Beef Bone Broth
Homemade beef bone broth, the cheapest and tastiest way to enhance your recipes by using your own broth over store bought stock.
Servings 10 cups
Ingredients
- 2 kg beef bones
- 1 carrot, roughly chopped
- 1 leek, roughly chopped
- 2 celery sticks, roughly chopped
- 1/4 cup apple cider vinegar
- 1 large bay leaf
- 1 tsp black peppercorns
- 1 1/2 tbsp salt
Instructions
- Place beef bones in cooker. Cover with cold water and add apple cider vinegar. Let sit about 20 minutes. Add all other ingredients. Slow cook on low for 48 hours or pressure cook for 4-6 hours until bones can easily be broken with your fingers. Towards the end you might notice with some slow cookers the water level has gone down a bit. You can top this up with more hot water if you like. Leaving it may give you about 1 cup less of finished broth.
- Skim out bones, if you like remove any meat to use in other recipes. Skim out large pieces of vegetables and strain broth using cheesecloth to get out all the ‘bits’ into a large bowl. You can also use a regular strainer but you will end up with some ‘bits’ in your broth. I do this quite a lot when I’m feeling lazy and find it fine to drink.
- Chill your bowl of broth in the fridge or freezer so the fat settles and hardens at the top. Skim off the fat, don’t worry if there are some tiny pieces still in there, it doesn’t have to be perfect. Some people choose to leave in the fat and prefer it for drinking. Others skim it but reserve for cooking.
- Store your broth for future use. I store mine in small containers in 1 cup amounts in the freezer. Then I defrost a cup at a time for recipes or drinking. Your broth may be jelly or liquid, the bones used, cooking process and quality of your cooker will all effect the resulting broth.
Notes
For this nutritional info will vary but the resulting bone broth should be close to zero in carbs.