The best beef bone broth
The best beef bone broth
A few years ago we started raising Angus cows. It kind of started when two of our daughters developed an allergy (or something like it) to commercially raised beef. Seriously, there was much puking after one bite of store-bought hamburger. So we stopped eating beef for a few years until someone suggested I buy organic and we found the girls were able to eat that with no problems. Then Ben, visionary that he is, took that tidbit of information and ran with it, and here we are with a farm and cows and a working pen and head gate and a new South Poll bull. It doesn't take much to get him going.
Anyway, the first time we had steers processed, we learned how to fill out a cut sheet. That's basically a form that tells the butcher how you want your cow cut up: what kinds of steaks and how thick, how many pounds of stew beef, how big you want your roasts, that kind of thing. One of the options on the form was "soup bones" and since we tend to like soup, I put a checkmark next to that one even though I didn't know what it was. I'd heard that homemade broth was good for you.
I thought I would be getting chunks of bones with maybe a tiny sliver of meat on them. Boy, was I surprised (and excited) to see these:
Look at all the meat! How exciting is this?
Let's take a really quick look at how bone broth is beneficial. I promise I'll keep it short.
It heals the leaky junctures in your gut, which is at the root of a LOT of our modern health problems. Google your health issue + gut health and you'll see.
It helps keep joints healthy.
It boosts your immune system.
It keeps skin looking young.
It promotes tissue regeneration.
It helps your body detoxify.
It boosts brain health.
It combats mental illness and helps you sleep.
It protects the heart.
Don't believe me? There are tons of articles out there on the benefits of bone broth. This is just one.
So let's make some!
First, lay your soup bones on a sheet pan with sides and roast in a 400° oven until crispy brown. Don't skimp on the time here! The crispier and browner they are, the deeper flavor your broth will have!
Meanwhile, cut up whatever veggies you have. I used carrots, celery, onion, and garlic. Don't worry about peeling anything or making it pretty; it's going to get strained out later. Throw these all in a big crock pot with some good Himalayan pink salt and pepper.
Add a big glug of apple cider vinegar, like 3–4 tablespoons. This helps to break down the bone marrow and draw out all the goodness.
Put the roasted soup bones in and fill with boiling water to cover. I like to push the bones down deep so they're completely immersed.
Cover and cook on low for 24 hours. Your house will smell amazing! (I know people who do this in the Instant Pot, but I'm a purist and like my bones to cook low and slow.)
Remove the soup bones and meat to a platter and let cool before you pull all the meat off and break it into bite-size chunks. I save mine for making soup, but you could also freeze it and use it for chili or tacos or something.
Strain the broth. (Note: no matter how tempted you are, please don't give your dog cooked bones. Also, leave the fat on. Contrary to what the medical "experts" have been telling you for years, grass-fed beef fat won't clog your arteries.)
Voilà! Perfect bone broth! I almost always use mine for soup, adding a quart of tomatoes, all the meat from the bones, pre-cooked barley, and lots of veggies. But you could freeze or can it too. (Sorry for this wonky picture and the next one. I have photography issues.) (Also, that's a half-gallon jar of broth from 5 soup bones in a 7-quart crock pot.)
Now make some bread and there's dinner!
Bon appétit!