Homemade Beef Bone Broth
This is the bone broth recipe I use for my chuck roast and beef stew. I also freeze the extra bone broth. For the ingredients, I buy grass fed bones from U.S. Wellness Meats at www.grasslandbeef.com. You can also check your local meat market or Whole Foods.
Ingredients
• 2 to 3 oxtails
• 2 marrow bones
• 2 beef shanks
• 1 knuckle bone (or neck bone) or short ribs
• About 3½ to 4 pounds total, using at least 3 different types of bones
• Filtered water (enough to fill the crockpot)
• 1 onion, quartered
• 2 celery stalks, chopped
• 2 carrots, chopped
• 6 garlic cloves, unpeeled
• 1 large handful of fresh parsley
• 1 teaspoon whole peppercorns
• 1½ teaspoons sea salt
• 1 teaspoon dried rosemary
• 1 to 2 tablespoons apple cider vinegar
Directions
- Roast the bones in a 425°F oven for 35 minutes. Do not add water while roasting.
- Transfer the roasted bones to a crockpot.
- Fill the crockpot with filtered water and add the onion, celery, carrots, garlic, parsley, peppercorns, sea salt, rosemary, and apple cider vinegar.
- Cook on HIGH for 3 hours.
- Reduce to LOW and cook for 24 to 33 hours.
- Strain the broth, let it cool, and freeze the extra for later use. It works great in chuck roast, beef stew, or anytime you need homemade beef bone broth.
When I make bone broth, I put the crockpot in my pantry and close the door because it has a strong smell.
Written by Sheri Fortes - Visit Website
Author of "All Natural Mom's Guide to the Feingold Diet"
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