Many of you have inquired on how to make bone broth with our grass fed finished soup bones and marrow bones. And I thought it may be a great idea to post this recipe.
This is the short version of how to make bone stock, even though the bones should simmer for 12 to 72 hours.
Here are what you will need is a 2-4 lb. of grass fed and finished bones (soup, marrow, knuckles, neck), a stockpot, a stove or a crockpot, vinegar and water. The acid from the vinegar helps to break down the bones and release the minerals. The simmering brew will look repulsive with the chunks of fat and gelatin and will have an almost revolting smell… but don’t worry once the bones are removed and the broth is strained it will be delicious.
Here’s how I make bone broth:
2-4 lb. soup bones (marrowbones, knuckles)
2 Tbsp white vinegar
2- 3 litres of water (the larger the pot the more water you can add
Parsley is added to the simmering broth for 10 minutes just before finishing
1 onion, quartered
1 carrot cut in large chunks
1 celery cut in large chunks
3-4 sprigs oregano
3-4 sprigs thyme
1-2 cloves of garlic
2 tsp of Himalayan salt
The simplest way I found to make beef stock is to
- Place the bones in a pot
- Roast bones in the oven, either on broil or at 450 degrees Fahrenheit for flavor and color
- Add a quartered onion, a carrot, cut in large chunks, and a celery stick ,cut in large chunks.
- Add water to fill the pot 1 inch from the rim and cover the bones,
- Bring to a boil and remove the "scum" from the top, and
- Simmer on low on the stovetop, at 200 to 220 degree Fahrenheit in an oven or in a crockpot for 12 to 72 hours, the longer the better.
For more information on beef stock here are a few websites:
Winnipeg’s Richard Burr: Getting your Nutrients from Nutrient Dense Foods
Mark Sisson's: Cooking with Bones
Sarah Wilson has Sally Fallon’s beef stock recipe from Nourishing Traditions.