Beef Stock

Today is the first day of the Bone Broth Challenge. I'm giving away over $250 in prizes to the folks who eat the most broth this month.

To get you started off right, I thought I'd share my recipe for beef broth. Talk about nourishing! Chock full of minerals and healing gelatin, grass-fed beef broth not only heals the digestive tract, it's also great for your skin and bones.

Bone broth is rich in collagen, which we need for strong teeth, bones, hair and fingernails. Instead of getting collagen injections in our lips, why not just eat more broth?

Think it's too hot to eat beef broth in summer? How about making some refreshing chilled gazpacho soup?

Now go enter the Bone Broth Challenge! You could win a 12-quart Le Creuset stockpot or a Hamilton Beach crock pot.

Recipe Notes:

This recipe will work using beef, lamb or bison bones. Look for grass-fed.

Watch the Video

Beef Stock

Ingredients

Beef marrow, oxtail, and/or knuckle bones, from grass-fed animals (2 pounds)
Rib or neck bones, from grass-fed animals (1-2 pounds)
Filtered water (2-4 quarts)
Vinegar (1/4 cup)
Onions, white or yellow (1-2)
Carrots (2)
Celery stalks (3)
Optional: Parsley (1 bunch)

Equipment

[easyazon-link asin=”B000QRCM8A” locale=”us”]Stock pot[/easyazon-link] (enamel or stainless steel — not aluminum)
1 2-gallon [easyazon-link asin=”B0000DDVN7″ locale=”us”]glass jar[/easyazon-link] (I use the ones I make kombucha in)
[easyazon-link asin=”B0001BMXJO” locale=”us”]Slotted spoon[/easyazon-link] or [easyazon-link asin=”B000Q9YVMS” locale=”us”]tongs[/easyazon-link]
1 [easyazon-link asin=”B00004OCLX” locale=”us”]mesh strainer[/easyazon-link]
Optional: [easyazon-link asin=”B0000VLVBQ” locale=”us”]Cheesecloth[/easyazon-link]

Directions

1. Add the bones, to a stockpot or crock pot with vinegar and cover with water. (If you like, roast the bones ahead of time.)
2. Cut up the onions, carrots and celery roughly and add to the pot. Let stand for one hour.
3. Bring to a boil. Remove any scum with a spoon.
4. Simmer stock for at least 12 and as long as 72 hours. (I typically let beef broth simmer for 36-48 hours.)
5. Just before finishing, finely chop the optional parsley, add it to the pot, and simmer another 10 minutes.
6. Remove bones with tongs or a slotted spoon.
7. Strain the stock into large glass bowl or glass jar.
8. Let cool in the refrigerator.
9. When chilled, remove the congealed fat that has risen to the top. (You can melt and strain and use as beef tallow).
10. Transfer to smaller containers and to the freezer for long-term storage.

Where to Find Broth Online

Don't have time to make your own stock?

Click here to find sources of long-simmered broth in the Village Green Marketplace.

Find Me Online

Ann Marie Michaels

I have 25 years of experience in digital and online media & marketing. I started my career in Silicon Valley and Los Angeles, working at some of the world’s top ad agencies. In 2007, after my first child was born, I started this little food blog which I grew to over 250K monthly unique website visitors and over 350K social media followers. For nearly 15 years, I've helped my audience of mostly moms and women 25-65 cook for their families and live a healthier lifestyle.

 The year after I started the blog, I founded a blog network in the health & wellness space called Village Green Network. I started the company on my coffee table and bootstrapped the business to over $1.3 million in annual revenue within 5 years. During that time, I helped a number of our bloggers become six figure earners. After being censored on almost every social media platform for telling the After being censored on almost every social media platform from Facebook and Instagram to Pinterest and Twitter, and being deplatformed on Google, I am now deployed as a digital soldier, writing almost exclusively about politics on my blog Cheeseslave.com. Because who can think about food when we are fighting the second revolutionary war and third world war? Don't worry, there will be more recipes one day. After the war is over.

