It’s good to beef up your immune system year round, but there are certain times of the year when we really need the benefits of a good homemade bone broth. And this is the Best Beef Bone Broth Recipe I’ve ever run across.
During the cold winter months, sipping on a steaming cup of bone broth can help heal the body as well as soothe the soul. Plus, a well made broth is the fundamental building block for the best steak sauce you’ll ever run across. Scroll on down for that little tip.
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Not in the mood to make your own? Then check out Brodo’s homemade bone broths. Chef Marco Canora is a James Beard award winning chef who makes 3 different broths at his NYC location. They’re shipped to you frozen and they’re rich and hearty just as if you made them yourself!
How to Make The Best Bone Broth Recipe Ever
- Place beef bones in a large soup pot and cover with cold water
- Bring to a boil. There will be scum!
- Pour off the scummy water, rinse the bones and wipe out the soup pot
- In the same soup pot, cover the bones again with cold water and add 2 chopped onions, 1 tablespoon apple cider vinegar, 3 celery stalks, 1 bay leaf, 2 peeled carrots, and thyme (optional).
- Partially cover and simmer for 12-24 hours. Do not boil! Boiling will make it cloudy.
- Remove all solids.
- Strain – Strain – Strain
- Enjoy hot with a squeeze of lemon!
Best Restaurant Style Demi-Glace EVER
After you’ve made yourself a big ol’ pot of Bone Broth (recipe at the bottom), save it in an air tight container in the refrigerator for up to a week or freeze it for up to 3 months.
To make the best demi-glace you’ve ever had, simply take 2 cups of this bone broth (no salt added) and reduce it down over a high heat in a sauce pan.
Reducing is basically restaurantese for “boil the freaking tar out of something until you have less.”
You’re going to get the broth boiling and then wet a basting brush (or BBQ brush) with the broth and incorporate the residue from the sides back into the boiling broth. Do this until you have about 3/4 cup of broth.
It should be pretty thick. Taste and add a little kosher salt to taste. Whisk in 1 tablespoon of butter and pour over your Herb Butter Steak. Major yum!
What’s the difference between a bone broth and a stock?
Today in class at Escoffier Online, Chef Sophia Forde talked about the differences between a stock and a broth. It’s easy to remember the difference, just remember Broth is made of BONES and MEAT; Stock is made with Simply bones.
When trying to remember little (but crucial) details, alliterations are definitely my favorite little trick. In the culinary world, broths and stocks each serve a unique purpose.
Stocks come out beautifully clear and are wonderful for making soups and stews. Broths are usually more cloudy because of the meat, but extremely flavorful, and make excellent bases for sauces.
When a broth is stored in the refrigerator, it will congeal due to the high collagen levels. Bone broth makes sauces rich, smooth and velvety.
Beef Bone Broth has a Powerhouse Resume
Check out the broth’s benefits:
- Treats leaky gut syndrome
- Improves joint issues
- Helps with food intolerances
- Reduces cellulite
- Boosts the immune system
Can we go back to #4, please? In a double blind, placebo-controlled study it was found that women who took 2.5-5 grams of collagen hydrolysate every day for 8 weeks had noticeable improvements in overall skin texture, moisture, and elasticity. Excuse me while I go start another batch of broth…
Even though it simmers for hours, it’s ridiculously easy to make and one of the most nutritious things you can do for your body. Plus, it’s loaded with healing compounds like collagen, glutamine, glycine, and proline.
Initially, I really liked bone broth because it tastes great then I heard of it’s healing properties. That’s a total knock out combination right there!
Shop local shop organic
This is a great reason to befriend your local butcher. If you don’t have a local butcher, ask the folks in your grocer’s meat department to cut up some beef bones for you.
The last thing you want is a brontosaurus bone sticking out of your soup pot. They’ve got all the tools and they’ll be more than happy to do it for you.
Best Beef Bone Broth Recipe Make Ahead Tip:
Once you’ve made your broth, keep half on the stove to dip into and freeze the other half in ice cube trays or muffin tins. When freezing in muffin tins, line the tin with plastic wrap so the broth “pucks” come out easier.
If I know I’m going to use a larger amount later for soup, I’ll make a mold of my crock pot with a foil tin, line it with a slow cooker bag, fill that with broth and then freeze it.
Freezing it like this makes it handy to use the broth when you want to drink it or use it in a recipe. That way you know you’re cooking with wholesome goodness and not artificial weirdness.
Beef Bone Broth
This recipe is not hard but it does require long slow simmer times, but sooooo worth it! | www.lakesidetable.com
- 6 pounds lean beef bones raw
- 2 medium onions quartered
- 2 large carrots rough chop
- 2 medium celery rough chop
- 1 bay leaf
- 6 thyme stalks optional
- 1 tablespoon apple cider vinegar
Cover bones with water and bring to a boil. Reduce heat and boil for 15 minutes.
Pour water off and discard it. Clean the pot. Give the bones a rinse with clean water.
Cover bones once again with water. Add onions, carrots, bay leaf, thyme, apple cider vinegar, and celery. Cover partially and simmer for 12-24 hours. DO NOT BOIL!!! Boiling makes the broth cloudy.
As water evaporates, use a pastry brush to wash the sides of the pot and incorporate the residue back into the broth. (This is flavor!) Add more water as needed to keep the bones covered.
Remove bones and all solids. Strain, strain and strain to remove all solid residue. Add salt to your taste before serving.
Best Restaurant Style Demi Glaze
After you've made yourself a big ol' pot of bone broth (recipe below), save it in an air tight container in the refrigerator for up to a week or freeze it for up to 3 months. To make the best demi glaze you've ever had, simply take 2 cups of this bone broth (no salt added) and reduce it down over a high heat in a sauce pan. Reducing is basically restaurantese for "boil the freaking tar out of something until you have less." Your going to get the broth boiling and then wet a basting brush (or BBQ brush) with the broth and incorporate the residue from the sides into the boiling broth. Do this until you have about 3/4 cup of broth. It should be pretty thick. Taste and add a little sea salt if needed. Whisk in 1 tablespoon of butter and pour over your Herb Butter Steak. This glaze over this steak is life altering.
*I just became an affiliate for Brodo Broth. If you choose to click on the link and buy some, I’ll get a small percentage of the sale. I hope you enjoy your broth and thank you for supporting Lakeside Table! 😊