How To Make Your Own Beef Bone Broth At Home
Super easy to make at home if you have a bit of time, bone broth is a great source of many beneficial vitamins and nutrients, and a really easy way to get some extra collagen into your diet. Bone broth may also help to reduce inflammation, improve gut health and protect joints. And it’s delicious!
Ingredients
- A big pot or slow cooker
- 1 bag Cannings Beef Chuck Bones
- 1 Beef Marrow Bone (ask your butcher to cut this up into smaller pieces for you as it may be a bit big for your pot). Note: these bones are nutritional powerhouses but can make your broth more fatty. If you want a less fatty broth, you can either use half your marrow bone, or substitute for another bag of chuck bones. You can also scoop off any excess fat after your broth is done and has cooled slightly
- 1 tsp black peppercorns
- 2 tbsp apple cider vinegar
- 2 carrots
- 2 sticks of celery
- 1 onion
- 2 cloves of garlic
- Fresh herbs (our faves are rosemary and thyme)
- Salt to taste
Method
- Roast your beef bones on 180C for about 30 minutes. This will help to bring out the flavour and make your broth extra yummy.
- Throw all of the ingredients into your pot or slow cooker. Remember when you add your salt that you can always add more later, so don’t go overboard! Then fill the pot up with water (filtered water is best if you have it) - usually this will be about 3 - 4 litres.
- Pop your pot onto a low simmer, or if you’re using a slow cooker set it to low. For best results, you’re going to want to leave it on for at least 24 hours, or up to 2 days (if you don’t have this much time up your sleeve, you could do 8 hours). The more time it’s on for, the more nutritious the broth! Make sure you check it every few hours or so if you’re cooking it on the stove just to make sure there’s enough water in there - you want it to reduce and get nice and gelatinous, but not too much!
- Once your stock is finished, have a taste and see if it needs any more salt and add as necessary.
- Let it cool slightly, then grab a fine mesh metal strainer and pour the bone broth through it to remove any chunks of bone or vegetable.
- Transfer to containers of your choice. You can keep it in the fridge for a few days, or freeze for several months. We love to freeze our broth so it’s handy for soups, casseroles, etc.
If you want to make chicken bone broth instead, you can use the same recipe and just substitute beef bones for chicken! We keep chicken frames for this in our freezer, so grab a pack of these and you’re good to go. Some of our customers also like to add in a few chicken drumettes and chicken necks to their broth for some extra collagen.
No time to make your own bone broth? No worries! We make our own slow cooked chicken or beef bone broth right here at Cannings, which we keep in our freezer section. Super handy if you need a 24 hour bone broth but can't make it yourself!
