Beef Bone Broth

Рет қаралды 7,539

6 ай бұрын

This is a step by step tutorial on how to make your own Beef Bone Broth.
First you buy bones from your butcher. Place them on a cookie sheet with parchment paper and bake at 400 degrees F for 30 minutes.
After done baking, place them in a stock pot, with ox tail and stew meat.
Add: 2 - 3 carrots 2 - 3 celery ribs
3 onions quartered with skins
2 bay leafs 4 - 5 peeled garlic cloves
1/4 t tarrogon 5 - 6 pepper corns
3 - 4 stems parsley (fresh) or 2 t dried parsley
Add enough water to cover ingredients and simmer on low for 12 - 13 hours
Skim off foam from cooking ingredients.
After 12 - 13 hours strain off vegetable and meat. Meat can be used in other recipes. Discard vegetables. Place bones back in broth for 1 additional hour. Remove bones and allow to cool in refrigerator until fats are hardened. Remove fats and either discard or keep for future use.
Place broth in mason jars and keep refrigerated for 1 week or freeze broth in freezer safe container for up to 1 month. Or you can pressure can the broth and use as needed and store in pantry for up to 1 year. If pressure canning remember 1 t of canning salt per quart jar must be used.

Пікірлер: 17

@sweeniep 5 ай бұрын

Thanks for sharing this vid. Trying this first thing. 🥰

@jtrain3113 3 ай бұрын

😃💯👌🙏

@home-cookedandhomemade6295 3 ай бұрын

Your welcome

@user-hv5jv9gb6c 5 ай бұрын

Technically A stock is made with mostly bones and will contain a high amount of gelatin, Be thick, Have a bit of a mineral taste to it, Usually simmers many, many hours usually in the teens of hours and usually not filtered. Great for noodle and rice dishes and poor for sauces and clear soups. A broth is mostly flesh pieces simmered and hour to 3-ish and usually filtered and possibly cleared with egg whites and great for sauces and soups. Vegetables don't make a difference. Reality most of us don't work in a 5 star restaurant and use the terms interchangeably :)

@ristorantanen5769 5 ай бұрын

Dont forget to sear the meat (cuts) if you make a stock but other then that you are definitely on the money. A good stock takes about 24 h of cooking or two whole workdays. If you use eggwhites to clearify your stock (or broth) you should let the liquid cool off before adding the whites and bring it to simmer while stirring slowly until they float and can be skimmed off.

@home-cookedandhomemade6295 5 ай бұрын

When I'm making my broth not stock, it also contains vegetables. I did kinda interchange the words when I was talking. I apologize. However, a true stock, whether it's chicken or beef (or other meat) is strictly made from bones. A broth is made with vegetables, meat, and bones. And yes it's not clear. This can be made at home easily. These are good points of conversation for other viewer. Thank you for your input.

@MajTom128 5 ай бұрын

What do you do with all the meat when the broth is done?

@home-cookedandhomemade6295 5 ай бұрын

I'll use it in other recipes. Usually I'll make broth when I want to make a beef dish the next day. I'll can the broth and use the meat in that dish. I made beef stew with the meat you saw. I reserved some of the broth for the stew, I just didn't show it.

@MajTom128 4 ай бұрын

Thank you.

@santinabrothers 4 ай бұрын

Do you need to add apple cider vinegar?

@home-cookedandhomemade6295 4 ай бұрын

No, not in the broth. In each of the quart mason jars I put 1 teaspoon of salt. Then I pressure can the jars. See my chicken broth video for the canning portion. All home made broth must be either put into the freezer and stored there or it MUST be pressure canned with a teaspoon of salt in each jar. I can keep the pressure canned broth for up to a year on my pantry shelf. Using the freezer method one month. Thank you for watching and keep on watching

@santinabrothers 4 ай бұрын

Thank you! 😊