Nourishing Beef Bone Broth: A Simple Guide to Making Your Own
By Dr. Cindy Tanzar
If you’ve ever thought about making your own bone broth, you might have found yourself feeling a bit intimidated. The good news is that creating a rich, savory broth is actually a straightforward process that anyone can master. With a few key ingredients and some simple steps, you can enjoy a nutritious, homemade beef bone broth that not only tastes great but also offers a host of health benefits.
The Essence of Good Bone Broth
The most important ingredient in your bone broth is the bones themselves, and for the best flavor and nutrition, it’s crucial to source 100% grass-fed bones from pastured animals. When animals are raised on pasture, they’re eating their natural diet, which significantly impacts the quality of the bones and the health benefits you’ll receive from the broth.
Be cautious of labels such as “all natural,” “free-range,” or even “pastured,” as these terms can be misleading. Due to varying regulations, these labels don’t always guarantee the same level of care and feeding as true grass-fed practices. While organic labels can be helpful, they’re not as critical if the animals are genuinely grass-fed.
You can easily find soup bones from local farmers or health food stores. We prefer sourcing ours from Our Father’s Farm in Gretna, VA, and Mountain Run Farm in Sedalia, VA. If you’re on a tight budget, consider saving bones from meals and storing them in the freezer until you accumulate 3-5 lbs., which is perfect for making broth. When choosing bones, aim for a mix of long and flat bones, knuckles, and pieces with some meat still attached for a richer flavor.
Flavor Boosters: Vegetables and Herbs
When it comes to adding flavor to your broth, you have plenty of options based on your preferences. You can keep it simple with just bones and water, or enhance the broth with a variety of vegetables and herbs. However, if you’re following a SIBO (Small Intestine Bacterial Overgrowth) diet, stick with marrow bones and avoid cartilage-rich bones, as well as onions and garlic, which can aggravate symptoms.
For those who want to deepen the flavor of their broth, roasting the bones is a game-changer. Simply roast the bones in a preheated oven at 450°F for 20-30 minutes until they’re nicely caramelized. The roasting process adds depth and complexity to the broth, so don’t forget to include those delicious brown bits from the pan in your pot.
Recipe for Beef Bone Broth
Here’s my go-to recipe for a nourishing beef bone broth:
Ingredients:
- 4-5 lbs. of soup bones (roasted for extra flavor)
- 1-2 tablespoons apple cider vinegar
- 3 carrots, halved
- 3 stalks of celery, with leaves, halved
- 1-2 yellow onions, peel on and halved
- 4 cloves of garlic, peel on and smashed
- 1-2 bay leaves
- 3 sprigs of fresh thyme
- 5 sprigs of fresh parsley (add towards the end)
Directions:
- Prepare Your Crock Pot: Choose your largest crock pot; I typically use a 10-quart pot. Fill it with the bones and add the apple cider vinegar to help extract essential nutrients from the bones.
- Add Veggies and Herbs: Toss in your halved carrots, celery, onions, garlic, bay leaves, and thyme. Fill the pot with filtered water up to about an inch from the top, saving the parsley for the last 15 minutes of cooking.
- Cooking Process: Turn the crock pot on high until the mixture comes to a boil. As it simmers, skim off any impurities that rise to the top. After boiling, switch the crock pot to low and let it simmer for 24 hours. If you need to leave it longer, it’s okay to simmer for up to 48 hours—just be ready to add water periodically to account for evaporation.
- Strain the Broth: Once your broth is ready, turn off the crock pot and place a large, stainless-steel bowl on the counter with a sieve on top. Ladle the broth into the sieve to strain out the solid contents. Discard the solids.
- Cool and Store: It’s important to cool the broth quickly. Avoid putting it directly into your refrigerator while it’s still hot. Instead, fill your sink with cold water, place the bowl in the sink, and let it cool down for a few minutes, changing the water as needed. Once cooled, cover and refrigerate the broth. You’ll notice a fat layer forming on top when it’s cold, which you can either discard or use for cooking.
Enjoying Your Bone Broth
Your homemade beef bone broth will stay fresh in the refrigerator for 3-4 days. For longer storage, feel free to freeze it for up to a year.
Making bone broth may seem daunting at first, but once you give it a try, you’ll see how easy and rewarding it is to whip up a batch. It’s not just a comforting soup; it’s a powerhouse of nutrition full of vitamins and minerals. So grab those bones, and dive into this nourishing kitchen adventure!