Beef Bone Broth

• tiempo total: 3 days 16 hours 45 minut

Ingredientes

scale this recipe as you’d like)

5 to 6 lbs beef bones (see note)

enough water to cover the bones

sea salt

splash of vinegar of any type (I do about 2 TBSP)

Please read all of the notes pinned in the comments before making.

Instrucciones

Preheat oven to 400F & place bones on a parchment-lined baking sheet. If they are frozen that’s totally fine.

Roast for about 45 minutes to an hour, or until they are browned and caramelized. They may need a little more time if frozen but it doesn’t matter too much how long you cook them, as long as they get browned and caramelized.

Move bones to a large pot, pressure cooker, or slow cooker and cover with water. It’s fine if little pieces are sticking out of the water, but we want the bones submerged for the most part. I usually add water about 1 inch above the bones.

Add in vinegar & sprinkle in some salt.

For instant pot: make sure to leave a little room below the fill line. Secure the lid and cook on high pressure for 3 hours. Once it’s done I usually let it sit for a while to depressurize on its own and then I do a quick release.

For the crock pot/slow cooker: cook for 12-24 hours at a simmer. If your crock pot has it, use the “keep warm” function as that will give you the perfect temp for cooking long periods of time. If not, cook on low with the lid slightly ajar so it doesn’t boil too much. We want to cook it low and slow. If you’d like, you can experiment with the timing—you may only need 12 hours of cooking. See how gelatinous your broth is the first time you make it & then adjust from there.

For a regular pot: bring everything to a boil & then immediately reduce to a simmer and allow to cook for 12-24 hours. Depending on your stove it may not be safe to leave it on all night so please take this into account and do your research. If you’d like, you can do 12 hours then put in the fridge overnight & do 12 hours again the next day. Or you may only need 12 hours.

Once cooled enough to handle, use tongs to remove the bones & set them on a pan to cool before storing in the freezer for next time. I use them 3 times before throwing away.

Pour your broth through a fine mesh sieve and into mason jars or storage containers. Store in the fridge and enjoy!

It will typically keep for 3-4 weeks in the back of the fridge with the fat cap still intact. Once you remove the fat cap you should consume within 1 week. Or, you can store in the freezer for up to a year (I don’t recommend storing directly in mason jar though as it may crack in the freezer). ENJOY!!!

Notes:

The most gelatinous & easiest results will come from using a pressure cooker so I highly recommend if u have one!!

If you decide to add herbs/seasoning, just know that they will also flavor your tallow so if you want flavorless & versatile tallow then keep the broth plain.

The amounts of bones and water you use for this recipe really depends on how much you can fit in your pot or instant pot. I have the @instantpot Duo Nova that fits 1.5 gallons of liquid, and I add 5-6 pounds of bones and then fill the water to just about 1 inch below the fill line. Feel free to scale this recipe deepening on the size of your pot. And don’t worry too much about the measurements. As long as you put the bones in your pot and then cover with water until they’re all submerged you’ll be good as far as ratio! Also you can salt it more after it’s done cooking if needed.

You can’t taste the vinegar at all it just helps extract the collagen to make a gelatinous broth.

I reuse my beef bones three times to make broth! The first two batches are super gelatinous and the third batch is more of a pourable jello consistency. The flavor is also slightly reduced each time but still delicious.