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Beef Bone Broth

Beef Bone Broth BETTER HOMES AND GARDENS PIN PRINT g b i f Beef Bone Broth REVIEWS (3) BY 9 PEOPLE READ REVIEWS RATE THIS! ADD REVIEW MAKES: 16 SERVINGS SERVING SIZE: 1 CUP MAKES: 16 CUPS PREP: 30 MINS ROAST: 45 MINS 450°F COOK: 8 HRS TO 12 HRS Beef Bone Broth Ingredients 3 pounds beef soup bones (knuckle, neck, or marrow bones) 1 cup water 4 medium carrots, cut up 3 medium onions, unpeeled and cut up 6 stalks celery with leaves, cut up 2 tablespoons dried basil or thyme, crushed 1 tablespoon salt 20 whole black peppercorns 16 sprigs fresh parsley 4 bay leaves 6 cloves garlic, unpeeled and halved 18 cups cold water 2 tablespoons cider vinegar Directions Preheat oven to 450 degrees F. Place soup bones in a large shallow roasting pan. Roast about 45 minutes or until browned, turning once. Place soup bones in a 10- to 12-quart stockpot. Pour the 1 cup water into the roasting pan and scrape up browned bits; add water mixture to pot. Add the remaining ingredients. Bring to boiling; reduce heat to low. Gently simmer, covered, 8 to 12 hours. (For a gentle simmer, you should see tiny bubbles coming to the surface. You will want to monitor cooking so it does not boil. Gentle cooking helps to draw out and develop the flavor of the broth.) Remove soup bones from broth. Scoop out as many vegetables as you can with a slotted spoon. Strain broth through 4 layers of 100-percent-cotton cheesecloth placed in a colander. Discard vegetables and seasonings. If using the broth while hot, skim fat. Or chill broth in a bowl at least 6 hours; lift off fat with a spoon. Place broth in airtight containers. Cover and chill up to 3 days or freeze up to 6 months. If desired, when bones are cool enough to handle, remove meat. Chop meat; discard bones. Place meat in airtight containers. Cover and chill up to 3 days or freeze up to 3 months. From the Test Kitchen SLOW COOKER DIRECTIONS Prepare as directed, except reduce all ingredients by half. Roast bones as directed in Step 1. Pour the 1 cup water into the roasting pan and scrape up browned bits. In a 6-quart slow cooker combine the water mixture and remaining ingredients. Cover and cook on low 10 to 12 hours. Remove soup bones from broth. Continue as directed in Step 3. Makes about 9 cups. Per 1 cup: 32 cal., 1 g fat (0 g sat. fat), 10 mg chol., 151 mg sodium, 1 g carb., 0 g fiber, 4 g pro. Nutrition analysis per serving: 32 calories, 4 g protein, 1 g carbohydrate, 1 g total fat (0 g sat. fat), 10 mg cholesterol, 0 g fiber, 0 g total sugar, 13% Vitamin A, 3% Vitamin C, 151 mg sodium, 2% calcium, 4% iron PRESSURE COOKER DIRECTIONS Prepare as directed, except reduce all ingredients by half. Roast bones as directed. Pour 1/2 cup water into the roasting pan and scrape up browned bits. In a 6-quart stovetop or electric pressure cooker combine the water mixture and remaining ingredients. Lock lid in place. Set electric cookers on high pressure to cook for 1 1/2 hours. For stovetop cookers, bring up to pressure over medium-high heat according to manufacturer's directions; reduce heat enough to maintain steady (but not excessive) pressure according to manufacturer's directions. Cook for 1 1/2 hours. Remove from heat. For electric and stovetop models, let stand to release pressure naturally for at least 15 minutes or according to manufacturer's directions. If necessary, carefully open steam vent to release any remaining pressure. Open lid carefully. Continue as directed in recipe. Makes about 10 cups. Nutrition analysis per serving: 29 calories, 4 g protein, 1 g carbohydrate, 1 g total fat (0 g sat. fat), 9 mg cholesterol, 0 g fiber, 0 g total sugar, 12% Vitamin A, 3% Vitamin C, 136 mg sodium, 2% calcium, 3% iron Per 1 cup: 29 cal., 1 g fat (0 g sat. fat), 9 mg chol., 136 mg sodium, 1 g carb., 0 g fiber, 4 g pro. THE BONES: Look for soup bones at your meat counter. Neck bones, back bones, and marrow bones are good choices. Ask your butcher to cut the marrow bones into 2 to 3 inch lengths; this helps expose more of the marrow. You also can save bones from pot roasts and steaks to use for stock. Simply store them in an airtight container in the freezer until you are ready to use them. Be super thrifty and save your bones from prepared broth. They can be reused for another batch of broth. The broth won't have as much flavor in the second round, but will still make good broth. PIN PRINT Nutrition Facts (Beef Bone Broth) Per serving: 36 kcal cal., 1 g fat (0 g sat. fat, 0 g polyunsaturated fat, 0 g monounsatured fat), 11 mg chol., 170 mg sodium, 2 g carb., 0 g fiber, 0 g sugar, 5 g pro. Percent Daily Values are based on a 2,000 calorie diet Recipe Collections Best-Ever Slow Cooker Ideas Our Favorite Casseroles Related Categories Soup Recipes RATE THIS RECIPE! ADD REVIEW Reviews (3) 9 RATINGS soleilwilliams2 45 DAYS AGO I'd like to try this recipe once I get the time. I'm so busy which is why I've been drinking Au Bon Broth since and it's surprisingly delicious like home-made. Lori Murray 226 DAYS AGO Can the jars of broth be processed in a canner when you're finished? johrah7 342 DAYS AGO I agree with the process and make my own broth, beef & chicken. Would love to make the beef more often! It is so hard to find good bones! The butchers get their meat without a lot of the good bones that they usually had in their orders. I like knuckle bones that have been sliced into rounds. Very hard to find!! I travel to see my Mom in another city; they have an HEB there that stocks the knuckle bones that I like --- the butcher has them for a customer who feeds them to his dogs!! Arghhh! Such a waste! Ha! I try to get them before he does!

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