Homemade Elixer: How To Make It

Beef Bone Broth

Benefits of Bone Broth

• Help boost your immune system –  Bone marrow is one of the richest parts of the bone regarding nutrients and vitamins and, when drunk as a broth, it delivers a strong dose of much-needed substances for the body. 
• Vitamins and minerals – It has lots of health-boosting vitamins and minerals – homemade bone broth contains the highest amounts of nutrients, and it should ideally be slow-cooked to preserve the nutrients better.
• Improves digestion – the gelatinous elements of bone broth can naturally help to repair the lining of the stomach.
• Provides Amino Acids – bone broth is an outstanding source of different amino acids that are a fundamental part of our diet but are often difficult to obtain from other sources
• Protects joints – bone broth can boost joint health because it contains a natural substance known as glucosamine. It can also help reduce inflammation and irritation.

What do you use Bone Broth for:

• Delicious for sipping as a tea or eating as a soup.
• Use bone broth in place of water when making rice, quinoa, lentils or other dishes with grains. Will add so much flavour.
• Healthy base for soups, stews, sauces, braising. It will add richness to any recipe.

Beef Bone Broth Recipe

4 -6 lbs Beef Bones (a mix of marrow and bones with a little meat on them.)  (I used 6 lbs marrow beef soup bones)

3-4 carrots (unpeeled)

2-3 ribs celery

2 leeks, ends trimmed,

2-3 large onions (quartered)

1 head garlic (halved crosswise)

5-6 small bay leaves

2-3 Tbs Peppercorns or pepper

¼ cup salt (to taste)

1 cup red wine

Method:

Preheat oven to 450 degrees.

Place beef bones and vegetables on a rimmed baking sheet.  Bake for 50-60 min until bones are browned.  After 30 min turn vegetables and bones so all sides get roasted.  Watch that the vegetables do not burn.  You can remove well browned vegetables and add to stock pot, leaving remainder to finish browning.

 Add browned bones and vegetables to stock pot.  Put tray over 2 burners and add water, let simmer until all browned bits are released, add this to the stockpot.  The browned bits will give your broth a nice rich colour. Add salt and pepper/peppercorns and bay leaves.  Cover vegetables and bones with water, add more water if needed to keep bones covered.  Cover pot and bring to a gentle boil.  Reduce heat to a slow simmer and cook with lid slightly ajar.  Skim foam and excess fat occasionally. Adjust seasonings to taste. Simmer for at least 12-14hrs. 

Note: I put my pot in the refrigerator overnight and ladled off the congealed fat in the morning before putting it to boil again.

The longer you simmer it the better your broth will be.

Adding Herbs to the Broth

Add 1-2 Bouquet Garni (click on link to see this post) https://eatlivedesign.com/2020/07/fresh-herbs-adds-flavor-and-aroma-to-all-dishes to the pot two-three hours before finishing.

Dried herbs need time for rehydration.  Add in time to allow heat to release their flavours. Crush dried herbs between your fingers before adding  to help release their flavour. Rub the cheesecloth with Bouquet garni herbs before adding to the pot.

The Finished Product

Remove pot from heat and let cool slightly. Strain broth using a fine mesh sieve.  Enjoy alone or as a base for soups, sauces. 

This folks is the finished product. Now you have a nutritious, delicious base for so many of your dishes.

This can keep in the refrigerator for up to three weeks or in the freezer for 6 months.

When freezing I use plastic containers and freeze in one cup measures. If I need 8 cups for my beef barley soup recipe I will freeze 8 cups in one container, label with amount and what I am using it for.

One/two cup measures is great for cooking rice, adding to stews and sauces. Enjoy!

Living a life in balance one day at a time.

BB