Bone Broth 101
Updated: Jun 29
Bone Broth, or as my grandma called it, beef stock, is about as simple as it gets. Here's my basic "recipe":
Several beef bones (can be marrow bones, like the ones pictured here, or knuckle bones)
Bay leaf, thyme, chilis, rosemary, peppercorns-- feel free to experiment with herbs and spices
*(I keep a bag in my freezer for veggie scraps-- the ends and peels of onions and carrots, tops and bottoms off celery stalks, green bean strings, etc., so I have them handy for making broth)
Dump veggie scraps and bones into a crockpot/slow cooker, or into an InstantPot or pressure cooker. Fill to the safe line with water. Add herbs, but don't add salt yet.
Cook for a long time. For my InstantPot, I hit the "Soup/Broth" button twice or so, until the "High" lights up, and the time shows 4:00 (4 hours). If using a slow cooker, I'd go for a minimum of 12 hours, and up to 24.
When cook time is up, allow your pressure to naturally release, if applicable. Then carefully strain the broth thru a colander into a large clean pot or bowl. Use the back of a spoon to press any extra liquid out of the veggies. If using marrow bones, scoop any marrow out of the bone into a small bowl, smoosh it up with the back of a spoon, then add it into the liquid.
Add salt and pepper to taste. As it cools, the fat will rise to the surface and harden under refrigeration. Skim the fat off if you need to, or leave it for its flavor and health benefits (not all fat is bad, you know!)
Use it! Drink it as a warm savory beverage. Use it as a soup base. Cook noodles or potatoes in it. Add it to any mashed vegetables (potatoes, cauliflower). The possibilities are endless!
Storage-- Cool, add it to plastic freezer bags (I like quart size bags with the zipper, then I put several of those into a gallon-sized freezer bag for double protection in the freezer). Or put it in glass jars and store in the fridge for up to 2 weeks.
What are some of your favorite uses for bone broth? Let us know in the comments below!