234 thoughts on “Beef Stock

      1. Can you simply leave it simmering on the stove and take a cup out to eat as needed until the broth is all gone? (like for a week if you make a huge batch in a stock pot).

  1. Is there a reason why you separate the fat from the broth itself? Ive been consuming the broth with little bits of the fat mixed in.

      1. If you like it with the fat left in, go for it. I don’t have to strain much fat off of the fish stock, and there’s not a whole lot of fat in chicken stock so that is probably not too bad. There is a lot of fat in beef and lamb stock though.

        The reason I strain the fat is because the stock will taste more greasy and yucky. If you like it, more power to you!

        1. i’m glad you said this. i’m always leaving the fat in and wondered if that was bad.

        2. Usually I leave it in but last night I put it all in the fridge and this morning skimmed the fat off the top. THERE IS SO MUCH!!! I’m glad you said this because I was going to drive around to find duck fat or something for GAPS but now I have beef tallow!!!

            1. I love butter. Hey is there a post on how to make butter from raw milk on this blog somewhere? I have tried making butter in the past and it doesn’t come out right.

              1. I assume you mean from raw cream?

                I’ve had great luck making it with a kitchen aid. Do you have a stand mixer? I culture my cream first- so then I have cultured butter. Yummy flavor πŸ˜€

    1. Sure! I cooked a whole pig’s head once — that’s how you make head cheese which is the meat from the pig’s head in aspic (gelatinous jelly from the bones of the head of the pig)

      https://cheeseslave.com/2010/07/14/how-to-cook-a-pigs-head/

      1. h-m-m-m-m-m you are pretty adventurous…….. just not sure I can stand the thought of a hogs head in my kettle. πŸ™

  2. I would like to enter the bone broth challenge because 1) who wouldn’t want to win great prizes? 2) I love bone broth and 3) I just made a huge pot of beef broth!

  3. *WHERE* did you get bison bones? Oh my gosh am I having a time of finding stuff. I tried my local “natural” grocery store meat counter and asked them for chicken feet and they all looked at me crazy. I just signed up for a buying club through my local WAPF recommendation, but I’m impatient!

      1. If you are in the SF Bay area you can get lots of good pastured bones from SF Raw. It’s actually a food co-op for raw fed dogs and cats but all the foods available are organic, humanely raised, pastured and human food grade (except for the green tripe and maybe a few other things) You have to be a member or else go to one of the freezer sales at 250 Napoleon St in San Francisco. I’m able to get all kinds of bones and offal, duck fat, beef fat, and at pretty good prices too. I think there’s also a really big pet food raw co-op in So Cal as well. It’s similar to ours but I don’t know much about it.

    1. Many health food stores focus on vegetarian and vegan lifestyles as being the healthiest, so when you go into a health food store asking for a natural animal product, they look at you like you are crazy. There are so many different ways that people define healthy eating . . . . including those that believe that their package of highly processed, chemical-laden food-like substance is healthy because the packaging says “healthy” on it.

    2. There is a man at my local farmer’s market that sells bison meat. I bet I can ask him for bones.

  4. I have already signed up for your email updates and like you on FB. Another thing I have shown my daughter was how to start my 4 month granddaughter on bonebroth too for her first foods.

  5. I made a pot of chicken stock and even used the feet…I went from a girl who wouldn’t eat anything with bones-to butchering,roasting a whole chicken and using the bones and feet for broth!!! And the best part…I had a cup with my supper. YUMMY! πŸ™‚

    1. When accessible, I also use the whole chicken. It took me a while to work up enough courage to use the heads, but I got there. The result is delicious gelatinous chicken stock.

        1. Anne Marie,
          I get whole chickens (head and feet) from my egg guy at the Cerritos FM on Saturdays.

        2. Right now we live in Singapore and it’s actually harder to get a chicken WITHOUT the heads and feet, attached nonetheless. I suppose I should be counting my blessing LOL

          1. my brother and SIL just spent 6 months in singapore (work).

