basic beef stock 

hiya, friends!  How’s your Thursday going? 

Sooooo… Remember earlier this year when I told y’all about my jawbone up24

Yeahhhhh.  It’s disappeared. Like off the face of the Earth. 

And I’m obsessed. Completely obsessed with finding it. 

I know the day and the time that I lost it.  And since it was the day of the NCAA men’s’ hockey semi-final, I even know what I was wearing ( YAY PC!)

But I cannot find it. And it’s frustrating.  

Ugh. 

Anyhooooooooo….

After a very long conversation with my eldest son last night about the benefits of Bone broth , I’ve decided to share my basic beef broth recipe. 

It’s quite similar to my Chicken stock recipe, but there are a few more steps. 

Start by getting some beef bones from your butcher.  I usually ask for them and the cut them for me.  I get a mixture of marrow and knuckle.  And they are really  inexpensive! 

***( I usually have him cut my an inch thick marrow to give to my pup as well) 

basic beef broth 

2-3 pounds of assorted beef bones from your butcher 

( optional.. Tomato paste) 

1 large onion

1 large carrot

A few celery stalks 

Tomato 

Garlic cloves 

Handful of fresh parsley,,,  stems and leaves 

Bay leaf 

Healthy splash of Apple cider vinegar 

Preheat oven to 375

Place bones, a carrot,onion and celery on a baking sheet , toss with salt and pepper and of you desire, tomato paste 

  

Roast for an hour or two until the bones get some color..  Color equals flavor! 

Remove from oven and let cool completely. 

Add everything from the pan including drippings and anything you can scrape to a large Dutch oven 

Add a healthy splash of apple cider vinegar ( it helps extract the minerals from the bones) 

  

Add bay leaf, fat handful of parsley Chopped tomato, garlic cloves ( no need to peel) celery stalks and ice cold water to the top of the pan 

Bring to boil over medium heat, skim any foam and Reduce to simmer. 

And wait.  Like a long time .  I usually start mine early in the morning and let it cook allllll day long. 

At the end of the day, remove from heat, let cool and refrigerate overnight. 

In the morning, this will look pretty gross.  Don’t be discouraged.  It’s all part of the process 

 

All of the fat will have floated to the top and congealed. Gross. 

Using a slotted spoon, remove as much fat as possible ( a little bit is ok…. You will be straining it a second time.  Don’t stress) 

 

 Return to heat and once again…  Cook over low heat all day. 

Pour through strainer, into a bowl, this time discarding all bones and veggies 

Cool completely. 

 

  Finish by straining through a fine mesh strainer ( I strain it into a large Pyrex measuring cup because the pourer- thing makes life easy ) 

Pour into jars and enjoy ! ( it will also freeze beautifully for up to 6 months) 

  

It may seem like an awful lot of work, but the flavor that you develop is insanely good! Like great!   And these two jars are half of what I made.   I froze the other half. 

Let me know if you make this! 

Have you ever lost something and drove  yourself crazy trying to find it? 


**** bone marrow and dogs.   I’ve done a lot of research,  you can give a dog a fresh marrow bone, and trust me, he/ she will love you.   But the bone HAS to be raw.   Any sort of cooked bone dries out and can cause slivers and shards and hurt your pup. 

Some dogs may have GI issues if you have a bone woth a lot of marrow (  from what I’ve read) 

My pup seems to do ok with it. 

  

 My favorite little old lady 💞

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