Beef Bone Broth Recipe

Beef bone broth is a simple, flavorful, and nourishing option that's become my favorite among all the bone broths I've tried. It’s packed with collagen, amino acids, and minerals that support joint health, skin elasticity, and overall vitality. The rich, savory taste is enhanced by simmering beef bones with vegetables and herbs for hours. It’s surprisingly easy to make and incredibly versatile. For a detailed and delicious recipe, check out SARAP KITCHEN RECIPE blog!

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Why I Drink Bone Broth

I’ve been drinking bone broth for years, and it has truly done wonders for my skin and hair. Before I started making it, I struggled with hair loss and dry skin, thinking it was just the cold weather after moving to Canada. After doing some research, I realized I was missing essential nutrients like collagen and amino acids.

Now, I always keep a stash of bone broth in my freezer. I love mixing it up with different kinds: chicken, pork, and beef. But honestly, beef bone broth is my favorite, and it’s super easy to whip up!

My recipe features marrow bones, knuckles, and oxtail, which create a rich, savory flavor. I also add chopped celery and carrots for a sweet, earthy touch. This delicious broth is perfect for winter soups and has become my go-to comfort food!

Procedure for Making Beef Bone Broth

For this recipe, I use bone marrow to achieve a rich and flavorful broth. The first step is to thoroughly wash the bones. It’s crucial to clean them properly, as any residue can affect the taste of the final product. Once the bones are clean, I like to roast them. Roasting the bones first enhances the flavor, creating a deeper, richer taste that makes a significant difference in the final broth.

After roasting the bones until they are nicely browned, I transfer them to my slow cooker. This method allows the bones to simmer gently, extracting maximum flavor and nutrients. I add all the ingredients to the slow cooker: vegetables like carrots, celery, and garlic, along with aromatic bay leaves and peppercorns. These ingredients not only add flavor but also contribute to the nutritional value of the broth.

I usually let the mixture simmer for at least 12 hours. However, I find that the longer it simmers, the better it becomes. A longer cooking time results in a richer, more concentrated broth that is packed with collagen, amino acids, and essential minerals. Sometimes, I let it simmer for up to 24 hours to ensure I get the most out of the bones.

Once the broth is ready, I carefully strain it to remove the bones and vegetables, leaving behind a clear, golden liquid. I then pour the broth into jars, which I always have plenty of on hand. Storing the broth in jars makes it easy to use whenever I need it, whether for a warm, nourishing drink or as a base for soups, stews, and sauces. The jars of bone broth can be refrigerated for up to a week or frozen for longer storage, ensuring I always have a nutritious and flavorful ingredient ready to elevate my dishes.

Essential and Flavorful Vegetables for Beef Bone Broth

When making beef bone broth, you can use a variety of vegetables to enhance the flavor and nutritional profile. Here are some great options:

Essential Vegetables

Carrots: They add natural sweetness and depth to the broth.
Celery: This brings a fresh, savory note and balances the flavors.
Onion: A classic base for any broth, onions add richness and sweetness. You can use yellow, white, or even shallots.

Flavor Enhancers

Garlic: Adds a wonderful aroma and flavor. You can use whole cloves or chopped garlic.
Leeks: These can provide a mild, sweet onion flavor.
Mushrooms: Varieties like shiitake or cremini contribute umami flavor and depth.

Additional Flavorful Additions

Tomatoes: Fresh or canned tomatoes can add a slight acidity and depth of flavor.
Parsnips: These have a sweet, earthy flavor that can complement the broth nicely.
Herbs: Fresh herbs like thyme, bay leaves, or parsley can enhance the flavor. Just remember to add them towards the end of cooking to keep their freshness.

Greens

Spinach or Kale: If you want to add some greens, toss them in during the last hour of cooking for added nutrition.

Optional Ingredients

Bell Peppers: They can add a sweet and slightly tangy flavor.
Fennel: For a hint of anise flavor, consider adding fennel bulbs.
Zucchini: This can be a nice addition if you have it on hand, though it’s not traditional for broth.

Feel free to mix and match based on what you have at home or what flavors you enjoy! Do you have any specific vegetables in mind that you’d like to use?

What Are the Best Beef Cuts for Making Bone Broth?

In this recipe, I use bone marrow for the beef bone broth because it adds a rich, creamy texture and deep flavor to the broth.