            Why are you there? Based on your comment- doesn’t sound like it’s where you are originally from….

        3. If you lived close by, I would give you my chicken heads. I am still not ready to cook chicken heads.

        1. Yes, what do you need to do when using the heads? I think feathers are usually left on the heads . . . . do you need to pluck them?

            1. ewww, definitely I would pluck them. I think the feet have to have the skin taken off, don’t they?

              1. yup! feet have to be prepared. Here’s a blog post with pictures on how to do that:

                https://homeschoolblogger.com/mommaofmany/728761/

  6. I’ve never made any broth other than chicken. I need to go get some beef or bison bones!

  7. How thoroughly should the broth be strained? I made broth for the first time earlier this week and strained it through a coffee filter. I’m guessing that was overkill, but didn’t have any cheesecloth. Will just using a mesh strainer be okay?

    1. Yes I usually just use the mesh strainer.

      I’m going to buy a fine mesh strainer — called a chinois — and I’ll be giving one away as part of this challenge.

      1. Thanks! I used my mesh strainer today for a pot of chicken stock. That was so much easier, not to mention quicker, than running it all through a coffee filter! I’ll have to look into getting a chinois πŸ™‚

  8. I like Sally Fallon’s suggestion to spread the leftover marrow from the beef stock on crackers or bread, add a little salt – yummy!

  9. wondering….why is the parsley usually added at the end instead of at the beginning with the other herbs? I add mine at the beginning, I hope that is ok? ? ?

  10. a tip for anyone out there… I pour my broth into muffin tins and freeze them so I can have 1/4c portions anytime I need it… I find it really useful !

    1. that’s an amazing idea bethany! i heard about the ice cube tray, but that seemed like a lot of work and a lot of plastic. this is much better!!

    2. I don’t like the use of plastic, but I am afraid to freeze in glass. I freeze my broth in the quart size yogurt containers.

      1. glass is fine. I use it all the time to freeze different foods. Just don’t over fill, only about 3/4 full. works well. I usually put the jars in the door shelves.

  11. Hmmm. Maybe the local butcher has soup bones I can try to make this with. I tried earlier in the spring, and the broth just wasn’t very good. But I used a different recipe and maybe if I simmer it longer, like you suggest, it will turn out better.

  12. This looks great and since I have only made chicken and turkey stock previously, I am going to try your beef recipe. Thanks!

  13. i wanted to start off with some beef broth, but they were out of beef marrow bones. :'(. so got some chicken bone broth in the crockpot and got started immediately with some fish bone broth. but hoping to get some beef broth made soon!

  14. if there’s no scum, that means it’s a good cut of meat, right? or maybe i’m doing something wrong?

    1. I am hoping someone answers this one, too. By the way, you want the broth from the bones, not the stock from the meat, right?

      1. To get the scum to rise to the surface- you have to bring it to a boil. Typically there is very little scum from roasted bones. The scum is the raw blood and other impurities (and obviously there isn’t any more raw blood if you roasted the bones)

      2. Farmer Kimberly, both meat stock and bone broth are highly nutritious. For example, both are used in abundance in the GAPS diet for healing the gut and immune system.

  15. i was looking at your video. i think we have the same crockpot! although, i was just thinking today that it needs to be bigger so i can get more broth out of it. LOL

  16. My family has not enjoyed the taste of beef broth. I just sit the bones in the vinegar and boil them (just like chicken bones), do you think adding the veggies would make that big of a difference?

    1. My family does not like the flavor of beef broth alone, but I use it to make soup and chili and stroganoff and enchilada sauce and then they like it. Actually, if I add salt, garlic, and cumin to the broth, then they like it.

      1. that’s what I do w/ chicken broth. I use spices instead of veggies. Hate the thought of tossing all those good veggies. πŸ™

  17. i tried keeping the fat once for tallow, but there wasn’t really enough to make it worth it. does it freeze well?

