Best 4 Best Beef Bone Broth Recipes
**Beef bone broth:** A Wholesome and Flavorful Elixir for Health and Well-being
Aromatic and incredibly nourishing, beef bone broth has been a culinary and medicinal staple for centuries. Simmered for hours, this golden elixir is a treasure trove of essential nutrients, including gelatin, collagen, amino acids, and minerals, all working in harmony to promote vitality and well-being. Its rich, savory flavor makes it an indispensable ingredient in a variety of dishes, from hearty soups and stews to sauces and gravies. And with the multitude of recipes available, you can effortlessly craft this liquid gold at home, tailoring it to your unique preferences.
**Recipes:**
1. **Classic Beef Bone Broth:** This foundational recipe yields a rich, flavorful broth that serves as the perfect base for a myriad of culinary creations. It's a symphony of beef bones, aromatic vegetables, herbs, and spices, gently simmered to extract maximum flavor and nutrients.
2. **Slow Cooker Beef Bone Broth:** Time-strapped individuals will appreciate the convenience of this slow cooker version. Simply toss in the ingredients, set it on low, and let the slow cooker work its magic. The result is a deeply flavorful broth that's ready when you are.
3. **Instant Pot Beef Bone Broth:** For those who prefer a quicker approach, the Instant Pot comes to the rescue. This recipe harnesses the power of pressure cooking to create a nutrient-dense broth in a fraction of the time. It's a perfect option for busy weeknights or when you're short on time.
4. **Roasted Beef Bone Broth:** Elevate your broth's flavor profile with this roasting method. Roasting the bones prior to simmering adds an extra layer of richness and depth to the final product. It's a culinary technique that will impress even the most discerning palates.
5. **Asian-Inspired Beef Bone Broth:** Embark on a culinary adventure with this Asian-inspired broth. It's a harmonious blend of beef bones, ginger, garlic, lemongrass, and soy sauce, resulting in a broth that's both flavorful and invigorating. It's an excellent choice for noodle soups, stir-fries, and other Asian-style dishes.
6. **Herbed Beef Bone Broth:** Transform your broth into a symphony of flavors with this herb-infused recipe. Fresh herbs like rosemary, thyme, and parsley dance together in this broth, creating a fragrant and aromatic elixir that will uplift your spirits and tantalize your taste buds.
7. **Detox Beef Bone Broth:** Cleanse your body and revitalize your well-being with this detoxifying broth. It's a carefully crafted blend of beef bones, vegetables, and herbs, designed to promote detoxification and support overall health. Enjoy it as a standalone beverage or use it as a base for soups and stews.
INSTANT POT® BEEF BONE BROTH
Don't toss those beef bones. Freeze them, and when you have 2 pounds make beef broth using your Instant Pot® with minimal prep!
Provided by Bren
Categories Soups, Stews and Chili Recipes Broth and Stock Recipes
Time 3h10m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
- Place beef bones, carrots, celery, onion, and garlic on the prepared baking sheet.
- Roast in the preheated oven until browned, about 45 minutes.
- Scrape roasted bones and vegetables into a multi-functional pressure cooker (such as Instant Pot®). Add bay leaves, apple cider vinegar, sea salt, peppercorns, and boiling water. Close and lock the lid. Select Manual pressure according to manufacturer's instructions; set timer for 120 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Remove bones and vegetables and discard. Line a strainer with cheesecloth and set over a large bowl. Pour broth through strainer and discard solids.
- Allow broth to cool. Remove and discard fat layer.
Nutrition Facts : Calories 21 calories, Carbohydrate 4.8 g, Fat 0.1 g, Fiber 1.3 g, Protein 0.6 g, Sodium 247.7 mg, Sugar 1.6 g
BEEF BONE BROTH
This is a very basic beef bone broth recipe that you can make as a Sunday project. Freeze the broth for use within six months. If desired, refrigerate before freezing so that you can skim off any hard fat that forms or solidifies on the top.
Provided by Diana71
Categories Soups, Stews and Chili Recipes Broth and Stock Recipes
Time 13h10m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
- Place beef bones on the prepared baking sheet.
- Roast bones in the preheated oven for 40 minutes, turning over at the halfway point.
- Carefully place bones into a large stockpot and pour in any juices that have collected on the baking sheet. Add celery, onion, leek, and garlic to the stockpot, and add just enough water to completely cover the bones. Stir in bay leaves, vinegar, salt, and pepper.
- Bring broth to a boil over medium-high heat. Reduce heat to a very low simmer and cover, venting the lid a bit. Simmer for 12 hours, occasionally skimming off any foam and "gunk" that rises to the top. Add additional water whenever bones and vegetables are no longer covered.
- Remove the pot from the heat and cool broth to room temperature. Strain broth with a fine-mesh strainer into a clean pot. Discard bones and vegetables.
