Embrace Your Destiny: Making Bone Broth

Making the Broth

Two pounds of beef bones looks like this after they have been roasted in the oven on 350 degrees for an hour. The longer the roasting time, the better the flavor seems to be. I got my recipe from Mother Earth website. Since that first time, I have talked to other broth makers, butchers and chefs, and  experimented. The following recipe is what I have found works for me. Each time I might do some slight variation. The two "must do" secrets are to use several tablespoons of apple cider vinegar, and cook at least 24 hours, but better at 48 hours. Everything else contributes to the end product and flavor. Also, don't forget that all ingredients need to be organic!

Ingredients:
2 pounds beef bones roasted 1 hour in 350 degree oven
2 -3 stalks celery
2 large carrots
3-4 cloves garlic, crushed
1 very large or 2 medium size onions
12 to 16 cups filtered water
1 tablespoon pepper
bunch rosemary or other fresh herbs
bay leaf
2-3 tablespoons apple cider vinegar
Ginger pieces, about the size of the thumb
Tumeric, 3 to 4 nice size nubs
Dried seaweed - 4 to 5 inches torn off

vegetables prepared for cooking.

Put the vegetables in the crock pot with the bones. Add 12 to 16 cups of water until the liquid is 1/2 inch from the top. You will need to add water during the cooking. During the last 8 to 12 hours of cooking, I add the ginger, turmeric and seaweed. These ingredients add both flavor and additional nutritional value helping with inflammation particularly. 


The final step is the pour up process. I assemble all the jars, tools and other equipment on the counter before starting. The whole process takes about 15 minutes. This recipe make 4 to 5 quarts of broth in my crockpot. I use the wide mouth Kerr jars. The supplies for pouring up the broth include a large strainer, 4 quart measuring cup, ladle, wooden spoon, tongs,wide mouth funnel and large bowl. I let the broth cool before starting the straining process. It's easier with two people, but can be done by one. Donnie always likes to help. I use the tongs to pull out the bones, meat pieces and as many of the big pieces of vegetables as possible. Then I use the ladle to transfer the broth into the strainer which is held or sits on top of the 4 quart measuring cup. I use the ladle or the wooden spoon to squeeze out the juice. Then I dump the remaining debris into a big bowl.

The wide mouth funnel helps keep the mouth of the jar clean. Fill to the line or at least 1 inch from the rim. This is especially important if you will be freezing the broth. The broth needs room to expand. Let the jars cool before placing them in the freezer. Sometimes I put them in the refrigerator before placing in the freezer. I have had a couple jars break which I'm sure was a result of changing the temperature too quickly. You can keep what you will use up within two days in the refrigerator. Food safety is extremely important when making the broth. Always use sterilized jars and lids. Clean and sanitize the work surface before and after pouring up the broth and always use clean tools. 

I have discovered some interesting uses of the broth other than simply drinking it. The next post will include some of my favorite uses.