    1. Another question I would like the answer to. It would be good if you could freeze the fat from each batch of broth until you have a decent amount to make broth. I would also like to see a video of making tallow. I am such a visual learner.

      1. Yes- tallow freezes. So you could save up tallow from multiple batches if that works better for you

      2. Yes- tallow freezes. So you could save up tallow from multiple batches if that works better for you

  18. For the bone broth challenge, can we use duck bones? How about turkey? We just butchered 5 of our 9 ducks. And we have 6 turkeys that will be ready before too long. Has anyone done goat? I love goat cheese so much, that I am considering getting goats. But I’m not sure how the meat would taste.

  19. Even though it’s really hot here I’m having a cup of warm bone broth as a snack with some grassfed cheese.

  20. I have been reading Michael Ruhlman’s Ratio book & hwne he is talking about stocks, he recommends adding the veggies after the skimming step – even waiting towards the end because he thinks the veggies soak up too much stock. I don’t know about that, but I have found it a lot easier to skim the stock w/o the veggies in the pot.

    1. In culinary school we were taught not to add the veggies until an hour or so before the stock was finished. Veggies only take 30 min- 1 hour to release their flavor. Anything more than that and the flavor ends up muddled- and it just doesn’t taste quite as good πŸ˜€

  21. Ouch! My heart hurt when I saw you throw those bones away!!!!! Did you know you can use them more than once? I use mine 3 times. The second and third time it’s called a remouillage (it’s french for “rewetting”). Anyways- the stock isn’t as strong- or as gelatinous. It’s still flavorful, and a great way to get extra broth and nutrients from that original investment of bones!

    1. Totally agree! I only throw my bones out when there is no marrow left and the bones are literally falling apart.

    2. I’m glad I saw this! I have only been using mine once and then tossing them πŸ™ Even if it doesn’t have quite as many nutrients in it, some are better than none!

      1. I have only used my bones once, too. Glad to know I can get another batch of broth from them.

      1. No prob! I’m cheap cheap cheap! (or as my says- “frugal”). So I try to get every bit of use out of anything I buy πŸ˜€

  22. We’ve been spooning bone broth over our new puppy’s dry food. Suddenly, she’s eating better! LOL!

  23. I am just hours away from actually getting to drink my homemade bone broth so I can get some points! I was able to find a nifty 2 qt. glass batter bowl with a lid at Walmart this weekend to store my broth and make it easy to pour. I’m starting with a beginner’s sized batch!

  24. We love our beef bone broth so much at our house! I always roast the bones. Our first batch tasted so terrible and my chef friend told me roasting the bones is great for flavor, and that I did not have nearly enough veggies – now we do 2-3 carrots, 4-5 celery stalks and 2 onions. I add a small can of tomato paste in the beginning. It gives the broth such a rich flavor. We skim early and simmer with a little bit of rolling 48+ hours. Then we strain 3 different times through a fine-mesh strainer. After the first strain we cool in the fridge, remove the fat, strain again and depending on the flavor, we might bowl it down a little and strain again. The broth is so silky and flavorful! I love imagining kitchens all over the world with some broth rolling on the stove!

      1. Rinse your beef bones. Then lightly salt and pepper them. Place them on a cookie sheet- or preferably a roasting pan (they often release a lot of fat- and you don’t want to be trying to lift the pan out of the oven and worrying about sloshing fat on you hands). Place in a preheat over – 425 degrees. Roast until nicely browned- but not burnt. You will have to flip them at least once during the process. Once they are roasted- take out of the pan and start your stock. Reserve the fat for another use.

          1. Ok I have the bones simmering and the tomato paste in place. I’ll add the veggies in the last couple of hours and we’ll see how it goes! I hope it works because I have a lot of beef bones. I usually just “hide” the broth in chili!

  25. Is there a way to set up the comments on the thread so that you can get an email when there is a reply to just your comment instead of to everyone’s comment on the post?

      1. I tried that but then I get emailed ALL of the comments and as much as I love the discussion I don’t have time to read all of the comments! (How do you do it!!!???)

