything? I prefer to add the veggies after I have successfully made my broth, which is why I’m asking. I also enjoy sipping on it between the water and teas I drink. After putting it in the fridge it is definitely the consistency of gelatin can you tell me if I succeeded in making my first homemade batch before I do more harm than good since I am eating for my health specifically? Thank you
Hi Amy, There is no way for me to know if your first batch was a success without seeing it and tasting it, but it’s pretty straight forward: if you like it, it’s a success. As far as how long to simmer when making soups with broth, you simmer until the ingredients you add are cooked with out making them mushy 🙂
I’m currently making this! One thing I was wondering is if you save the fat from roasting the bones? I had quite a bit!
You certainly can! I have not done it myself but some people do.