You would like to cook a hearty and rich beef bone broth? We will show you how to boil the beef bones and what you have to take into account. A good beef broth cooks for up to 20 hours.
Of course, you need cattle bones to cook a beef broth. You can get them at the butcher's, at the organic food market or at the health food store or organic market. Make sure that the bones are of high quality. The animals should grow up in a manner appropriate to their species, free of medication and with natural feeding - preferably in grazing. Because only high-quality bones produce a high-quality beef broth with all its health benefits.
In addition to the bones, you also need a lot of vegetables. Here too, you should rely on regional organic products, because who wants pesticides in their broth?
If you would like to boil off beef bones, you should also have a large soup pot and bring some time with you. Because for a good nutrient density in the broth, you should cook it for 8-10 hours in any case.
Before we show you our recipe for a real beef bone broth, we would like to share with you our three secret tips for boiling out beef bones:
Roast the bones: Roast the bones in a pan before cooking, this gives a wonderful taste and gives a great color.
Cider vinegar: Add a dash of cider vinegar to the cooking pot, the vinegar helps to extract the nutrients and minerals from the bones.
Cook for a long time: The longer you cook the broth, the more valuable ingredients like collagen you can extract from the bones. However, you should not boil the bovine bones for too long (<20 hours), as the bones will eventually decompose and the broth will become cloudy and stale in taste.
And another small excursus before we get to the recipe:
Bone broth is a great product, because you process a supposed waste product (beef bones), which are no longer used elsewhere, into a high-quality product for a balanced diet. This holistic utilization of the animal is called the nose-to-tail principle.
Recipe for beef bone broth
5 liters
Preparation time: 8-10 hours
Ingredients:
Boil out the bones - step by step:
Order beef bone stock from JARMINO
Ready-made beef broth from the jar - healthy, fast, tasty
If you don't have time to boil beef bones yourself, you can buy ready-made organic beef stock in our online store - which is healthy and delicious and saves a lot of time. We boil JARMINO Beef Bone Stock for 20 hours, which gives it a great taste and allows us to bind many nutrients and minerals in the stock. For example, we achieve a collagen content of 3.4g per 100ml.
Of course, you need cattle bones to cook a beef broth. You can get them at the butcher's, at the organic food market or at the health food store or organic market. Make sure that the bones are of high quality. The animals should grow up in a manner appropriate to their species, free of medication and with natural feeding - preferably in grazing. Because only high-quality bones produce a high-quality beef broth with all its health benefits.
In addition to the bones, you also need a lot of vegetables. Here too, you should rely on regional organic products, because who wants pesticides in their broth?
If you would like to boil off beef bones, you should also have a large soup pot and bring some time with you. Because for a good nutrient density in the broth, you should cook it for 8-10 hours in any case.
Before we show you our recipe for a real beef bone broth, we would like to share with you our three secret tips for boiling out beef bones:
Roast the bones: Roast the bones in a pan before cooking, this gives a wonderful taste and gives a great color.
Cider vinegar: Add a dash of cider vinegar to the cooking pot, the vinegar helps to extract the nutrients and minerals from the bones.
Cook for a long time: The longer you cook the broth, the more valuable ingredients like collagen you can extract from the bones. However, you should not boil the bovine bones for too long (<20 hours), as the bones will eventually decompose and the broth will become cloudy and stale in taste.
And another small excursus before we get to the recipe:
Bone broth is a great product, because you process a supposed waste product (beef bones), which are no longer used elsewhere, into a high-quality product for a balanced diet. This holistic utilization of the animal is called the nose-to-tail principle.
Recipe for beef bone broth
5 liters
Preparation time: 8-10 hours
Ingredients:
- 2,5 kg of bovine bone from pasture
- 5.5 liters of tap water
- 1/4 celeriac
- 4 medium-sized carrots
- 2 large tomatoes
- 100g leek
- 2 large onions
- 30ml organic apple vinegar
- ½ Bunch of fresh parsley
- 40g rock salt, alternatively sea salt
- 2 tsp black pepper, whole
- 3 bay leaves
- 3g thyme
- If desired: 2 garlic cloves
- butter or ghee
Boil out the bones - step by step:
- Blanch beef bones in boiling water for 5 minutes. Then briefly rinse with cold water and roast the bones on a baking tray in the oven at approx. 180 degrees C until they are lightly brown and roasting aromas have developed.
- Cut celery, leek, carrots, tomatoes into cubes and then put them in a pot with cold water together with the beef bones, parsley, spices and apple vinegar.
- Fry the onions (and garlic if necessary) in a pan with some ghee and then add them to the pot.
- Bring the broth to the boil once and then simmer for 8 to 10 hours at low heat. Skim fat and foam regularly.
- Strain broth through a cloth and place in the refrigerator overnight.
- The next day, remove the solid layer of fat from the cold broth. Then pour the broth into a pot, the cloudy sediment is not used. If you want a more fatty beef broth, you can leave the fat or part of it in the broth.
- Bring the broth to the boil again and season with salt, herbs, spices. Leave to stand for 30 minutes and pass through a cloth again. Done!
Order beef bone stock from JARMINO
Ready-made beef broth from the jar - healthy, fast, tasty
If you don't have time to boil beef bones yourself, you can buy ready-made organic beef stock in our online store - which is healthy and delicious and saves a lot of time. We boil JARMINO Beef Bone Stock for 20 hours, which gives it a great taste and allows us to bind many nutrients and minerals in the stock. For example, we achieve a collagen content of 3.4g per 100ml.