        1. I am getting hundreds of emails from this blog now. I wish I could do a search for responses to my comments or even a search by date of comment.

  26. Quick Q: how much water would you “top up” the stock with after it’s cooked 12+ hours? Back up to the original amount before it evaporated and reduced? I know there’s a fine line between quantity and having a quality, gelatinous stock. I find I must add too much extra as it’s usually on the watery side.

    Thanks! πŸ™‚

    1. You don’t “top off”. The stock is just a little more concentrated if you let it evaporate. Everyone has their own way of doing stocks. I can only tell you what I was taught. When making stock- bring it to a boil, and skim the scum- keep doing this till the scum is gone (or mostly gone). Then lower to below a simmer. You want only 1 or 2 bubbles to break the surface per second. Leave uncovered. Simmering at that rate- there is minimal evaporation- and you are left with an incredibly rich stock. Enjoy!

      1. You aren’t replying to me, but I appreciate your comment because it will help me do better making beef broth. Thank you.

        1. WE checked out the original Julia Child’s series on DVD from the library. My kids and I LOVED watching them.

    1. Ooh I’m going to copy you.

      Please go post what you’re eating on the Challenge page! You get 50 points for those comments and only 20 on other posts.

    2. ou inspired me to make jello with coconut milk and belnded in some raspberries. It was VERY yummy

  27. I was defrosting my big freezer and found a couple of containers of beef stock that got lost in the back. They are a year old. How long is beef broth good?

  28. Now that’s what I’m talking about! I’m sharing this on my FB page in case any of my friends don’t know how to make beef broth. Drool!

  29. I thought it was mandatory to roast the bones before making the stock? You say it’s optional? Can you please explain what happens in roasting vs non roasting? Thanks AnnMarie!

    1. When you roast bones, it’s called a “brown stock”. When you don’t roast the bones it’s called a “white stock”. Brown stocks are richer in flavor (and darker in color), white stocks have a milder “go with anything” flavor. Typically beef stocks are brown stocks, and chicken stocks are white. But you can have a white beef stock (veal is often white), or a brown chicken stock πŸ˜€

  30. I just got beef bones the other day, and didn’t know how to make beef broth, since I’ve always only made chicken broth. Psyched to make this!!

  31. Okay, question:
    Last fall when we had our (pastured!) calf slaughtered, I had the foresight to request bones for stock, BUT I didn’t know to request certain bones. So I ended up with a bunch of packages that say “soup bones” as the label. I have not opened the packages. What sort of bones will they probably be, and where can I find the other kinds? (Or, is it possible to make stock with just whatever kind they gave me?)

    1. soup bones are stock bones with extra meat still attached. So treat them like a whole chicken being used for stock. Start the stock, then when the meat is tender- remove the meat off the bones. Put the bones back in the stock, and continue to make the stock. Now you have stock, and cooked meat πŸ˜€

      1. I pick my “poison” battles, and though I use lots of glass in the fridge, and buy BPA plastic wherever I can, I use 1 qt. freezer bags to store my broth. I freeze 2 cups at a time, laying the bags flat on a cookie sheet, which makes them very easy to stack in the freezer and quick to defrost in warm water (I do my cooked beans this way too). I love the idea of using a metal muffin tin to freeze 1/4 c. servings though and plan to try that!

        1. Right now I use Ball freezer jars for bone broths but have no idea how safe they are. Sometimes I freeze things in silicone muffin cups, my understanding was that these are safe but everything becomes dangerous eventually:) I use freezer bags for other items though. Sometimes I use my glass jars but hate when I break them.

          1. I just use regular canning jars. As long as you only fill them about 3 quarts of the way full, they work great. Then I thaw them in the fridge so there isn’t a temperature shock to break them.

            1. I do this too but tend to underfill them so they don’t break, Then they take up extra space because they are not full. Maybe I’ll try the 3/4 rule.

