Bone Broth Recipes

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BEEF BONE BROTH



Beef Bone Broth image

Look for soup bones--including necks, shanks, knuckles, backs and marrow bones--at the meat department at your supermarket. (You may need to ask the butcher.) Be sure to roast the bones until they become very dark brown in color (almost burnt in some places) to give your broth the richest flavor and deepest color. To remove the most fat, refrigerate the broth overnight.

Provided by Annie Peterson

Categories     Healthy Beef Main Dish Recipes

Time 8h30m

Number Of Ingredients 13

4 pounds beef soup bones
2 tablespoons extra-virgin olive oil
4 medium carrots, cut into 2-inch pieces
4 stalks celery (with leaves), cut into 3-inch pieces
2 medium onions, quartered
2 medium tomatoes, halved
1 head garlic, halved crosswise
16 cups cold water
2 tablespoons cider vinegar (see Tip)
2 sprigs thyme
2 bay leaves
1 tablespoon whole black peppercorns
1 tablespoon kosher salt

Steps:

  • Arrange racks in upper and lower thirds of oven; preheat to 400 degrees F.
  • Place soup bones on a rimmed baking sheet and drizzle with oil. Roast on the bottom rack for 30 minutes.
  • Combine carrots, celery, onions, tomatoes and garlic on a second rimmed baking sheet. Move the bones to the upper rack and place the vegetables on the lower rack. Roast until the bones are deep brown and the vegetables are starting to brown in spots, 30 to 45 minutes more.
  • Transfer the bones and vegetables to a 10- to 12-quart stockpot. Add 1 cup water to the bone pan and scrape up any browned bits with a wooden spoon; add to the pot. Add the remaining 15 cups water, vinegar, thyme, bay leaves, peppercorns and salt. Cover and bring to a boil over high heat. Reduce heat to maintain a low simmer and cook, covered, for 8 hours.
  • Remove the bones (if desired, remove any meat from the bones and save for another use). Strain the broth through a large sieve into a large bowl; discard the solids. Skim fat from the surface, if desired.

Nutrition Facts : Calories 0.6 calories, Sodium 587.5 mg

BEEF BONE BROTH



Beef Bone Broth image

Beef bone broth is a cousin of stock-- both are made by long-simmering bones and vegetables to extract collagen, but broth also includes more flavoring agents, like star anis, ginger and salt. Sure, you can buy boxes of the stuff at the store, but homemade bone broth has the best taste and is easy to make because it is mostly hands-off. In this recipe, we roast the bones and aromatics first, which imparts a deep, caramelized flavor. Bone broth is perfect for sipping, but it also takes soups, braises, sauces and stir-fries to another level. (And because it is thicker than regular stock, it gives dishes body.) Make sure to freeze whatever you don't use in containers of different sizes so you can quickly thaw just the amount you need.

Provided by Food Network Kitchen

Categories     side-dish

Time 10h30m

Yield about 8 cups broth

Number Of Ingredients 14

8 pounds mixed beef leg bones, such as marrow and knuckle bones
Kosher salt
1 tablespoon whole allspice berries
1 teaspoon whole black peppercorns
8 star anise pods
4 medium carrots (about 8 ounces), cut in half
3 stalks celery (about 6 ounces), cut into thirds
3 cinnamon sticks
2 heads garlic (about 5 ounces), halved through the middle
2 medium yellow onions (about 1 pound), halved with the stem intact
1 large handle ginger (about 4 ounces), halved through the middle
2 tablespoons neutral oil, such as vegetable or canola
3 tablespoons rice wine vinegar
1/4 cup low-sodium soy sauce

Steps:

  • Preheat the oven to 425 degrees F.
  • Put the beef bones in a large, deep stockpot and cover with cold water. Bring to a boil over medium-high heat. Lower to a simmer and cook for 20 minutes to remove any impurities. Drain the bones and rinse them under cold water (reserve the pot). Transfer the bones to a baking sheet in an even layer and season with 2 teaspoons salt.
  • Put the allspice berries, peppercorns, star anise pods, carrots, celery, cinnamon sticks, garlic, onions and ginger on a separate baking sheet. Drizzle with the oil and season with 1 teaspoon salt. Place both baking sheets in the oven and bake until the vegetables are softened and golden brown and the beef bones are caramelized, about 30 minutes.
  • Transfer the bones and vegetables back to the reserved stockpot. If there are any golden bits on either baking sheet, carefully pour 1/2 cup hot water onto them, gently scrape up with a wooden spoon and pour the water and bits into the pot. Add 1 tablespoon of the rice wine vinegar, then cover the bones and vegetables with cold water and bring to a boil over medium-high heat. Reduce the heat to low and simmer, covered slightly and occasionally skimming away the foam and any fat that rises to the top, until the broth is a deep brown and as much flavor and collagen as possible has been removed from the bones, 5 to 7 hours.
  • Strain the broth into a large heatproof bowl or storage container. Compost the bones and vegetables. Stir in the soy sauce, remaining 2 tablespoons rice wine vinegar and 1 teaspoon salt and let cool at room temperature for 1 hour.
  • Refrigerate, covered, until chilled and all the fat has risen to the top and hardened. Use a spoon to remove the fat from the top and compost. .
  • To serve, heat the bone broth until heated through and no longer gelatinous. Season to taste, if desired. Store any leftovers in an airtight container in the refrigerator for up to 1 week. Freeze for up to 2 months.

