When life makes a complete circle here on the farm …it’s time to make beef bone broth.
Our freezer is once again full of grass-fed beef and with it always comes plenty of beef bones for beef broth. It’s one of the many staples I always like to have on hand. It’s easy to make I don’t mind at all spending a few hours preparing it for a great tasting homemade beef bone broth.
Simple step-by-step instructions for making bone broth:
Preheat oven to 400 degrees. Lightly coat a baking sheet with olive oil. In a single layer place soup bones on a baking sheet. Lightly sprinkle soup bones with salt, pepper, and garlic powder. Bake for 1 hour.
After removing bones from baking sheet, deglaze the pan with hot water, scraping the bottom of the pan for browned particles. Add deglazed particles to large stockpot. In the same large stockpot add; bones, onion, carrots, celery, garlic, bay leaves, Worcestershire sauce, salt, pepper, garlic powder. Cover with water.
Bring to a boil and then simmer for 2 hours.
Strain vegetables from broth and let cool to room temperature and freeze in quart jars. (See instructions below)
How to freeze beef bone broth:
I always store my homemade broths in the freezer. It saves me time from having to dig out the pressure canner every time I need to make a batch of bone broth. It’s quick and easy to pull a jar out in the morning to thaw when I need broth for a supper meal.
- Cool beef broth to room temperature.
- Leave a small layer of fat in broth to create a seal between lid and broth.
- Using clean quart-size canning jars fill jars 3/4 full. Leave more than enough room for the broth to expand when it freezes.
- Once all of the jars are filled, wipe jars down with a clean cloth, paying particular attention to threads around the jar.
- Dry threads completely before placing lids on jars. Use solid tops and not two-piece banded lids. Hidden moisture here can cause breakage later on when the liquid freezes and expands.
- Place the jars in the freezer, with ample space between each jar so that there is no chance of condensation forming between jars that could potentially freeze the jar to the surface.
- Approximately 5 pounds beef bone with meat
- 1 1/2 whole onions, skins left on
- 2 cups chopped carrots
- 2 cups chopped celery
- 2 teaspoons chopped garlic
- 2 tablespoons Worcestershire sauce
- 2 teaspoons pepper
- 1 teaspoon salt
- 3 bay leaves
- Water to cover all ingredients.
- Preheat oven to 400 degrees.
- Lightly coat a baking sheet with olive oil.
- In a single layer place soup bones on a baking sheet.
- Lightly sprinkle soup bones with salt & pepper.
- Bake for 1 hour.
- After removing bones from baking sheet, deglaze the pan with hot water, scraping the bottom of the pan for browned particles. Add deglazed particles to large stock pot.
- In same large stock pot add; bones, onion, carrots, celery, garlic, bay leaves, Worcestershire sauce, salt and pepper.
- Cover with water.
- Bring to a boil and then simmer for 2 hours.
- Strain vegetables from broth and let cool to room temperature and freeze in quart jars.
- temperature.
- 2. Leave a small layer of fat in broth to create a seal between lid and broth.
- 3. Using clean quart size canning jars fill jars 3/4 full with broth. Leave more than enough room for the broth to expand when it freezes.
- 4. Once all of the jars are filled, wipe jars down with a clean cloth, paying particular attention to threads around the jar. Dry threads completely before placing lids on jars. Use solid tops and not two-piece banded lids. Hidden moisture here can cause breakage later on when the liquid freezes and expands.
- 5. Place the jars in the freezer, with ample space between each jar so that there is no chance of condensation forming between jars that could potentially freeze the jar to the surface.
Want more? Read on.
Hi Tracy,
Do you ever notice small bone chips that end up in the broth? Also do you use the cooked veggies that flavored the broth? Maybe that is beef soup day?
Jodie,
I don’t like all the small pieces in my broth so I always strain it before a freeze it. A pour it through a piece of cheese cloth.
We LOVE to make our own chicken and beef broth in our house, especially during cold and flu season! I have not put the bones in the over before boiling them in the stock pot before, I’ll bet it adds a lot more flavor though. We also store it in the freezer, I would much rather have it on hand then have to use a canned broth!! Have a blessed week!!
I have tried it both ways and it makes a richer broth when you bake them in the oven first.
Gosh I wanna just eat it as it is! Thanks for sharing this. I never used this method so much better than just boiling. I’ll be trying.
Thanks for sharing. I’m pinning. Am I following you. I need to. I’ll look for your button.
I have fund when I bake them first it brings out the flavor more than just boiling. Thanks for pinning it!
I have read adding vinegar when simmering brings more of the useable minerals out of the bones, I noted your recipe does not have vinegar.Do you know anything about this? I am currently saving bones until I get enough for a batch of bone broth, this recipe of yours allows me to plan a trip to the local Amish butcher for bones!
Fiona I am sorry but I have never heard the about the vinegar tip…I am going to research that a bit! Thanks for letting me know about it.
Thanks for sharing this at Coffee & Conversation! Never made my own broth before…but you’ve made me consider trying it!