  32. Made some beef stock in the crock pot…I used part of the oxtail….had no idea it would work so well. The oxtail really adds a lot of gelatin to the broth…and a wonderful flavor! Who knew? πŸ™‚

  33. Thanks for the beef broth instructions and motivation. Can I ask, what are you using the 1oz (or 1/4 cup) portions of beef broth for?
    Elizabeth

    1. I make broth from the leftover bones of chicken or beef in the crockpot, strain and pressure can. It saves me a lot of space in the freezer and time when I need stock/broth right away.

      1. Does the canning destroy the nutritional aspect of the broth? I thought that’s why it was frozen? Or does it matter?

        1. I look at it this way, if you roast the bones the temp is higher than a pressure canner gets also you usually have to boil the broth so I don’t think there is much difference there. Someone more up on nutrient loss could give a better answer.

  34. Okay! My bones are roasting. (Turns out the packages of “soup bones” seem to be an assortment of different ones. Great!) I’ve bought the vegetables–organic–and they’re ready. Now…for the vinegar…what kind? I have: white distilled, apple cider, and white wine. Thank you SO much for doing this challenge so that I have the motivation to learn to make broth. I think this is going to be totally worth it. And, my house is smelling AWESOME.

    1. You sound like I felt the other day! I tried apple cider vinegar. I would think white would work as well. What did you end up using?

      1. I ended up using distilled white vinegar, because that is what is used in the video above. My broth is still simmering, so I don’t know whether it will affect the taste noticeably or not. I suspect it won’t bother me, because I frequently use vinegar as part of marinades with my meat anyway. Maybe it is worth trying various vinegars to just see what taste we like best. How did you like the apple cider vinegar with it?

        1. The broth turned out rich tasting but I do not know if that was due to the apple cider vinegar. It wasn’t at all overpowering or anything. I am getting ready to start another batch and maybe with different vinegar just to see if it tastes differently. My first batch was small and I have finished it already! (it was beginner/experimental)

          1. The batch I have on the stove now has white vinegar in it. I will let you know if the taste is very different from the apple cider vinegar.

            1. Since tasting both broths I think that I will stick with the apple cider vinegar. It gave the broth a richer taste.

  35. Normally when I make beef broth, I simply throw all the bones in a stock pot with water and let them simmer for several days. I don’t use vinegar. I tried it with the vinegar and while I like it, my husband says he doesn’t because he can taste the vinegar. Is vinegar necessary to get the health benefits out of the bones or does the long simmer time do it, too?

      1. I have gotten gelatinous broth even when I don’t use vinegar. I hope that means I am getting the minerals.

  36. just ordered soup bones from US wellness meats because I can’t seem to find any grass fed beef bones around here– I can get the meat, but not the bones. It was pricier than I anticipated.

    1. Will you post here if you think it was worth it? I am in the same situation! So I was wondering about ordering on line.

  37. Loved the video. I am set to make a new batch of beef bone stock and chicken stock this weekend.

  38. I have beef bone stock on the stove right now. This time I am adding parsley since I didn’t have any last time. Next up- chicken stock. I think I may try the crock pot for that since I have not tried that method yet.

  39. I just made my old weight watchers recipe for garden vegetable soup- an oldy from my low fat days!! Now I saute the veggies in olive oil and this batch is made with beef bone broth. SO much tastier! I was young and stupid then…ha ha!

    1. I would think it is for the flavor, but maybe it helps the bones release more nutrients. ??? It does lesson the scum that floats on top.

      1. it lessons the scum because alot of the scum comes from the raw blood. Since the blood is cooked in roasted bones- less scum

  40. My broth is FINALLY done! I made one batch and it was looking really good but during the second night it ran out of water and burned. πŸ™ So, I started another batch (in a pot with a better lid) and it is ready.

    1. How high did you have your stove? It should be just a low simmer and I think that it wouldn’t evaporate all out in a night. Mine doesn’t and I leave it on for days. (Ann Marie, correct me if I am wrong.)

