Rustic Bone Broth: Why make it and How to make it
Bone Broth is honestly not something I had ever heard of early in my life. Chicken broth yes, along with many hearty soups my mother made for me when I was a child. However, the art of slow cooking bones for literally hours is not something I was aware of.
I will admit I definitely missed out on some delicious broth over the years and I am so glad I finally learned how to make this broth myself. While the bones are roasting and then simmering the smell is fantastic. Anyone coming into your home or apartment will ask what you are cooking-it’s that good. The recipe is easy to make, all it takes is a little prep time and the ability to check occasionally check on the broth while it is cooking. The best part of making bone broth is the health benefit of the broth itself. The collagen that is in the bones is released into the broth itself, and collagen is associated with skin and bone health in humans. The gelatin created from the roasting and boiling of the bones has been proven to help with gut and digestion health. Along with joint and gut health, the amino acid glycine, which is found in bones, also may help healthy sleep patterns. And who doesn’t need a good nights sleep?
Getting back to the broth itself, the flavor is smooth, almost as if it is infused with butter. I have used the broth in Egg Drop Soup, Vegetable Soup and many other broth based recipes. The best thing about this recipe is that it makes a lot of broth, so you will have at least 4 Quart Size freezer bags leftover when you are done along with one or two small containers to put in the refrigerator. I think you will find this to be one of your new favorite broth recipes. Enjoy!
Ingredients for Beef Bone Broth
Obviously you can’t have bone broth without the bones. I can get mine from any meat department and if you can’t find them then ask the butcher. They are large and inexpensive which is a win-win. I roast mine in a 9″ x 13″ roasting pan so you can estimate a minimum of four to six bones per pan.
Along with the bones I start out with Mirepoix, a lovely French word used in cooking circles that is synonymous with Celery, Carrots and Onions. These vegetables bring out a punch of flavor to the bones while they are roasting but are not added to the water when simmering. Only two spices are added to the broth-Montreal Seasoning goes on the bones while roasting and then salt is added to the broth. The amount of water I use will depend on the size of the bones and can vary. Usually 1 and a half gallons to 2 gallons is the norm for my broth. However, if you have a smaller Finally I add approximately 1 and half gallons of water, although the water will vary depending on the size pot you use.
The recipe couldn’t be simpler, and the finished product is phenomenal. As winter approaches don’t be afraid to try this recipe. You can stock up on gallons of broth for those chilly winter nights, or heat some and bring it in a thermos to work. The broth is versatile, delicious and easy to make.
Simple to Make Rustic Bone Broth
- 1 Pkg Raw Beef Bones Approximately 6-8 bones
- 1 Stalk of celery
- 1 Carrot
- 1 Medium Onion
- 1-2 Gallons Water
- 1-2 Tbsp Montreal Steak Seasoning
- Salt to taste
- Peel the carrot and onion then rough cut along with the celery stalk.
- Place the bones in a roasting pan and scatter cut vegetables on top, Sprinkle everything with Montreal Steak Seasoning
- Put the roasting pan in a 350 degree oven. Roast for approximately 45 minutes while stirring twice to make sure the veggies get coated with the juices coming out of the bones.
- Place your stock pot in the sink with a colander on top. When you see the marrow coming out of the bones, turn the oven off and pour the contents of the pan into the colander so the fat drips into the pot.
- When the fat is done dripping into the pot, lift the colander and using a large spoon remove the bones and place them into the pot. Toss the Mirepoix out since you will not need it again.
- Cover the bones with water. Try to take the water as close to the top of the pot as possible. Place the pot on the stove and turn the temperature to high. As soon as the water starts to boil turn the heat down to simmer and place a lid on the pot, leaving just a small opening at the top of the pot for some of the steam to escape. Cook for approximately 12 hours.
- Once you are done cooking the bones (try to cook for 12 hours if you can. If not you can do 10 hours) remove the bones with a slotted spoon. Add at least 1-2 tablespoons of salt. Some people prefer more salt and others prefer less. Taste and stir as you are adding the salt.
- After a few hours of cooling the collagen will start to form a heavy "cap" on the broth. DO NOT scrape this off! This is the best part of the broth. This will melt into the broth when you heat it up.
- To store either put into Zip Lock Freezer bags and place in the freezer or if you want to use the broth in the next day or two store in plastic containers in the refrigerator. Enjoy!