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Bone Broth

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Ingredients

5-6 lbs beef soup shanks
Enough water to cover bones
3 carrots, cut into large chunks
3 T vinegar
4 stalks of celery, cut into chunks
1-2 onions, peeled and quartered
2 heads of garlic (or less if you don’t LOVE garlic like I do) peeled and coarsely chopped
Sprigs of herbs such as: oregano, thyme, parsley, or basil
2 bay leaves
T salt
T peppercorns

Directions

Brown bones – barbecue, broiler, stovetop, oven…whatever your choice…until thoroughly browned – approx. 15-20 min. each side

browned meat

Add browned meat to stockpot – add water to roasting pan to get all the drippings

Put in the rest of ingredients

Bring to a boil – skim scum off the top

Reduce heat and simmer until meat falls off the bones, about 4-5 hours

Remove meat and separate from the bones – put into freezer containers

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Return bones to pot and cook further – 8-10 hours more…the longer it cooks, the richer the flavor

Remove bones, herbs and vegetables – strain, cool, and put into freezer containers.

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1 Comment
  1. Christine, thanks for the great step-by-step instructions and fabulous pictures to inspire me to use all of the lovely bones that came with my order of grass fed beef. Nothing goes to waste!

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