Andy Rooney once said, “Don’t take a butcher’s advice on how to cook meat. If he knew, he’d be a chef.”
Making your own bone broth isn’t too challenging, but it can be time-consuming. Here are some tips to keep your bone broth easy, pure, nutritious and delicious.
Use a time-saving device such as a pressure cooker or crock pot. The ol’ bag of bones needs to simmer a good 8, 10 or 48 hours or longer to make it worth your while. Tending to a simmering pot on the stove could be a real distraction from other daily tasks. Let your slow cooker do the work.
Loosen up about the “recipe” for your beef broth. Use whatever is near to hand and cook with water and a dash of apple cider vinegar. You can toss in a bunch of vegetables such as onion, garlic, celery stalks with leaves, and carrots – or use no veggies at all. Make it your way.
Simmer it for 3 hours up to 72 hours, but the longer the better. Thank goodness for the slow cooker. May as well go to the Poconos and when you come back it’ll be done! Some even do a 10 hour simmer, strain it out, and then re-use the bones for another round! Let the broth rest at room temperature so the fat will slowly rise to the top. Then place the bone broth into the fridge to solidify that same fat and be easily scraped off as valuable cooking tallow. If you’re going to store it in the fridge for a few days, then leave the cap of fat sitting on top of the broth to help preserve and protect. Might as well drink a cup first and enjoy the first batch of homemade bone broth. Then use the broth within 5 days or freeze it.
Add an Ethnic Flavor
Throw in universally adored herbs such as bay leaves, garlic, and peppercorns. Make your broth uniquely ethnic in preparation for its final destination as great soup: for Russian soups use chervil, dill, or tarragon; for Italian soups use oregano and basil and some balsamic vinegar; for Asian soups use rice vinegar and cilantro, whole star anise, ginger or coriander. You get the idea. Make the flavor suit your chosen cuisine. Add parsley when your broth is almost done to enhance the mineral content.
The Beef Bones
The most important thing is the quality of the raw material: the bones. You can find clean beef bone products at Martindale’s from humanely treated, grass fed, local cows that graze on nearby area farms. Find locally harvested bones free of antibiotics or hormone-free. Find local beef bones in our freezer case from Swiss Villa Farms and Dutch Meadow Farm. You’ll find more variety in bones than you dreamed of and it’s often good to mix it up together for a richer broth in taste and nutrition.
soup bones – also called shank bones, these are meaty bones for good flavor
marrow bones – immune-enhancing, healing marrow within a ring of bone
knuckle bones – rich in cartilage which produce more collagen
You can even use our locally harvested chicken feet. They provide rich collagen, too, and are part of a great chicken bone broth.
Here’s what the Weston Price foundation has to say:
Alternatives to Making Your Own Bone Broth
Let’s face it: you don’t always have time for this. Get beef bone broth or chicken bone broth already made for you by the nice people at local Dutch Meadows Farm. See the picture at the top of this page. Find the local broth in our freezer section already made!
Consider getting ready-made bone broth either frozen or boxed up shelf-stable. They aren’t local, but they are clean choices. We offer frozen shelf-stable Pacific Foods Turkey Bone Broth and Chicken Bone Broth. Pacific bone broth products are certified organic. Note the much higher protein content as compared to a chicken broth that isn’t made from bones.
Not only Paleo foodies want local tallow. Tallow is beef fat that can withstand high heat and add richness to your recipes. Find local tallow here in tubs from Dutch Meadows Farm.
Bone broth doesn’t need to be daunting. It’s supposed to be restorative! One of these ideas must work for you.