Grandma's Beef Bone Broth

Beef bone broth. How we can tap into the nourishment of oxtail, short rib, knuckle and shank when feeling depleted down to our own bones. Found in the meat section of your local butcher or grocery store, these bones are first roasted to clean them of excess collagen, stagnant blood, and other impurities. Roasting also further cures the protein and vitamin hit they will deliver when next simmered in a broth of your making. If you can find grass-fed and/or organic bones, all the better, and add those to your choice of diced up veggies like leek, onion and celery, and herbs and spices like bay leaf and good old salt and pepper. You can simmer for 12 hours in a crockpot or stovetop or speed it up and use a pressure cooker for less than half the time. Our recipe goes for the full simmer of a slow cooker recipe with consistent skimming off the top to further control the profusion of gelatin that can occur with making beef bone broth at home. The result is a clearer, cleaner, and rich beef bone broth that is just waiting for some Grandma’s egg noodles to move from sipping broth (amazing in its own way!) to a nourishing, filling, easy dinner anytime you need it.

What Is Bone Broth?

Made by simmering high-marrow bones like beef or pork with vegetables, and spices for much longer, bone broth extracts maximum flavor and collagen, making it nutrient-rich and highly flavorful. With or without salt, the taste of bone broth is a step above and the time you put into making it will be rewarded in warmth and excess nourishment.