“We’re all about the meat here, but we love the bone too! Here’s how you can use your leftover beef bones to make a delicious broth. You can use this bone broth as stock for braising a big roast, liquid for a stew, or deglazing after searing for a pan sauce. Also, bone broth is often suggested as a source of protein, nutrients, and minerals as part of many different diets. Check out Chris Kresser’s breakdown, “The Bountiful Benefits of Bone Broth: A Comprehensive Guide.”
- 6 Bone Marrow Bones
- 2 Onion medium
- 1 Carrot large
- 1 Celery Ribs large
- Thyme whole sprigs
- Parsley whole sprigs
- Roast bones and vegetables at 425° for 30 minutes
- Place roasted bones veggies in pot with as much of the browning on the pan.
- Fill with water to cover the bones. Add herbs and peppercorns.
- Simmer very low for at least 8 hours, up to 36 hours. Add water as needed. Do not let the liquid boil. As you simmer, scrap some of the impurities that float to the surface.
- Strain into another large pot(we recommend the insert of an instant pot) and discard bones. To cool the broth as fast as possible, place cooling popsicles in to the broth to chill. Once chill enough to place into fridge, let sit in the fridge overnight.
- After it has chilled overnight, skim the fat off the top(save for next time you cook a ButcherBox steak) and preserve broth in the fridge.