Homemade Beef Broth

Update: This is technically a beef stock, as it uses roasted bones.

I’ve recently discovered a magical elixir. It helps me recovery from workouts faster, protects me from incoming radiation, keeps my skin looking great and it tastes awesome. The magical potion is a homemade beef broth. It takes 24-72 hours to make, but is worth the effort. I use the recipe found in the book Nourishing Traditions by Sally Fallon.

Put knuckle bone into stock pot. Add 1/2 cup of vinegar. Cover with water.

Roast Beef Soup Bones for 30-45 minutes at 350 degrees.

Cut up a few onions, carrots and celery sticks. Add them and the roasted meat to the stock pot.

Cover with water. Turn on the heat. Bring it to a boil and then lower the heat until you achieve the slowest simmer possible. Cover the stock pot.

Periodically you want to skim off the large bubbles with a spoon. These are impurities. I do this maybe 5 times in the first few hours and then leave it alone.

Let it sit on the stove with a very low simmer for 24-72 hours. The simmer should be slow enough that you can easily count the bubbles as they rise to the surface. With 10 minutes remaining, add a handful of parsley.

Turn off the heat and let it cool. Using tongs, pull out the large chunks of meat and bones. Throw that away. Then using a strainer, filter out everything else. Pour the broth into jars. Unless you plan on using the broth in the next day, put the jars into the freezer.

There you have it. I do this about once a month. I then add some broth to whatever stew or soup I am making.