      1. You know, I actually did have it on a low simmer. The trouble was, the lid on my pot didn’t have a little hole for steam to escape, so the lid rattled around a whole lot and it let out much more steam than it should have. I had been adding water multiple times per day, and filling up the pot at night. It looked really good, but I got up a little too late the second morning, and it was really burned. For the second batch I used a pot that had a better lid (with a little hole for the steam). It didn’t rattle around all day, I didn’t have to add water constantly, and it wasn’t even close to evaporating completely overnight. The second batch was much easier to make and much quieter. πŸ™‚

    1. Well, i just watched the video portion of your post and got the answer to my question. You use plain white vinegar.

      I also got to see that really nifty crock pot of yours. I love that it has latches.

      Speaking of rendering tallow, could you make a video demonstrating how to do that? Thanks. πŸ™‚

  41. So I boiled my bones with celery and onions for about 29 hours. I got this lovely looking thick whitish liquid. When I put it in the fridge it has solidified or gelified and there is NO PART to it that is liquid at all…. Did I have some really good bones that “gelled” well – or did I do something wrong and it is supposed to be a clear liquid?

  42. Since starting this bone broth challenge, I am finding that I am hungry more often. I also have had some intestinal issues. Today I am feeling a bit queasy. Queasy and hungry at the same time. Is this all part of the diet change? (That is what I have been assuming.)

    1. I have been less hungry…….. I might as well be on a liquid diet. I rarely feel hunger pains, so have been eating a lot less.
      However, since starting the beef broth, I have only had chicken broth prior, my mouth got some nasty sores and my tongue is SO SORE. I don’t know if its a flare up of candida? would there be some sort of die-off going on? I upped my probiotics and have been rinsing my mouth w/ soda and thieves mouthwash. I hope it goes away soon.

  43. Making a double batch of beef broth (with 7lbs of bones!) right now. I hope it gets that lovely rich color that yours has πŸ™‚

    1. did you roast your bones? Also- add a little tomato paste at the end to add to the depth of flavor, and color πŸ˜€

      1. the tomato paste tip has made me really like beef broth whereas before we couldn’t stand it! It even smells better when it’s simmering!

  44. Can anyone help me??
    So I boiled my bones with celery and onions for about 29 hours. I got this lovely looking thick whitish liquid. When I put it in the fridge it has solidified or gelified and there is NO PART to it that is liquid at all…. Did I have some really good bones that β€œgelled” well – or did I do something wrong and it is supposed to be a clear liquid? When I warm it up it gets clear and liquid again…

  45. Cheeseslave- Is that a 5 qt crockpot? I watched the video twice but didn’t catch if you mentioned the size. Thanks!

  46. finally found a good source for beef bones, grass fed, organic. I am going to try this recipe. I am so excited to have found them. Cellulite….. I have more ammunition!!! You’re going to have to disappear.. πŸ™‚

      1. Yeah!

        I need to get more broth on……..maybe my husband will let me talk him through how to put it on????

          1. not yet he hasn’t
            He doesn’t have nearly as much fun in the kitchen as I do πŸ˜›
            But he has been keeping up with my water kefir- so lots of credit for that πŸ˜€

  47. hope it works for me…….. my cellulite likes to hang around. I’m getting sick of it!! πŸ™‚

  48. Help!!!! My kitchen looks like it was taken over by general mills!!!!!!!

    My in-laws are in town. They are on the “blood type diet” (must…..control…..eyes……cannot…..allow them to…..roll!)

    Anyways- everyday my FIL goes to the store. He comes back with BAGS of fruit, and boxes of processed food! Crackers, and cereal, and instant rice- ect ect.

    I swear- if you guys saw my pantry and fridge right now- I would be kicked off the board!

    1. Which blood type are they?! My chiropractor was on that for a while and she gave me a copy (I am O) and it contradicted everything I ate. She seems pleased that I have stopped eating grains and fewer carbs, however.

