Where’s the beef?

I recently shared a how-to on making chicken bone broth, and thought it prudent to follow up with instructions for rustling up some magical, healing beef bone broth.

There’s an extra step involved in making beef bone broth – roasting the bones before beginning the long simmer sets the stage for a deluxe, rich, carmelized flavour.

To start, head to your nearest butcher/supermarket and pick up a bag of beef bones. Look for bones with lots of marrow, and if possible, from grass-fed and/or organic sources. Plop them onto a baking sheet and roast in an oven set at 350 degrees for about 45 minutes.

Toss the roasted bones into your slow cooker. And don’t forget the drippings. Add about 1/3 to 1/2 cup of raw apple cider vinegar, some chopped organic vegetables (onion, carrot, celery, for example), a couple of bay leaves, sea salt, pepper. Top with water to about an inch from the top of the pot. Let sit for at least 30 minutes to allow the acidic vinegar to begin permeating the bones and coaxing out the minerals.

Turn the slow cooker to the ‘low’ setting. (This is critical – a long, gentle, slow simmer is how the most nutritious and tasty bone broths are created.) Simmer for 24 hours.

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Remove bones and strain broth into big bowl. Ladle into glass jars, leaving about 2 inches from jar top  to allow for breathing expanse, especially if freezing. Let sit sans lids on counter top until slightly cooled, then place lids on jars and move to refrigerator. Once sufficiently chilled, you can park some of the jars in the freezer.

Be sure to remove the thick layer of fat that will form at the top of the jar and…enjoy! Feel free to further season to taste.

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The thicker and more viscous the broth after chilling, the higher the content of gelatin…aka collagen…aka gorgeous hair, skin and nails!