Nourishing and Delicious Beef Bone Broth

bone broth cooking on stove

There is nothing better on a cold winter’s day (or night) than a steaming hot cup of bone broth, and it cures what ails you!

I have two versions on this very easy recipe. The quick “Instant Pot” version and the traditional method of slow cooking on the stove top.

Makes about 16 cups.

Ingredients list

4 lbs. Grass-fed beef bones

(I use a combination of marrow and knuckle bones.)

2 large carrots

3 stalks of celery

1 leek

1 cup of greens or stalks from greens (kale, collard, even broccoli stems work fine)

2 bay leaves

12 stems of fresh thyme

1 tbs of peppercorns (I use a combination of green and black)

1 stem of fresh rosemary

1 tsp (more or less) of sea salt or pink/gray salt to taste. This can be corrected when your broth is done.

¼ cup of organic raw apple cider vinegar. (ACV)

Directions.

Place the bones in a baking dish at 350 and bake for 1 hour. Remove and let cool for 30 minutes. Drain off the tallow and reserve in refrigerator for cooking. Fill an 8-quart “Instant Pot” or a 14-16 quart pot up with fresh quality water. Add ¼ cup of the ACV to the water. (This helps to draw the minerals out of the bones.) Place the bones in the water and let them sit for 1 hour.

If using the stove top (I have a gas stove), add the seasoning (the bay leaves, thyme, rosemary peppercorns, and salt).  Bring the water to a slow boil, turn to simmer, and cover. Simmer for 24 hours and add the veggies (carrots, celery, leek, and greens). Cover lightly and simmer for 48 more hours until reduced by almost half.  (Hint:  I use a heat deflector on the burner to control the heat distribution.)

If using the “Instant Pot,” place the bones and ACV in the pot with the water. Let sit for one hour. Add all the ingredients to the pot but be sure the water level doesn’t go above the “Max line” on the insert when everything is added. Put the cover on lock and set the pressure to high and cook for 6 hours. When done, repeat for another 6 hours. Let the pressure release naturally. It’s all set after about 45 minutes. Remove the cover and let it cool before handling.

After everything is ready, strain through an unbleached cheesecloth and strainer into containers that are convenient for serving sizes for you. I put it up in 8-10 cup containers and get 2 containers out of each batch. Place the containers into the refrigerator and let cool overnight. The fat or tallow will harden and form on top. DO NOT DISCARD the tallow. This marvelous fat is delicious for cooking and is anti-carcinogenic. See this link for more information.

It can be saved in the freezer or refrigerated and used as needed for months. It can be used for best french fries you will ever have, and reused many times. It is extremely stable.

The beef broth will gel if properly cooked. This gel is full of healing beef collagen, which as it is said… “can bring a sick person back from the dead”. You can drink it plain by the cup daily, as we do, or use it as a base for soups and stews.

*Chicken carcasses (2) or a turkey carcass can be used with the same result. You only need to cook it for about 24 hours on the stove top and one 6-hour cycle in the “instant pot”. I also add a bunch of fresh parsley when I use poultry.

The broth will keep in the refrigerator for 5-6 days. Freeze what you aren’t going to use right away it will keep in the freezer for months.

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Mike Gonet

About Mike Gonet

Mike Gonet is Senior Partner – Operations at Classic Metal Roofs, where he strives to provide a solid workplace for employees and an exceptional experience for clients in the way of service and product installation. He achieves this through constant contact during the sales and installation process, and maintaining a strong third-party review presence online. Mike and his team are not interested in being the largest company in residential metal roofing in southern New England, only the best! Connect with Mike on LinkedIn.

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