How to Make Beef Broth

In my previous post, you may have noticed that I use an extraordinary amount of beef broth to make my Tex Mex.  I do not actually buy my broth; rather I make it in the crock pot.  It is a bit of a process, but well worth the effort.  I am such an anti-MSG gal, that I go to great lengths to avoid the stuff.

If you are so inclined, here's the juice on broth making.

1.  The source of your bones matter.  I am fortunate enough to live in Austin, TX where there are local grocers who carry beef soup bones from locally raised, grass-fed cows.   This will give you the absolute best broth.  You'd be surprised at how many places carry beef soup and knuckle (the best!) bones.  Start asking around or find a local chapter of the Weston A. Price Foundation.  These folks will know and they will gladly share this information with you.

2.  You can make broth in the crock pot and then (once cooled), store the broth in the freezer.  I use the large wide mouth mason jars purchased by the dozen from Walmart.  I sterilize them in the dishwasher...nothing could be easier.

3.  It takes about 36-72 hours to make a great broth.  I usually turn my crock pot off at night just as I head to bed, cover it with 2 thick towels and restart it in the morning; however, you can leave it cooking all night if you prefer.

So, I know this sounds pretty complicated, but really you are just roasting a few bones, tossing them in a crock pot with a few veggies and then leaving them alone for 36-72 hours.

Gather the following:

3-5 lbs. of beef soup bones - if you can get a knuckle or two jump for joy
1/2 C. Vinegar ( I use Bragg's Apple Cider Vinegar)
2-3 stalks Celery (organic) - I just snap off a stalk and chop into 2-3 pieces and toss in the pot)
2 whole (organic) Onions (I don't peel the onion, I just quarter it and toss it in the pot)
2-3 (organic) Carrots (I never peel - I just snap them in half and toss them in the pot)
1/2 T. black Peppercorns
3-4 qts. filtered water (depending on amount of bones)

Roast the bones in the oven at 350-degrees for about an hour.  There will be some crusty, baked on goo sticking to the pan.  You will want to release this by adding a little water and heating it on the stove top for a minute or two, then adding it to the crock pot.

Take the roasted soup bones and put them in the crock pot, cover them with water and add the vinegar.  Let this sit for about an hour (with the crock pot off).  The vinegar will cause the bones to release trace minerals that will insure the quality of your broth.  This is really the key to nourishing broth.  However, feel free to skip this step and continue on.

Add the, the goo, all the veggies,  peppercorns and water to a large crock pot.  Turn on high for about an hour.  Skim off any foam that comes to the surface and then reduce the temperature to low.  Cook for at least 36 hours.  You may need to add a little water after 12 hours but remember that the broth increases in volume so leave 1-2" for expansion.

Since I turn my crock pot off at night; I cover it with two really thick towels.  This keeps it warm enough and I've never had any problems since I turn it back on first thing in the morning.

Once the broth is complete take it straight from the crock pot and pour it into jars.  To do this, I use a strainer and a canning funnel.  I set the funnel on top of the jar with the strainer sitting on top.  I then take a glass measuring cup and pour broth into the jars, leaving about 1 1/2" from the top.  I let them cool on the counter then refrigerate overnight.  The next morning I take the solid fat off the top  (save this for making french fries), reseal, label, and put in the freezer.

 
When I'm ready for my broth I just set it in the sink to thaw for a couple of hours and I'm ready for anything.  Best of all, it is fresh, flavorful and no nasty preservatives or flavor enhancers.