Beef Bone Broth

We butchered an entire cow this year and I didn’t want to waste any of it so I tried making bone broth again. My family wants to move out of the house when I make this because the smell is so strong so… beware… make this when you know you won’t have company over for awhile. Also, the last time I made this, the flavor was so strong that it ruined one of my meals. Now I know to add lots of veggie scraps (I freeze onion tops/peel, carrot tops and celery tops and save for use in my broth). Also, be sure to dilute it to taste in recipes.

Beef Bone Broth

Ingredients

• Beef bones to fill a crock pot
• Leftover veggie scraps (tops, peels, etc.) from onion, carrots and celery. Peppers would work well too
• Water (non chlorinated)
• Apple Cider Vinegar

Directions

Place beef bones and veggie scraps in a crock pot. Fill either with as many as you have or enough so they aren’t moving around too much when you add water.

Fill with water, leaving about an inch of headspace.

Add a couple tablespoons of apple cider vinegar.

Turn on low heat for 12-24 hours or until desired flavor is reached. My last batch had big and thick bones and I cooked it about 20 hours. The bones didn’t crush (my chicken bones will crush between my fingers when the chicken bone broth is done), but it was done regardless.

Once done, let cool.

Remove with tongs and discard as many bones and scraps as you can.

Line a mesh strainer with a paper towel and place over a large spouted bowl.

Pour remaining contents of broth through the strainer. Toss the solids and pour the liquid into ball jars or plastic quart size containers (or any container of choice). Freeze or use in soups, or in place of water for rice.

Be sure to taste your broth before adding to your recipe because you may need to dilute.

Enjoy!