Bone Broth (Beef Bouillon)

Some school anyone:

Broth Broth (stock)- A minerally rich infusion made by boiling pre-roasted bones of healthy animals with vegetables, herbs and spices.

Infusion– A process that involves the soaking or steeping of a substance in hot liquid to extract the flavor and nutritional properties of the substance being immersed in the liquid.

finished batch room temperature

finished batch room temperature

Homemade bone broth you may ask?

Why not, I say! Actually, I have been wanting to try my hand at stocks, broth and bouillon for a few years and this year I really set out to do it. I know chefs and high end restaurants make stocks on regular rotation because the flavor it lends is unparalleled. And since I am often trying to “play chef” in my kitchen…

First off, it’s fun. Really it is! I get excited when I find that I can easily, inexpensively create something in my kitchen that I previously believed to be something I must purchase from a store.

Second, It is much simpler than one would expect. I have discovered that so many foods I views to be labor intensive and above my skill level in the kitchen, just aren’t. In fact, I find that more often than not, it’s the opposite.

And the golden egg here is that the nutritional benefits are amped up above and beyond their commercial versions across the board. Especially if you’re using the purest, local, non-GMO (yea, I said it) or organic ingredients available to you.

Here’s some info on health benefits of bone broth:

  • known to boost the immune system and improve digestion. (Not to get gross on a food blog, but if you’re Celiac or have gut trouble, are trying to follow the GAPS diet, there is serious resin to consider it).
  • High calcium, magnesium, and phosphorus content (like sorghum, make it great for bone and tooth health).
  • Due to high content of collagen – supports joints, hair, skin, and nails.
  • Because it aids in smoothing connective tissues, some report it to get rid of cellulite but we won’t go there because I still have plenty of cellulite!

Bone broth can be drank (?,  drunk?…drink-en? I don’t know), daily for boosting health. Jenny McGruther (and her family) at Nourished Kitchen consumes about a quart of it every day. Her website is my go to for all things healthy and traditional. She has an excellent and more thorough write up on this subject here.

Where to find bone? I use leftover bone from foods I prepared for my family:

  • Save leftovers from when you roast a chicken, turkey, steak, roasts
  • From a local butcher, especially one who butchers the whole animal. Ask for “dog bones” they will charge less than for “soup bones”.
  • When ordering whole or sides of beef ask for the bones to be packaged as well.
  • From local farmers who raise grass-fed animals.
  • You can order online, but I never have needed to.

FREEZER FRIENDLY: Rather than dividing into containers. Freeze in ice cube trays and add to freezer bags for portion sized cubes.

Broth, stock and bouillon can be made from the bones of beef, lamb, poultry or fish. Traditionally spices and a mirepoix of carrots, onions, celery and garlic will be added. I don’t add either if I am making bouillon.

after refrigeration and rooming fat

after refrigeration and rooming fat

Ingredients

 10 pounds beef soup bones

16 cups vegetable scraps (approximately), carrots, onions, celery

filtered water to cover

4 tablespoons apple cider vinegar

4 bay leafs

Instructions

Rinse an clean the bones under clean water. Pat dry.

Roast the bones at 400 ° F for about an hour, the darker the better (don’t burn). Drain fat off orated bones.

Place bones and any vegetable scraps (garlic, leeks, mushrooms, onions, carrots and celery) into a large roaster. 

Add filtered water to cover and bring to a boil. Add the vinegar and bay leafs.Turn down the heat and continue to simmer for several hours. I usually simmer mine overnight. I place my roaster outside to eliminate the “meat” smell permeating through my house.

Occasionally during simmering, skim off any foam and add water if needed.

After about 24 hours.Run stock through a fine mesh strainer into a large glass bowl. Cover and refrigerate. This will send the fat to the top so you can skim it off easily.

When chilled, skim fat off the top (fat can be reserved for future cooking). The stock should set just like gelatin.

Scoop out the gelled stock into smaller freezer containers. Done.

NOTES:

Roasting the bones before hand is essential, the flavor and aroma can be effected at the end of the process. It will still be edible but may be a bit “gamey”.

After stock process is complete you can make bouillon.

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