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Homemade Roasted Beef Bone Broth š
Have you tried making your own bone broth at home yet? If not, then here’s the sign you’ve been waiting for!
It’s a simple process as this is mostly hands-off cooking time. The longer it simmers, the more goodness is drawn out of the bones.
This recipe is sure to become a favorite at your house because we’ve included two special “tricks” to create the most incredible flavor.
First, we’re roasting the bones which is really worth the extra effort as far as flavor goes.
Secondly, we’re throwing in an old parmesan rind. Once you’ve tried it you won’t go back.
š±Feel free to add ANY additional root veggies and/or herbs to your broth as this will just add more flavor and depth.
I love to keep homemade bone broth on hand to create my favorite soups and also add to our recipes. Nothing intensifies flavors and nutrients quite like homemade bone broth in my opinion.
But also I love to heat up a mug of bone broth almost daily and sip it slowly (similar to hot tea) as a “snack” or maybe when I’m feeling a bit hungrier or snackish (think late at night!) The warm cozy savory goodness combined with a protein boost really helps!
Bone broth is a type of liquid broth made by simmering bones in water along with seasonings, herbs and vegetables for multiple hours. In comparison, traditional broth is made in a similar way, but without the use of bones in the mixture and for a shorter period of time.
Even though it seems like itās a new fad, bone broth has actually been around for centuries. Hunter-gatherers used to use otherwise inedible parts of the animals that they harvested and turn them into a broth that they could drink. Bone broth can be made using bones from just about any animal, and things like feet and connective tissue can be used in the process as well.
I refer to my homemade Bone Broth as liquid gold!
Some Bone Broth Health Benefits Include:
ā¢ Highly nutritiousāanimal bones and connective tissue contain an important protein called collagen, and one cup of bone broth can provide about 9 grams of high quality protein. Collagen is highly nutritious, and you can read more about its benefits here. In addition, bone broth can contain a variety of minerals like calcium, magnesium and phosphorus as well as B vitamins and other nutrients, depending on how it is made.
ā¢ Supports gut healthābone broth contains the important amino acid glutamine, which is essential for nourishing the gut lining. Combined with collagen, glutamine in bone broth can help repair damaged intestinal linings that may be causing digestive problems or difficulty absorbing nutrients.
ā¢ Good for joint healthābone broth also contains the proteins glucosamine and chondroitin which have been shown by many studies to support healthy tissue in joints, and reduce joint pain in athletes, those with osteoarthritis, and more.
Read the full article here.
I added a Parmesan Rind to this broth for flavor since I had it on hand. I highly recommend that you try this out with your own broth!
The question is: What are Parmesan rinds?
Parmesan rinds are just what they sound like: the rind from real Parmesan cheese. Authentic Parmesan cheese has a protective rind that develops all along the outside, kinda like its crust.
The rind contains all the flavors of the cheese, but it’s basically inedible (it’s actually fine to eat, but the texture is hard to actually chew). It’s FANTASTIC to cook with!
Adding a Parmesan rind to your soup will add a lot of dimensions to the flavor. Parmesan rinds don’t melt, but they do soften a bit. It will just sit in your soup and infuse it with all of that rich flavor.
Plus, they are cheap!
I like to save the rinds from the Parmesan cheese I purchase (they’ll stay good in the fridge for months!), but you can also buy rinds from cheese shops and high-end grocers; they’re often extremely inexpensive!
Makes about 15 cups
Ingredients:
- 3-5 lbs grass-fed beef or bison meaty bones
- sea salt and ground pepper, to taste
- 2 large onions, chopped
- a whole stalk of fresh celery, chopped
- 4 large carrots, chopped
- 2 parsnips, chopped
- 3 fresh garlic cloves, peeled
- a handful of fresh thyme
- 2 bay leaves
- 4 quarts water plus more
Optional but highly recommended:
- 1 parmesan rind
- fresh parsley to garnish
Instructions:
Preheat your oven to 425 degrees f.
Place your meaty bones in a large roasting pan and season generously with sea salt and pepper. Roast in your preheated oven for 30 minutes.
Once the time is up, flip the roasted bones over and then add all of your chopped veggies and garlic to the roasting pan.
Return to your preheated oven and roast for another 30 minutes.
Carefully transfer the bones and veggies to a large 6 quart (or larger) stock pot.
Add the thyme, bay leaves, and parmesan rind, then fill it with water until everything is submerged. It will fit about 4 quarts of water give or take. Adjust to your pot.
Bring to a boil over HIGH heat, then reduce the heat to LOW and simmer, covered tightly for at least 6 hours. You may simmer your broth longer if desired up to 24 hours or so. You’ll need to keep a good eye on it so that it’s constantly covered with some water or you’ll burn your broth (and possibly create a fire hazard). Plan to check on it once every hour or so to be safe, and add a bit more water as needed.
Allow your broth to cool until it’s safe to handle, then strain and discard the solids.
After cooking you’ll be left with a little over 3 quarts, or about 15 cups of broth.
Cool completely then refrigerate until all the fat has set on top; skim the fat and discard.
Keep refrigerated for up to 4-5 days or freeze in 1-cup batches for up to 3 months.
Enjoy!
ā¤ļøRachel
Ingredients
- 3-5 lbs grass-fed beef or bison meaty bones
- sea salt and ground pepper, to taste
- 2 large onions, chopped
- a whole stalk of fresh celery, chopped
- 4 large carrots, chopped
- 2 parsnips, chopped
- 3 fresh garlic cloves, peeled
- a handful of fresh thyme
- 2 bay leaves
- 4 quarts water plus more
optional but highly recommended:
- 1 parmesan rind
- fresh parsley to garnish
Instructions
- Preheat your oven to 425 degrees f.
- Place your meaty bones in a large roasting pan and season generously with sea salt and pepper. Roast in your preheated oven for 30 minutes.
- Once the time is up, flip the roasted bones over and then add all of your chopped veggies and garlic to the roasting pan.
- Return to your preheated oven and roast for another 30 minutes.
- Carefully transfer the bones and veggies to a large 6 quart (or larger) stock pot. Add the thyme, bay leaves, and parmesan rind, then fill it with water until everything is submerged. It will fit about 4 quarts of water give or take. Adjust to your pot.
- Bring to a boil over HIGH heat, then reduce the heat to LOW and simmer, covered tightly for at least 6 hours. You may simmer your broth longer if desired up to 24 hours or so. You'll need to keep a good eye on it so that it's constantly covered with some water or you'll burn your broth (and possibly create a fire hazard). Plan to check on it once every hour or so to be safe, and add a bit more water as needed.
- Allow your broth to cool until it's safe to handle, then strain and discard the solids.
- After cooking you'll be left with a little over 3 quarts, or about 15 cups of broth.
- Cool completely then refrigerate until all the fat has set on top; skim the fat and discard.
- Keep refrigerated for up to 4-5 days or freeze in 1-cup batches for up to 3 months.
- Enjoy!
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