Have you ever made homemade Beef Bone Broth? We’re huge fans of it since it tastes so good.
When we’re at farmers markets we’re regularly asked about our beef bones and how we make broth. Some want to drink it for dieting purposes and others want it for medicinal reasons, but everyone seems to be intrigued by it.
There are two secrets to good beef bone broth. First, you have to roast the bones. Second, you need to let the broth simmer for 24 hours.
We’ve made beef bone broth a variety of different ways, but recently tried this amazingly simple 4-ingredient beef bone broth recipe. This recipe gives you a broth with a bold beefy flavor that is perfect for anything — drinking it or adding it to a dish. If you want beef broth that has a hint of vegetables and tastes a little more like French Onion Soup, you should look at our other bone broth recipe. Whichever recipe you choose, you’ll be happy.
Here are a few other tips:
- This recipe is great for the stove top, but you can also use a crockpot if you don’t want to keep your stove on for 24 hours.
- For storing, you can put it in mason jars or ice cube trays work great too. We recommend storing in the quantity you regularly use (or less). For example, if you typically use 8 ounces at a time, use 8 ounce jars or ice cube trays, not 16 ounce jars.
- As a side note, if you’re thinking about buying beef from us, bones are included with your order.
Easy 4-Ingredient Beef Beef Broth
- 1 package beef bones approximately 3 lbs
- 2 Carrots peeled and cut into large chunks
- 2 Onions quartered
- 1 bouquet garni I recommend parsley, but other herbs would work too
- Preheat oven to 450.
- Place bones in a large roasting pan in a single layer and sprinkle onions and carrots around them.
- Roast for 1 hour or until the bones have caramelized.
- Transfer bones and vegetables to a large stock pock and set aside.
- Put the roasting pan on the stove top over high heat. Add about 2-3 cups of water to the pan. Bring to a boil and deglaze the pan. Scrap any of the brown bits from the pan with a wooden spoon. Pour liquid and brown bits from the roasting pan into the stock pot.
- Cover the bones in the stock pot with about 2 inches of water, and place the bouquet garni in the center.
- Bring to a gentle simmer. Simmer gently, uncovered for 24 hours.
- Add water as needed to keep the bones covered.
- Remove from heat.
- Discard the bones, and strain the liquid through a fine mesh strainer.
- Let cool to room temperature and lift the fat off.
- Place liquid into your storage containers, such as jars or ice cube trays.