AllyB Posted February 28, 2014 Share Posted February 28, 2014 I wanted to share a beef broth recipe (I guess you'd call it.) I was telling someone that I made beef broth and they remarked that A. it was too much work and B. it was too hard. Soooo....I thought I would post this because it's not a lot of work (ok, maybe it spans a lot of time but work, no) and B. it's easy. 1. Get some beef bones. It doesn't really matter what part of the body the bones come from. However, ideally grassfed or organic bones are best (IMO). 2. Get some veggies. This is the perfect time to clean out your veggie drawer. I usually use carrotts, celery and onions. They can be a little 'floppy'. 3. Clean the veggies. You can wash and peel or just wash. Cut the veggies in half and place in the bottom of a slow cooker. 4. Add a bay leaf or two and about 10 peppercorns. Don't salt yet, otherwise you risk oversalting. 4. Put your bones on top of the veggies (this helps prevent 'floaters'.) 5. Fill up your crock pot with enough water that it covers all the ingredients....or more if you want. 6. Cook on high for a long time....like 12 hours. Add some water if the water level drops. Go do something else fun. 7. When you're ready to come back to the broth, put it in the fridge. Let it get cold and the fat will rise to the top and turn solid. Remove the fat. 8. Strain the broth through a cheese cloth. Discard the gunky bits in the bottom of the crock pot. Straining is an important step because the gunky bits are bitter. 9. Reduce the broth for awhile on the stove top. Or don't. It just depends on what result you are going for. We like to reduce the broth because then you get a more noticable lip smacky broth. Use the broth within a few days, or freeze. Yes, the process spans a long time (a day or two) BUT the results are great and it's good for you. Link to comment Share on other sites More sharing options...
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