Beef Bone Broth

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As with the other bone both recipes in my cookbook Roo’s Kitchen: Bone Broth Soups and Sourdough Sides, this one is inspired by the book Nourishing Traditions by Sally Fallon and Mary G. Enig. This recipe can be made with buffalo/bison, venison and lamb instead of beef. If you can get a butcher or local farmer to clean and cut up a calf’s foot, add it to your pot. This will increase the gelatin in your broth.

Ingredients

• 4 pounds of beef bones
• 3 pounds of meaty rib bones
• 3 Tablespoons vinegar
• 2 medium onions, chopped
• 3 medium carrots, chopped
• 3 ribs of celery, chopped
• 3 pieces kombu seaweed (optional)
• 1 bunch of thyme
• 1 teaspoon pepper corns
• 4 or more quarts water
• Half a bunch of fresh parsley

Instructions

1. Place the beef bones and parts and water in a large pot. Be sure the water covers all the bones.
2. Add the vinegar and let sit at room temperature for one hour. The vinegar makes the water acidic and helps pull out the minerals from the bones.
3. Bring to just below a boil stage and immediately turn down to a simmer. Skim off any scum that rises to the surface.
4. Add the rest of the ingredients except the parsley and bring back up to a simmer.
5. When you find the perfect setting on your stove to keep it at a constant simmer, make note of it for next time you make stock. Place lid on pot and simmer for a minimum of 8 hours and as long as 24 hours. I like to put mine on a portable burner or in a crockpot outside on my deck. The smells from the broth cooking can take over your house.
6. Turn off the heat and add the fresh parsley.
7. Let the mixture cool and then strain the liquid.
8. Use the broth right away or place the broth in smaller containers and freeze. I put mine in left over yogurt containers or thick glass containers that are not prone to cracking when frozen.

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