BONE BROTH



Bone Broth image

After bout upon bout of sickness with the start of the school year, a friend showed me her bone broth recipe. This is a great way to use up old chicken, pork, or beef bones (or just go buy some fresh!) that adds tons of amazing nutrients and amino acids to your diet! 10 minutes of prep, a day of your house smelling like a roast, and you have a fantastic, versatile base for soups, stews, and so much more!

Provided by mwm080709

Categories     Soups, Stews and Chili Recipes     Broth and Stock Recipes

Time P1DT40m

Yield 8

Number Of Ingredients 8

cooking spray
1 (6 ounce) can tomato paste
2 pounds beef bones
6 cups cool water, or as needed
2 onions, thickly sliced
2 carrots
3 cloves garlic, crushed
2 bay leaves

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Spray a roasting pan with cooking spray.
  • Spread tomato paste onto beef bones and place in the prepared roasting pan.
  • Bake in the preheated oven until bones begin to brown, about 30 minutes.
  • Transfer bones to a slow cooker and pour in enough water to cover bones. Add onions, carrots, garlic, and bay leaves to broth mixture.
  • Cook on Low for at least 24 hours.
  • Strain broth through a fine-mesh strainer into a container and refrigerate.

Nutrition Facts : Calories 49.4 calories, Carbohydrate 11.4 g, Fat 0.2 g, Fiber 2.4 g, Protein 1.8 g, SaturatedFat 0.1 g, Sodium 186.2 mg, Sugar 5.8 g

SLOW-COOKER BONE BROTH



Slow-Cooker Bone Broth image

When it's warm it looks like beefy tea and when it's cold it looks like a savory gelatin. Some drink it for nourishment and others use it as a replacement for their morning coffee. Whatever your reason for liking bone broth, a slow cooker makes it easy to cook-and eliminates the need to simmer a pot over an open flame for 12 plus hours. Enjoy it plain, or try a few of our tried-and-tested flavor additions to customize and brighten your cup.

Provided by Food Network Kitchen

Time 13h25m

Yield about 2 quarts

Number Of Ingredients 12

3 pounds beef oxtails or short ribs
3 pounds beef bones, such as marrow, knuckle or neck bones
3 tablespoons tomato paste
3 medium carrots, cut into large pieces
3 stalks celery, cut into large pieces
1 onion, quartered
3 cloves garlic, smashed
5 sprigs fresh parsley
3 bay leaves
12 black peppercorns
1/2 cup apple cider vinegar
crushed lemongrass

Steps:

  • Preheat the oven to 400 F.
  • Arrange the oxtails and bones on a baking sheet and rub all of the pieces with the tomato paste. Roast the bones until very brown in spots, about 45 minutes.
  • Transfer the roasted bones to a 7-quart slow cooker. Use a metal spatula to scrape up any of the brown bits from the baking sheet and add them to the slow cooker, too. Nestle in the carrots, celery, onion, garlic, parsley and bay leaves. Toss in the peppercorns. Pour in the vinegar and 8 cups water (the water should just cover the bones and vegetables).
  • Set your slow cooker to low and cook anywhere from 12 to 24 hours, the broth will be deeper and stronger in flavor the longer it cooks.
  • Once you've decided the broth is ready, remove the insert and transfer the bones and pieces of meat to a baking sheet with tongs. Strain the remaining broth through a fine sieve. Let cool to room temperature. Let the bones cool and pick off and reserve any good-looking pieces of meat to add to soups and stews.
  • Store the bone broth in airtight containers for up to 5 days in the refrigerator or up to 3 months in the freezer. Serve hot with desired mix-ins.

HOMEMADE BONE BROTH



Homemade Bone Broth image

Bone broth is excellent in place of stock or broth called for in recipes. It's also enjoyable on its own or as a base for soup. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Lunch

Time 1h30m

Yield about 2-1/2 quarts.