Here are some great options to consider for beef bone broth:

Marrow Bones: These are the best for a flavorful and nutrient-rich broth. They contain gelatin and collagen, which are great for your skin and joints.
Knuckles: They have a lot of connective tissue and will release collagen into the broth, enhancing its health benefits and richness.
Oxtail: This cut is meaty and gelatinous, making for a flavorful broth.
Beef Shank: This cut also has some bone and a good amount of meat, which contributes to a hearty flavor.
Short Ribs: They have both meat and bone, adding depth and richness to the broth.

Using a mix of these cuts can give your broth a complex flavor and lots of nutrients. But if you’re aiming for that rich, creamy mouthfeel, bone marrow is definitely the way to go! Have you tried using other cuts in your broth, or do you stick with marrow?

Where to Use Bone Broth

You might be wondering where to use this delicious broth. Here are some of my favorite ways:

Soups and Stews: It’s the perfect base! Just swap out water for bone broth, and you’ll elevate your dish instantly.
Cooking Grains: When I cook rice, quinoa, or pasta, I use bone broth instead of water. It adds so much flavor!
Sauces and Gravies: Bone broth is a game-changer for sauces and gravies. It makes them richer and more savory.
Vegetable Dishes: Steam or sauté your veggies in bone broth instead of oil or water. Trust me, it’s a tasty upgrade!
Braising Meat: I love using bone broth when braising meats. It keeps everything moist and infuses it with flavor.

Ways I Enjoy Bone Broth

Let me share some of my favorite ways to enjoy bone broth:

Sipping: I love warming up a mug of bone broth and sipping it like tea. It’s such a cozy drink, especially on chilly days!
Soup Base: I use it as a base for all my soups and stews. It adds so much depth, whether it’s a beef stew or a simple veggie soup.
Cooking Liquid: When cooking grains or veggies, I swap out water for bone broth. The flavor boost is amazing!
Sauces and Gravies: I use bone broth in my sauces instead of stock or water. It just makes everything taste better!
Smoothies: I know it sounds a bit weird, but sometimes I add a splash of bone broth to my morning smoothie. It’s a great way to sneak in extra protein and nutrients!

Incorporating bone broth into my cooking has really opened up a whole new world of flavor and nutrition for me. Each method not only boosts my meals but also keeps me stocked up on all those good nutrients. Have you ever tried bone broth in your dishes? If not, you’ve got to give it a go!

How to Store Beef Bone Broth

Cool It Down:
- Let It Cool: After cooking, I always let my broth cool to room temperature. This step prevents condensation from forming in the storage containers, which helps maintain that rich flavor.
Strain the Broth:
- Remove Solids: I grab a fine mesh strainer or some cheesecloth to strain out the bones and any leftover veggies. This leaves me with a clear, delicious broth that’s ready to use.
Choose Storage Containers:
- Jars or Containers: I prefer glass jars for the fridge, but when I’m freezing, I reach for airtight containers or freezer-safe bags. I always leave about an inch of space at the top of the jars to allow for expansion when the broth freezes.
Refrigeration:
- Store in the Fridge: If I plan to use the broth within a week, I pop it in the fridge. It stays fresh for about 5-7 days. Just the other day, I used some broth that had been in there for five days to make a comforting soup, and it tasted just as good!
Freezing:
- Freeze for Longer Storage: When I want to keep my broth for longer, I pour it into freezer-safe bags. I usually flatten the bags for easier storage. It can last up to six months in the freezer without losing its flavor.
- Ice Cube Trays: I love using ice cube trays for portioning. After the broth freezes, I transfer the cubes to a freezer bag. This way, I can grab a couple of cubes whenever I need a quick flavor boost for a dish.
Label and Date:
- Keep Track: I always label my containers with the date I made the broth. It helps me keep track of freshness, so I never have to guess how long it’s been sitting there.

Thawing and Reheating

Thawing: When I’m ready to use my frozen broth, I let it thaw in the refrigerator overnight. If I’m in a hurry, I place the container in a bowl of warm water, which works wonders!
Reheating: I gently reheat the broth on the stove or in the microwave until it’s hot. If it seems too thick, I add a splash of water to bring it back to the perfect consistency.

Storing my beef bone broth properly means I always have a nutritious base ready for soups, stews, or sipping. Last week, I pulled out a jar of frozen broth to whip up a quick noodle soup, and it felt like a warm hug on a chilly day. Have you found any favorite methods for storing your broth?