Beefy Bone Broth Recipe
Recipe uses soup bones which are made of neck and rib, beef knuckles for extra collagen and *beef shank (optional) to enhance flavor and add some fat for rendered beef tallow.
Beefy Bone Broth Recipe – Single Batch using a 5-6 qt slow cooker
- 1.5-2lbs (approximately ½ bag) soup bones (ribs and neck)
- 1 Beef knuckle
- 1 Beef shank *(optional) (shank is packaged 2 per pk)
- Thaw bones in the refrigerator for 24-48 hours .
- Pre- heat the oven to 400 degrees. Place bones on a roasting pan with sides and bake uncovered for 45 minutes.
- Remove bones from oven and place them in a 5-6qt slow cooker. Cover with water, add ¼ cup apple cider vinegar (optional). ACV helps break down the bones.
- Set slow cooker on low, cover with lid and bring batch to a simmer. This will take a few hours.
- Simmer bones for 48 hours adding water as it cooks out to keep bones covered. *Tip- Add the last batch of water at least 8 hours before batch is complete. Too much water will result in a less condensed gel.
- After bones have simmered for approximately 48 hours, turn off. You will know you have cooked all the nutrition out when the bones are brittle and easily broken. Let set for 1-2 hours, until broth has cooled to a safe temp to work with.
- Remove bones from mixture and dispose. ****Do not give cooked bones to pets. Cooked bones are brittle and will splinter and can harm you pet.
- Once all the bones and meat have been removed from the broth, use a ladle to dip broth and strain into a large bow.
- Once the broth starts to cool, you will be able to see the fat lair on top. To remove the fat, gently place a ladle on top and let the fat run into the ladle. Don’t worry if you don’t get it all. A small fat lair helps protect your broth when frozen ** Strain the melted fat to a metal container or metal bowel using a fine strainer or cheese cloth and set aside. **See instructions below to make a shelf stable beef tallow for cooking with the rendered fat.
- Once you have removed the fat, ladle the broth in your freezer containers, straining again with a fine strainer or cheese cloth. Stir broth each time you insert the ladle to keep the fat lair consistent in each container. If you are using plastic freezer containers, be sure the broth has cooled enough to put into the container.
- Let the broth cool before refrigerating. Refrigerate overnight. Once cooled, your broth should gel. The more gel, the more concentrated the collagen. **Don’t worry if it does not get, it is still packed with nutrients and flavor. Many factors can affect the gel. Adding too much water to close to removal will result in a watery consistency. Using soup bones only, may result in less gelatin . Therefore, we recommend adding joint bones such as oxtail or knuckles if you are looking for more collagen. Joint bones and will have more collagen than other bones.
- Store in the refrigerator and use in 3-5 days. Freeze what you will not use in 3-5 days.
- Add broth to dishes when cooking for extra nutrients and flavor. Works well to warm and sip for a soothing, nutritious drink. *Tip – For sipping, try adding ginger to the warm broth to spice up and to enhance flavor.
** Rendered Tallow from bone broth
Let the tallow cool and harden. I prefer to cool in the refrigerator for 24 hours. After the tallow has fully hardened, remove from the refrigerator, use a butter knife, or thin spatula to break it loose from the metal container and remove. There will be a thin layer of broth or beef bits on the bottom. Carefully scrape these off until you have only clean tallow. Once the layer has been removed, cut into chunks and store in the refrigerator or pantry at room temperature for cooking. Tallow can also be stored in the freezer for future use.
Using the tallow rendered from the bone broth works well, because the fat has been rendered out at low heat and no seasonings are used in the bone broth, therefore the fat rendered will only have the bone/beef flavor.