It was the last week before school starts back. I’d been helping my daughter with her children’s last minute needs, as she worked to get her classroom ready for Open House on Thursday and Kindergarteners on Friday.
Last week I put up 8 bushels of white acre peas, made 5 makings of my meatball recipe to freeze, painted and worked in my daughter’s house, marbleized her vanity top….which I will be posting about soon… and ordered her sink which came in 3 days! They install it tomorrow and we can’t wait!
In the midst of all this, was a little discussion on a Facebook page about bone broth…and mainly about chicken feet bone broth. yikes. Some commented how unpleasant it sounded, but there’s lots of great nutritional value to be found in those little toes….Of course, you have to clean them and peel the skin off, so that leaves the feet clean and very nutritious addition to a pot of bone broth.
I’ve yet to have the pleasure of using chicken feet… 😉
As all this was being discussed, I had to make room for all my peas in my little bitty freezer. I came across some beef bones I had used before and froze to use again, that were in my way. I decided to make a new pot of Roasted Beef Bone Broth and that’s when someone asked for the recipe and I realized I had never actually posted it……I said all of that to say this: here you go. Roasted Beef Bone Broth.
Roasted Beef Bone Broth is so good and so nice to have on hand for a warm cup of broth and to use in all sorts of soups and sauces.
I found a butcher who was nice enough to help me with my bones. He cut them into about one inch pieces. I brought them home and placed them on a baking sheet.
I roasted beef bones for 45 minutes at 400*.
After roasting, remove the bones to a stock pot and the fat (tallow) will be rendered and left in the pan.
Save it to cook with!
I had 2 pints of tallow. The picture below shows one pint cooled, the other, still hot. I store it in my refrigerator and use it to cook with.
Once the bones are roasted, add bones to a large stock pot.
Cover bones with water, Apple Cider Vinegar and Sea salt. Allow to stand about an hour. then proceed with recipe.
Add celery, onion, carrots, garlic, pepper, egg shells (great calcium) and simmer very gently for 18-24 hours. Yes, you may cook over low heat in a crock pot.
Strain and cool. Remove fat on top. Ladle into jars to freeze (be sure to leave an inch for expansion in the freezer) or into a container to store in fridge. It will keep about 2 weeks in fridge.
The next day, after it is completely cooled… this is what you want. This is the goody.
Congealed broth is full of collagen and tons of minerals needed by our bodies for optimal health. You can read my post on the benefits of bone broth here, which include reducing inflammation, symptoms of arthritis and reducing joint pain, not to mention, promoting healthy hair, strong bones and nails. But one of the best reasons to include Bone Broth in your diet is its ability to heal a leaky gut which is the root cause of many autoimmune diseases.
If your broth doesn’t congeal quite to this degree, never fear. It still has great nutritional value that exceeds anything store bought. Just remember….This is the goal. 🙂
To serve, season with salt, pepper and your favorite herbs or/and seasonings and enjoy a cup of broth.
Or use bone broth to make soup…. French Onion Soup is awesome with bone broth. Use your bone broth for sauce or gravy or simply enjoy a cup.
Bone broth may be made with any bones or combination of bones. Here is more info on bone broth on my Easy to Make bone broth recipe.
- Raw Beef Bones (5-10 pounds bones) or more:)
- 2 -3 TBLS Organic Apple Cider Vinegar (I use Braggs)
- 1 TBLS Sea Salt
- 1 TBLS Peppercorns
- 2 large onions coarsely chopped
- 4 celery stalks coarsely chopped
- 1 head of garlic, quartered
- 1-2 cups chopped carrots
- 2 Bay Leaves
- Your choice of Seasoning salt, salt, pepper, spices, herbs
- Place bones on a shallow roasting pan and roast for 45 minutes in a 400* oven.
- Remove pan of bones from oven.
- Using a slotted spoon, spoon bones into 6 quart Stock Pot. (Or your large stock pot)
- (The roasting pan will have a good amount tallow which you can pour up, once cooled, into jars to use for cooking.)
- Cover bones in 6 quart stock pot with water.
- Add onions, celery, garlic, carrots, bay leaves
- After simmering 4-5 hours I usually remove vegetables with a slotted spoon: carrots/celery/onion/bay leaves and continue to cook.
- Simmer bones, on the lowest heat, in broth 18-24 hours
- Allow to cool in pot. Add seasoning herbs now, to steep as it cools, if you like, or wait and season by the cup or recipe.
- Once cooled, strain through a sieve and pour into freezer containers or jars to freeze or refrigerate.
- Season with salt and pepper and/or seasoning salt or herbs
- Delicious by the cup... or use in soups, sauces, and gravies.
- Incorporating bone broth into your family's diet is beneficial for everyones health.
- **May be cooked in a slow cooker.
- **I turn my stove all the way down to the lowest temp, so that it is barely simmering. This is especially important at night. Rarely, do I add more water.
- **The bones may be cooled and either frozen until you are ready to make another batch or go ahead and start another batch with same bones and new vegetables. Bones are good until they are soft. You may add various other bones to this recipe: lamb, oxtail, pork etc.