Jess
Silver Post Medal for All Time! 267 Posts 
My friend won the meat from an entire cow at a school raffle. She gave me about 6 pounds of beef bones to make broth and had another 4 pounds for herself. I made this recipe with her and then made it again at home. This nutritious broth can be used to make all sorts of soups: French onion, beef barley or even pho.
Prep Time: 20 minutes
Cook Time: 8-24 hours
Total Time: 18-36 hours
Yield: 8-10 cups
Ingredients:
- 6 lb beef bones with meat
- 1 onion, quartered
- 2 carrots, cut in large pieces
- 2 celery stalks, cut in large pieces
- 5 garlic cloves, smashed
- 1 leek, cut in large pieces
- 1 Tbsp cider vinegar
- 2 bay leaves
- 1 Tbsp peppercorns
Steps:
- Place the bones and vegetables on a roasting pan. Roast them in a 450 degree F oven for 20 minutes, turning the bones once to ensure even roasting.
- Add the roasted bones and veggies to a large stockpot and cover with water. I deglazed the pan slightly with water to get as much as possible in the pan. Add in the vinegar (helps the bones break down), peppercorns and bay leaves. Bring just to a boil and then simmer on low for 8 to 24 hours. I placed my stockpot in the refrigerator overnight and started cooking it again in the morning. It should be a nice brown color with a beef taste.
- Remove your broth from the heat. I put another stockpot next to mine and use a fine meshed bag in addition to my metal strainer. Cheesecloth can also be used. As my stockpot is too large for me to pick up, I put the contents into the strainer and allow it to drain. The volume is too much to fit the strainer so I do it in batches, letting it drip for a few minutes before emptying it into the garbage. As I got down to the bottom, I could pick up the stockpot and pour the last of it into the strainer.
- Cover the broth and place in a refrigerator until the fat has risen to the top. I usually leave it overnight again. The hardened fat should be easy to scoop off the top and discard. The broth will be gelatinous until it is heated. Use the broth within 5 days or freeze it for up to 6 months.
You can make this in a slow cooker or pressure cooker also. Just keep it on low.
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15mhhm15
Diamond Post Medal for All Time! 1,298 Posts November 26, 20200 found this helpful
That beef broke broth sounds so good! Yes, I leave mine overnight to remove the fat too!!
November 27, 20200 found this helpful
I did the exact same thing with chicken bones only put them in the Crock-Pot for 36 hours on the keep warm setting, WOW was it ever good, amazing taste.
Jess
Silver Post Medal for All Time! 267 Posts November 28, 20200 found this helpful
I did that with my turkey frame from Thanksgiving too. I make the broth right in the roasting pan.
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