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How To Make Beef Broth. Easy, Three-Ingredient Homemade Beef Stock. Use Pastured Beef Bones for the Best Results!
Place beef bones, apple cider vinegar and 1 gallon plus 1 cup filtered water in a large stock pot. Allow to sit for at least 30 minutes and then place over heat and bring to a boil.
Once boiling, begin to skim the "scum" off the top. Continue doing this for about 10 minutes or until most of the scum is gone.
Add in 3 Tablespoons kosher salt, stir to combine, cover and reduce heat to a simmer. Simmer, stirring occasionally, for 6 to 8 hours.
Place remaining bones (from strainer) into the slow cooker along with the large bones. Add 12 cups filtered water and 2 Tablespoons kosher salt. Cover and set to low for 12 hours and then high for 12 hours. Since this second batch will be less flavorful, we want to reduce it and then combine it with the first batch.
Allow broth in soup pot to cool a bit then cover and place in refrigerator. The next day, remove from fridge and scrape solid fat layer off (I discard this).
Allow to cool a bit and place pot back in refrigerator. The next day, remove the second solid layer of fat.
Since the broth is cold and congealed from the gelatin (this is a good thing!), I place the pot on the stove-top and warm it up just enough for it become liquid again. It's easier to pour for storage. Fill glass jars / containers and use as needed.
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Recipe courtesy of Alyssa Brantley | EverydayMaven
Please note that the nutrition information provided for this recipe is for the recipe EXACTLY as written with the ingredients specified. If you make any modifications or substitutions, you will need to recalculate the recipe to generate accurate nutritional information.