      1. FIL is a type O, and MIL is a type A

        Which is really funny- cause FIL should eat chicken, and MIL should NOT eat chicken!
        Lol- can you imagine having to cook in that house?

        1. I do like that the diet focuses on reducing grains and elimination soy. Problem is- because they don’t focus on the food source- you ended up just eating processed foods.

          I did gasp when I saw my MIL is only allowed to have skim milk

          1. I know really, skim milk is so bad. I recently read that it can make you fat, and has unhealthful stuff added to it. If I can find the article I read I can be more specific than “stuff.” Lol!

            1. Well, for one thing, they often add titanium dioxide as a whitener so that the skim milk looks more white (and more opaque). That’s kind of gross.

    2. how do you keep your mouth shut? I would HAVE to say something…… I alwyas think the world needs to hear the truth. LOL that would about put me over the edge.

  49. I am about to make beef stock with oxtails for the first time. The cashier at the checkout asked me what i was using those for, so I filled her in on the benefits of bone broth!

  50. Wouldn’t deer bones, etc work just as well? Also, could it be canned, instead of frozen, in my pressure canner? I want to save freezer space for deer and shrimp (I live on the coast of North Carolina)
    Love the site!

  51. A tip I was given – and follow – years ago when I make chicken stock is to quarter but leave the skin on the onion. The resulting color of the broth is rich and dark and I will try the same with my first batch of beef stock, in my crock pot right now!

  52. It was nice to “see you” in the bone broth video. I liked your video so much because it is not “glossy” thank you for being a real (cute) person.
    Thank you for the reminder about waiting a bit to turn on the crock pot (I bought a white H.B.,thank you) and also about the vinegar, I always forget that…maybe thats why my broths seem to be more clear than gelatinas? (SP?) I want to ask if you have ever read the benefits of using a wooden cutting borad over plastic? I found out that they are not true! I did some research and like “forks over knives” the research in the 90’s was incomplete with erronious conclusions being reached. I just thought you might like to know that if you didn’t already.

  53. Thanks for sharing this video, Ann Marie!
    I had a couple of suggestions, and I hope that’s okay. They are basically in this vein: While we’re busy healing our bodies, let’s not forget to try to help heal the planet.

    Don’t forget to leave out “home-grown” when you’re recommending what kind of veggies to use. Those are the absolute best because you know exactly what has been applied to them. Plus, you cut down on the carbon footprint of the vegetables by quite a bit.

    Also, in the winter (most places in the US), celery is not grown. But celeriac, another type of celery that is grown for it’s root, stores very well. It has great celery flavor. You can often find locally grown celeriac in the winter in small natural food stores or co-ops. Maybe in “big organic” stores like Whole Foods. I’ve never checked there though.

    Also… you can use the ends of carrots/onions if they are fresh. I usually keep a bag of those and only use those for my stocks.

  54. Hi πŸ™‚
    So I am boiling a GF Beef Tongue for dinner and simmering GF Beef Bones for broth. My question is, should I add the broth from the Tongue to the Beef Stock?

  55. Could anyone tell me shy my beef stock is not gelatinous? I used marrow bone, oxtail, and some short ribs plus the veggies. I let simmer for 72hrs, let it cool and removed the fat… totally running stock, no gelatin at all.

    1. There could be several reasons why it didn’t gel. Here is a great post with tips to get your stock to gel. https://www.thehealthyhomeeconomist.com/5-reasons-why-your-stock-wont-gel/

  56. I’m making my first batch of beef bone broth right now. Roasted bones in oven, then added to water with vinegar and vegetables. I’ve been boiling for about an hour, but no “scum” is coming to the top. Is this a bad thing?

  57. I am preparing to make beef stock right now and am kind of new to it. Why do you add the vinegar? And can I use raw apple cider vinegar instead?

  58. Is it OK to do the whole thing in a pressure cooker.? It would be a great time saver. Would the end result have the same nutrients and minerals etc? Pressure cooking saves about 2/3 the cooking time. Anyone tried this?

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