{"id":6899,"date":"2018-12-04T17:15:10","date_gmt":"2018-12-04T17:15:10","guid":{"rendered":"http:\/\/www.burnedatthesteak.com\/blog\/?p=6899"},"modified":"2018-12-07T18:09:31","modified_gmt":"2018-12-07T18:09:31","slug":"beef-bone-broth","status":"publish","type":"post","link":"https:\/\/www.burnedatthesteak.com\/blog\/2018\/12\/04\/beef-bone-broth\/","title":{"rendered":"Beef Bone Broth"},"content":{"rendered":"

One of the bonuses in getting a whole animal from my butcher, is getting things that you wouldn’t normally get at the grocery store.\u00a0 Like bones.\u00a0 I request to keep all the marrow bones.\u00a0 I use them to make bone broth.\u00a0 The problem with making bone broth from random bones at the store, is that you have no idea where those bones came from, from how many different animals, and the health and lifestyle of those animals.\u00a0 All of those things can greatly contribute to the quality, taste, and nutrition of the marrow itself, and then the bone broth.<\/p>\n

I start by roasting the bones before submerging them into a stockpot.\u00a0 Some people will eat the marrow on it’s own and it is quite delicious.\u00a0 But I’m cheap and I need to make the most of my marrow bones so I’m going to make a broth, which I prefer to use throughout the year as stock.<\/p>\n

I know, you hear everyone talking about drinking bone broth on it’s own as a health benefit blah, blah, blah.\u00a0 Sure….if you’re really sick and chicken soup isn’t cutting it.\u00a0 Or you’re suffering from some kind of illness that makes swallowing hard….I can see drinking bone broth.\u00a0 Fine.\u00a0 But otherwise?\u00a0 Hard pass.\u00a0 It’s too delicious in place of beef stock to waste on some health fad du jour.<\/p>\n

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That’s not to say I won’t sneak some marrow out to smear on a leftover biscuit before plunking them into the stock pot, where they’ll be camped out for the next three days.\u00a0 Yes!\u00a0 Three days!\u00a0 Because I want my money’s worth, dangit.<\/p>\n

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Diane stopped over for tea and was like, “What is that smell?”\u00a0 Yes, the bones smell.\u00a0 Not in a good way.\u00a0 To me it’s like cooking Fritos corn chips.\u00a0 Kinda gross.\u00a0 I might have gagged a time or two.\u00a0 So the house stinks for three days.\u00a0 Well, sorry.\u00a0 Sometimes sacrifices have to be made to get the good stuff.\u00a0 And after the first twenty four hours, you stop noticing it.\u00a0 Ha!<\/p>\n

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I put an onion and some thyme sprigs in there.\u00a0 But that’s it.\u00a0 I’m not going to salt and pepper it because sodium levels in bases can really mess up the final dish you’re using it in and I get really mad when I’ve put so much time and effort into a dish only for it to end up salty.\u00a0 It happens.\u00a0 So why trap yourself?\u00a0 Skip it…trust me.\u00a0 You can add carrots and celery and whatnot, but I’m not after a quasi veggie beef broth.\u00a0 I want straight beef flavor.\u00a0 It makes a difference…at least to me it does…in the end when I’m doing something like a deep beefy gravy.<\/p>\n

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Day two:\u00a0 I’ve added another gallon of water to the pot and turned the stove back on low.\u00a0 I cook it on low the entire time.\u00a0 Don’t ask me why.\u00a0 Ok, ask me.\u00a0 Why?\u00a0 Because I want a long slow extraction.\u00a0 Think crockpot cooking, only not in a crockpot.\u00a0 Why not a crockpot then?\u00a0 Because there isn’t a crockpot big enough for my bones.\u00a0 How often does a person get to say that in a lifetime?<\/p>\n

Day Three:\u00a0 It’s almost over!\u00a0 I’m on the home stretch.\u00a0 When I’m done stinking up the house with beef bones, I’m going to clean the oven and stink it up again.\u00a0 I told Hubs I was cleaning the oven and he asked for pics of me inside the oven.\u00a0 What?!\u00a0 All I did was press the “clean oven” button.\u00a0 Boop!\u00a0 Done.<\/p>\n

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Beef Bone Broth<\/h2>\n
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Ingredients<\/h3>
  • As many beef marrow bones as you can muster<\/span><\/li>
  • 10<\/span> sprigs fresh thyme<\/span><\/li>
  • 1<\/span> whole sweet onion<\/span><\/li><\/ul><\/div><\/div>\n

    Instructions<\/h3>
    • Spread all the bones out evenly on a roasting pan or baking sheet.\u00a0 Roast the bones on 350 for about 30 or 40 minutes or until the bones are browned well.<\/div><\/li>
    • With tongs, move the bones to a stock pot and cover with water.\u00a0 Add fresh thyme sprigs and a whole trimmed onion.\u00a0 Cover with a lid and cook on low for three days, turning it off and storing in the fridge at night.\u00a0 Add back water as needed.<\/div><\/li>
    • Let the bone broth settle in the fridge for 2 days when it's done cooking.\u00a0 Skim off the fat layer and bring the broth up to lukewarm temperature on the stove.\u00a0 With tongs, remove all the bones and pour the remaining liquid through a mesh strainer to remove any solids.<\/div><\/li>
    • Store in measured amounts in any sort of freezer container you prefer and freeze.<\/div><\/li><\/ul><\/div><\/div>\n\n

      Notes<\/h3>
      HEALTH TIP:
      The fat layer is called Tallow and is used as an alternative to cooking oil.\u00a0 You can melt it over low heat and clarify it like you would butter.\u00a0 Pour the clarified fat into a storage container and keep it in the fridge.\u00a0 Tallow is a popular cooking fat alternative in Paleo diets where it's used like lard.\u00a0 Gramma used it in her cooking before there was such a thing as Paleo diets, though.<\/span><\/div><\/div>\n<\/div><\/div>\n

      \"\"<\/p>\n","protected":false},"excerpt":{"rendered":"

      One of the bonuses in getting a whole animal from my butcher, is getting things that you wouldn’t normally get at the grocery store.\u00a0 Like bones.\u00a0 I request to keep all the marrow bones.\u00a0 I use them to make bone broth.\u00a0 The problem with making…<\/p>\n","protected":false},"author":1,"featured_media":6920,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":[],"wprm-recipe-roundup-description":[],"spay_email":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false},"categories":[3],"tags":[],"jetpack_featured_media_url":"https:\/\/www.burnedatthesteak.com\/blog\/wp-content\/uploads\/2018\/11\/image.jpg","jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/pagICo-1Nh","_links":{"self":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts\/6899"}],"collection":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/comments?post=6899"}],"version-history":[{"count":9,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts\/6899\/revisions"}],"predecessor-version":[{"id":7143,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts\/6899\/revisions\/7143"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/media\/6920"}],"wp:attachment":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/media?parent=6899"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/categories?post=6899"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/tags?post=6899"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}