Beef Bone Broth/Stock
The one everyone seems to be waiting for! I sure hope it delivers....so here is how I make it.
There are so many different ideas on how long to simmer beef bone broth/ stock for. I have always simmered for at least 24 hours, however recently changed to simmering for only 3-4 hours. After meeting with Emma the other day she explained that simmering any longer will damage essential nutrients especially those contained in the bone marrow.
A longer simmer will yield a much more gelatinous broth, however I rather my broth has all nutrients in tact and instead you can simply add in some high quality bovine gelatin. (I add this into all our meals so usually don't bother adding it into the stock itself). Emma suggested that by leaving your stock out on the bench overnight unstrained, you will get a slightly more gelatinous broth than if you were to strain and refrigerate/ freeze right after simmering.
After changing to a shorter simmer, l noticed that my broth was much more creamy looking and pale.
What to use beef bone broth for? Every time you eat a muscle meat, you should be consuming bone broth. (see this post for why) I usually do this by including cups of bone broth with the meat when slow cooking or making my nutrient rich gravy (recipe coming) to serve with a slow cooked roast. Use it as the basis for your soups. As Emma says it is like liquid collagen and immunity.
From the pantry
Grass fed, grass finished beef bones - always try to get some marrow bones
1 red or brown onion
3 cloves garlic
2 carrots3 celery stalks
a few glugs of raw apple cider vinegar
2 bay leaves
fresh herbs - I usually use thyme or lemon thyme
1 teaspoon white peppercorns
(play around with the about quantities, I really just use whatever is in the fridge)
1. Preheat oven to 180 degrees C2. Roast your beef bones in oven until browned.* I do this on a sheet of baking paper.
3. Transfer bones into stock pot, however do not pour in any of the fat or juices that may have come out of the bones.
4. Add in roughly chopped vegetables, apple cider vinegar, herbs, garlic cloves whole
5. Cover with filtered water
6. Turn on heat and simmer
7. Remove any froth/ scrum that floats to the top
8. Continue to simmer on a low heat for 3-4 hours, no longer.
9. After this time, turn off heat and leave to sit on bench overnight or for the rest of the day**.
10. Strain, disgard solids and pour liquid into glass containers. Store in refrigerator (no more than 3/4 days) or freezer.
I like to make ice cubes with some of the stock (as you can see in above image). Once frozen I pop them out and store in a container in the freezer. This way I have portions available for adding into everything or just sipping before a meal.
*Emma has suggested roasting the vegetables also - I haven't yet tried this, however I am sure it would enhance the flavour of the stock.
**As mentioned above, this is supposed to increase the gelatin in the broth. It is not necessary however as the broth is still packed full of minerals as you haven't over boiled it. If you prefer simply strain at this point after it has cooled.
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