When we purchased our 1/2 cow they offered us bones for soup broth. We took them, of course (we’re cheap), but I never got the urge to make broth, so they have sat in the freezer for months. Last weekend I was going through the freezer to see how much meat we had left and I stumbled on a few packages of bones. I decided it was time to make broth. To my surprise, there was actually a lot of good meat still on the bones, so we ended up with 3 cups of shredded beef for J’s lunches as well.
Broth is one of the easiest things to make. Pour bones, vegetables, and water into a crock pot. Cook on low all day. Let cool overnight and skim off the fat. Done.
Crock-Pot Beef Broth
From Nom Nom Paleo
- 3 packages (about 3 pounds) of beef bones
- 2 tbsp vinegar (apple cider works well)
- 3 garlic scapes (1/2-1 tbsp garlic powder would work too)
- 2 cups misc. vegetables (carrots, celery, onions), diced
- Place everything above, except the water, in the crockpot. Fill the crock-pot about 80% of the way with water. Place on low heat and hook for 8 hours (or longer).
- Remove the bones from the crockpot. If there is meat on the bones, take it off and shred it up for sandwiches.
- Push all the marrow out of the bones. This was absolutely disgusting, but necessary since the marrow has a lot of nutrients in it.
- With a whisk, mix up the mixture and dissolve the marrow.
- Pour the mixture through a strainer into a glass bowl. This will remove all the large pieces of vegetables or meat.
- Place the broth mixture in the refrigerator overnight. in the morning it will look like this:
- Skim off the fat and discard the fat.
- Pour the remaining mixture into freezer bags and freeze until needed. We did quart bags since that is a common size we would need for a large batch of soup.