Number Of Ingredients 8

4 pounds meaty beef soup bones (beef shanks or short ribs)
2 medium onions, quartered
3 chopped medium carrots, optional
1/2 cup warm water (110° to 115°)
3 bay leaves
3 garlic cloves, peeled
8 to 10 whole peppercorns
Cold water

Steps:

  • Place bones in a large stockpot or Dutch oven; add enough water to cover. Bring to a boil over medium-high heat; reduce heat and simmer 15 minutes. Drain, discarding liquid. Rinse bones; drain. , Meanwhile, preheat oven to 450°. In a large roasting pan, roast boiled bones, uncovered, 30 minutes. Add onions and, if desired, carrots. Roast until bones and vegetables are dark brown, 30-45 minutes longer; drain fat., Transfer bones and vegetables to a large stockpot or Dutch oven. Add 1/2 cup warm water to roasting pan; stir to loosen browned bits. Transfer pan juices to pot. Add seasonings and enough cold water just to cover. Slowly bring to a boil; this should take about 30 minutes. Reduce heat; simmer, covered, with lid slightly ajar, 8-24 hours, skimming foam occasionally. If necessary, add water to keep ingredients covered. , Remove beef bones; cool. Strain broth through a cheesecloth-lined colander, discarding vegetables and seasonings. If using immediately, skim fat. Or, refrigerate 8 hours or overnight; remove fat from surface.

Nutrition Facts : Calories 30 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 75mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 6g protein.

SLOW COOKER BONE BROTH



Slow Cooker Bone Broth image

This is a simple bone broth recipe that is said to help reduce joint pain and inflammation. Side effects include good health, smiles all around, and a happy stomach.

Provided by The Gruntled Gourmand

Categories     Soups, Stews and Chili Recipes     Broth and Stock Recipes

Time 8h50m

Yield 8

Number Of Ingredients 10

3 pounds beef bones, or more to taste
3 carrots, chopped
2 stalks celery, chopped
1 onion, chopped
5 cloves garlic, smashed
1 teaspoon whole black peppercorns
2 bay leaves
cold water to cover
2 tablespoons apple cider vinegar
kosher salt to taste

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil; spread beef bones out on prepared baking sheet.
  • Roast bones in the preheated oven until browned, 25 to 30 minutes.
  • Place carrots, celery, onion, garlic, peppercorns, and bay leaves in a slow cooker. Place roasted bones over vegetables; pour in enough cold water to cover bones. Add apple cider vinegar and kosher salt.
  • Cook on Low for 8 hours. Pour broth through a fine-mesh strainer into a bowl and discard any strained solids.

Nutrition Facts : Calories 26.6 calories, Carbohydrate 6 g, Fat 0.1 g, Fiber 1.4 g, Protein 0.7 g, Sodium 77.3 mg, Sugar 2.5 g

BEEF BONE BROTH



Beef Bone Broth image

The longer you cook this nourishing broth, the more savory and concentrated it will become. Roasting the bones and vegetables beforehand will add even more flavor and richness. Season with salt and sip this restorative broth on its own, use it as a cooking liquid for grains or legumes, or deploy it as a base for sauces and soups like hearty, healthy Detox Pho.

Provided by Rhoda Boone

Categories     Soup/Stew     Beef     Garlic     Onion     Celery     Carrot

Yield Makes about 8 cups of broth, depending on cooking time

Number Of Ingredients 11

4 pounds beef bones, preferably a mix of marrow bones and bones with a little meat on them, such as oxtail, short ribs, or knuckle bones (cut in half by a butcher)
2 medium unpeeled carrots, cut into 2-inch pieces
1 medium leek, end trimmed, cut into 2-inch pieces
1 medium onion, quartered
1 garlic head, halved crosswise
2 celery stalks, cut into 2-inch pieces
2 bay leaves
2 tablespoons black peppercorns
1 tablespoon cider vinegar
Special equipment:
6-quart (or larger) stockpot or a large slow cooker

Steps:

  • Preheat oven to 450°F. Place beef bones, carrots, leek, onion, and garlic on a roasting pan or rimmed baking sheet and roast for 20 minutes. Toss the contents of the pan and continue to roast until deeply browned, about 20 minutes more.
  • Fill a large (at least 6-quart) stockpot with 12 cups of water (preferably filtered) . Add celery, bay leaves, peppercorns, and vinegar. Scrape the roasted bones and vegetables into the pot along with any juices. Add more water if necessary to cover bones and vegetables.
  • Cover the pot and bring to a gentle boil. Reduce heat to a very low simmer and cook with lid slightly ajar, skimming foam and excess fat occasionally, for at least 8 but up to 24 hours on the stovetop. (Do not leave on stovetop unattended, simply cool and continue simmering the next day.) The longer you simmer it, the better your broth will be. Add more water if necessary to ensure bones and vegetables are fully submerged. Alternately, you can cook the broth in a slow cooker on low for the same amount of time.
  • Remove the pot from the heat and let cool slightly. Strain broth using a fine-mesh sieve and discard bones and vegetables. Let continue to cool until barely warm, then refrigerate in smaller containers overnight. Remove solidified fat from the top of the chilled broth.

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