Real Food Kosher

It's time for kosher to get real.

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • Home
  • About
  • Recipes
  • Passover
  • Contact

Homemade Beef Broth

January 6, 2016 By Lisa Rose

I may receive a commission if you purchase through links in this post.
Facebook6
Twitter0
Google+0
LinkedIn0
Pinterest2

beef broth

Do you know what is one of the easiest, most affordable, and most nutrient-dense of foods you can make?

Bone Broths!

Homemade broths contain nutrients that support your digestive, bone, joint and mental health.

They are also the foundation of some of the most delicious cooking – all the top chefs use broths and stocks as the foundation to their dishes.

And store-bought is not the same. Most canned, boxed and powdered stocks contain unnecessary and harmful ingredients. And who needs yeast extract and MSG when all you need for a great broth is bones and water and maybe a few veggies.

bones for beef broth

But it so simple to make there really is no reason not to make a large batch and freeze for convenience.

I’ve included a basic beef broth recipe below that I’ve adapted from Fearless Broths and Soups by Craig Fear, blogger at Fearless Eating. I prefer to make my broths in a slow cooker (like my slow cooker asian chicken broth here). But some slow cookers run really hot and end up boiling the broth for hours which you want to avoid. If yours does that, consider making it on the stovetop.

slow cooker beef broth

 

Once cooked, I store broth in individual serving size freezable containers, either small round pyrex or wide mouth mason jars (just leave enough space for expansion when putting it in the freezer).

Storing Chicken Broth in the Freezer

Try to replace water for broth in your cooking to add both nutrition and flavor to your dishes; vegetable soups, risotto (I like fish broth for this), beans, sauces, gravies, or sip it on it’s own (it’s much cheaper than collagen pills!). For more soup ideas, check out Fearless Broths it has about 60 easy to make recipes.

Craig Fear also created an awesome step by step online video course to broth making. If you’re a broth making newbie or want some extra guidance I highly recommend his course. He gives great tips on kitchen equipment, and walks you through a step by step process for making chicken, beef, and fish broth (there is a video on pork broth, but there is plenty of value in the rest of the course).

How to Make Bone Broth 101 will answer any question you could possibly have on this topic. I’ve been making broths for years but really liked seeing how someone else does it – I came away with some great tips. You can check out a video preview on his page.

how to make bone broth 101

 

Beef Broth

Adapted from Fearless Broths. This recipe will fill an 8 quart stockpot, or 6-7 quart slow cooker. Use this as a guide, the ingredients don’t have to be exact, use whatever combination of bones you can get.

Serving size – about 4 quarts

Ingredients

2-3 marrow bones
1-2 meaty bones like shanks, rib, or neck bones
1-2 knuckle bones (great for gelatin)
1 oxtail (optional)
1 calves foot (optional)

2-3 carrots, coarsely chopped
2-3 stalks celery, coarsely chopped
1 onion, coarsely chopped

1/4 cup apple cider vinegar
filtered water to cover

Optional herbs: 3-4 sprigs thyme, 1-2 bay leaves, 1-2 tsp peppercorns

Directions

1. Place bones in stockpot or slow cooker, cover with water and add vinegar. Let sit 30-60 minutes.

Though not necessary, you can roast the meaty bones first to develop more flavor. Brush with olive oil, set in a roasting pan and roast at 350 – 400 degrees for about 45-60 minutes until browned but not charred. Then add to stock pot with other bones. You can also roast the veggies with the meaty bones too.

2. For stovetop: Bring to a boil and skim scum that rises to the surface. Add veggies after skimming. Reduce heat to a very gentle simmer. Add herbs and peppercorns. Simmer, covered, 12-72 hours.

For slow cooker: Turn it on to low and leave it for about 24 hours. You don’t want your broth to boil the whole time, so if your slow cooker runs hot, consider making it in a stockpot.

3. Let broth cool to room temperature. Remove larger bones with a slotted spoon. Strain broth and transfer to storage containers.

4. Store in fridge for up to 7 days. Freeze whatever you won’t use within a week.

Beef bones can be reused for additional batches of broth. Additional batches won’t be as gelatinous but will still be great.

Resources:

How to Make Bone Broth 101: A bone-both making course for bone broth making newbies.

Fearless Broths and Soups: Ditch Boxes and Cans with 60 Simple Recipes for Real People on Real Budgets by Craig Fear, NTP

More from my site

  • Pomegranate Ice Cream | Dairy-FreePomegranate Ice Cream | Dairy-Free
  • Make Your Own Vinaigrette DressingMake Your Own Vinaigrette Dressing
  • Gluten Free Oatmeal CookiesGluten Free Oatmeal Cookies
  • Overnight Slow Cooker OatmealOvernight Slow Cooker Oatmeal
  • Basic Cauliflower RiceBasic Cauliflower Rice
  • Packing for Healthy TravelingPacking for Healthy Traveling

Filed Under: Real Food, Soup

Thrive MarketThrive Market
"PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog." I only endorse products that align with the ideals of Real Food Kosher and that I believe would be of value to my readers.
Read my Privacy Policy here.

Comments

  1. sheryl says

    January 10, 2016 at 7:50 pm

    Where do you get your kosher bones?

    • Lisa Rose says

      January 22, 2016 at 10:25 am

      I order from Grow and Behold, or look for organic/grass-fed at my local butcher.

  2. Marie-Dominique says

    August 24, 2016 at 2:51 am

    Hi…. i need to make bone broth for my sore knee joint, but my husband says that it’s not kosher to eat/drink anything from bones, and for me to look it up in Leviticus. Can you please explain how marrow bone is clean to eat?

  3. Marie-Dominique says

    August 24, 2016 at 4:28 am

    I really need to know quickly, as i had been told organic grass-fed cow marrow bone broth is good to heal my knee joint, and i am so over this pain, but i also want to please my Elohim in doing the right thing by Him.
    Thank you so much for the recipe.

    • Nancy says

      December 3, 2016 at 7:26 pm

      My understanding is that what would please your Elohim, and would be the bigger mitzvah is is to take care of your health, even if it means breaking from Jewish traditions/laws that would otherwise be followed. This is why nursing mothers, elderly, and people with health issues need not fast on Yom Kippur, for instance. If you feel like you need more guidance, maybe speak with your Rabbi.

  4. Marie-Dominique says

    August 24, 2016 at 4:45 am

    Sorry dear friend…. i live in Queensland, Australia, and just realized we have different time zones.

Free PDF when you Subscribe!

Passover Recipes eBook
SIGN UP FOR BLOG UPDATES!
I agree to have my personal information transfered to MailChimp ( more information )
Join over 3.000 visitors who are receiving our newsletter and learn how to optimize your blog for search engines, find free traffic, and monetize your website.
We hate spam. Your email address will not be sold or shared with anyone else.
Thrive MarketThrive Market
Lisa Rose
Lisa Rose is a Nutritional Therapy Practitioner passionate about real food and sustainable living.
Click here to learn more.

Support the Blog, Shop on Amazon!

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Copyright © 2021 · Real Food Kosher