Today I'm making beef bone broth. I've been reading how bone broths give us all sorts of lovely nutrients and while I'm sure this is true, we just love drinking a warm mug of broth. It's...wholesome and nourishing feeling. It's delicious and satisfies us.
I get soup and marrow bones from the ranch I get our grass-fed beef from and it makes an amazing broth.
Making broth is super simple and it's so much better than anything out of a box or can. I love being able to go out to the freezer and pull out a container of broth to use in a recipe.
I use all organic ingredients because that's important to me.
Beef marrow and soup bones (this last bag had about 2.5 lbs in it)
An onion, peeled and quartered
A few carrots, halved
A bunch of celery, quartered
A bunch of parsley
Peelings from organic potatoes (I can't feed these to the hens so I freeze them until I'm going to make soup)
Tablespoon apple cider vinegar (this apparently helps nutrients leach out of the bones, I have no proof but figure it doesn't hurt)
Throw it all in a stock pot and fill with cold water, bring to a boil, cover, lower heat and simmer for 48 hours. Strain it to get all the stuff out. I do two strainings, one through a colander and one through a chinois. Taste the broth to see if it needs further reducing or salt. Don't add too much salt if you're reducing it since that will concentrate the salt too much. I store my broths in Reditainer freezer containers.