Nutrition Facts : Calories 18.1 calories, Carbohydrate 4.1 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.6 g, Sodium 205.1 mg, Sugar 1 g
BEEF BONE BROTH
Beef bone broth is a cousin of stock-- both are made by long-simmering bones and vegetables to extract collagen, but broth also includes more flavoring agents, like star anis, ginger and salt. Sure, you can buy boxes of the stuff at the store, but homemade bone broth has the best taste and is easy to make because it is mostly hands-off. In this recipe, we roast the bones and aromatics first, which imparts a deep, caramelized flavor. Bone broth is perfect for sipping, but it also takes soups, braises, sauces and stir-fries to another level. (And because it is thicker than regular stock, it gives dishes body.) Make sure to freeze whatever you don't use in containers of different sizes so you can quickly thaw just the amount you need.
Provided by Food Network Kitchen
Categories side-dish
Time 10h30m
Yield about 8 cups broth
Number Of Ingredients 14
Steps:
- Preheat the oven to 425 degrees F.
- Put the beef bones in a large, deep stockpot and cover with cold water. Bring to a boil over medium-high heat. Lower to a simmer and cook for 20 minutes to remove any impurities. Drain the bones and rinse them under cold water (reserve the pot). Transfer the bones to a baking sheet in an even layer and season with 2 teaspoons salt.
- Put the allspice berries, peppercorns, star anise pods, carrots, celery, cinnamon sticks, garlic, onions and ginger on a separate baking sheet. Drizzle with the oil and season with 1 teaspoon salt. Place both baking sheets in the oven and bake until the vegetables are softened and golden brown and the beef bones are caramelized, about 30 minutes.
- Transfer the bones and vegetables back to the reserved stockpot. If there are any golden bits on either baking sheet, carefully pour 1/2 cup hot water onto them, gently scrape up with a wooden spoon and pour the water and bits into the pot. Add 1 tablespoon of the rice wine vinegar, then cover the bones and vegetables with cold water and bring to a boil over medium-high heat. Reduce the heat to low and simmer, covered slightly and occasionally skimming away the foam and any fat that rises to the top, until the broth is a deep brown and as much flavor and collagen as possible has been removed from the bones, 5 to 7 hours.
- Strain the broth into a large heatproof bowl or storage container. Compost the bones and vegetables. Stir in the soy sauce, remaining 2 tablespoons rice wine vinegar and 1 teaspoon salt and let cool at room temperature for 1 hour.
- Refrigerate, covered, until chilled and all the fat has risen to the top and hardened. Use a spoon to remove the fat from the top and compost. .
- To serve, heat the bone broth until heated through and no longer gelatinous. Season to taste, if desired. Store any leftovers in an airtight container in the refrigerator for up to 1 week. Freeze for up to 2 months.
BEEF BONE BROTH
"Bone broth" has become stylish as part of the Paleo diet, which enthusiastically recommends eating meat and bones. (The idea is to eat like our Paleolithic, pre-agricultural ancestors.) But cooks have known its wonderful qualities for centuries. This robust and savory beef broth - more than a stock, less than a soup - can be the basis for innumerable soups and stews, but it also makes a satisfying and nourishing snack on its own.
Provided by Julia Moskin
Categories breakfast, dinner, lunch, snack, soups and stews, side dish
Time 5h45m
Yield About 3 quarts
Number Of Ingredients 16
Steps:
- Heat oven to 350 degrees. Place meat and bones in a roasting pan or on a large rimmed baking sheet. Drizzle with olive oil, turning to coat, then brush all over with tomato paste. Roast until browned, 30 to 35 minutes. They don't need to cook all the way through but to just develop some color.
- Put roasted meat and bones in a 12-quart stockpot and add vinegar and enough cold water to cover by 3 inches (about 6 quarts). Bring to a boil, then reduce to a low simmer, uncovered, for 2 to 3 hours. While simmering, occasionally skim fat and foam from the top using a ladle.
- Add all the remaining ingredients. Continue to simmer, uncovered, for a minimum of 3 hours. If using knucklebones, simmer overnight, 9 to 15 hours, so the knucklebones have sufficient time to break down.
- Remove meat and bones with a slotted spoon or tongs; reserve meat for another use (such as soup). Pour broth through a fine-mesh strainer into a large heatproof bowl. Once broth has cooled, store in the refrigerator in an airtight container.
Nutrition Facts : @context http, Calories 117, UnsaturatedFat 4 grams, Carbohydrate 2 grams, Fat 7 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 3 grams, Sodium 52 milligrams, Sugar 1 gram, TransFat 0 grams
Tips:
- Choose the right bones: opt for marrow bones, knuckles, or oxtails for a rich, flavorful broth.
- Roast the bones before simmering: roasting enhances the flavor and color of the broth.
- Use filtered water: it prevents minerals from interfering with the broth's taste.
- Add vegetables and herbs: customize the broth with your favorite veggies and herbs.
- Simmer for an extended period: longer simmering extracts more flavor and nutrients from the bones.
- Strain the broth: remove any remaining bones, vegetables, or herbs before using the broth.
- Store the broth properly: keep the broth in airtight containers in the refrigerator for up to 5 days or freeze it for up to 3 months.
Conclusion:
Homemade beef bone broth is a nourishing and versatile ingredient that can elevate various dishes. Whether you're using it as a base for soups and stews, adding it to gravies and sauces, or sipping it as a comforting beverage, beef bone broth is a culinary treasure. With a little time and effort, you can create a delicious and nutritious broth that will add depth and flavor to your favorite recipes.
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