California Farm Beef Bone Broth Recipe by Hobby Horseman
Cooking Instructions 4 hours 1 Bone weight to broth ratio: one pound of bones makes a quart of broth. Bone size: the smaller the bone size, the quicker the extraction. Marrow beef bones and neck bones are usually cut 2” thick. 2 Prebrown: if you prefer a darker broth color, preheat your cast iron dutch oven, brown the neckbones on both sides, douse with quart of water. 3 Acid extraction: a small amount of vinegar or lemon juice, 1tsp on two quarts, or another acid like a cup of red wine extracts more bone broth flavor faster without leaving an aftertaste. Add to water. 4 Preboil. Cover bones with a quart of water, bring to rolling boil, under 10 minutes. Do not overboil. Turn heat off. 5 Cold Water shock: add quart of cold water to solidify fat and foam. Skim off till broth is clear, add aromatics, natural flavor enhancers: 1” thick slice of celeriac root, Tbs dried lovage, Tbs dried mace, tsp brewers’ yeast, bring back to boil, taste. 6 Turn down to slow low simmer 3 1/2 hours. Put lid on. Optional: add chunk of frozen lean beef to use for making fresh beef soup from part of this broth. Check every hour, skim off any foam and add 1/2 cup warm water if broth evaporates. 7 Gelling: dissolve 2 Tbs Knox or other gelatine powder in 2Tbs cold water till clear, keep ready to stir into broth when broth has turned from cloudy to clear. Set aside chunk of lean beef to make soup. 8 Cheesecloth filtering. Keep broth on simmer, lid on, taste. When done, pour through cheese cloth into pint containers for freezing or use. Add flaked sea salt individually to taste. 9 Disposal. Feed cartelage, marrow and other soft beef bones to the dog. Put sharp bones in metal garden fermenter with metal lid to make garden soil. Activate fermentation with leftover soy or dairy wey or pinch of compost. 1 Bone weight to broth ratio: one pound of bones makes a quart of broth. Bone size: the smaller the bone size, the quicker the extraction. Marrow beef bones and neck bones are usually cut 2” thick. 1 Bone weight to broth ratio: one pound of bones makes a quart of broth. Bone size: the smaller the bone size, the quicker the extraction. Marrow beef bones and neck bones are usually cut 2” thick. 2 Prebrown: if you prefer a darker broth color, preheat your cast iron dutch oven, brown the neckbones on both sides, douse with quart of water. 2 Prebrown: if you prefer a darker broth color, preheat your cast iron dutch oven, brown the neckbones on both sides, douse with quart of water. 3 Acid extraction: a small amount of vinegar or lemon juice, 1tsp on two quarts, or another acid like a cup of red wine extracts more bone broth flavor faster without leaving an aftertaste. Add to water. 3 Acid extraction: a small amount of vinegar or lemon juice, 1tsp on two quarts, or another acid like a cup of red wine extracts more bone broth flavor faster without leaving an aftertaste. Add to water. 4 Preboil. Cover bones with a quart of water, bring to rolling boil, under 10 minutes. Do not overboil. Turn heat off. 4 Preboil. Cover bones with a quart of water, bring to rolling boil, under 10 minutes. Do not overboil. Turn heat off. 5 Cold Water shock: add quart of cold water to solidify fat and foam. Skim off till broth is clear, add aromatics, natural flavor enhancers: 1” thick slice of celeriac root, Tbs dried lovage, Tbs dried mace, tsp brewers’ yeast, bring back to boil, taste. 5 Cold Water shock: add quart of cold water to solidify fat and foam. Skim off till broth is clear, add aromatics, natural flavor enhancers: 1” thick slice of celeriac root, Tbs dried lovage, Tbs dried mace, tsp brewers’ yeast, bring back to boil, taste. 6 Turn down to slow low simmer 3 1/2 hours. Put lid on. Optional: add chunk of frozen lean beef to use for making fresh beef soup from part of this broth. Check every hour, skim off any foam and add 1/2 cup warm water if broth evaporates. 6 Turn down to slow low simmer 3 1/2 hours. Put lid on. Optional: add chunk of frozen lean beef to use for making fresh beef soup from part of this broth. Check every hour, skim off any foam and add 1/2 cup warm water if broth evaporates. 7 Gelling: dissolve 2 Tbs Knox or other gelatine powder in 2Tbs cold water till clear, keep ready to stir into broth when broth has turned from cloudy to clear. Set aside chunk of lean beef to make soup. 7 Gelling: dissolve 2 Tbs Knox or other gelatine powder in 2Tbs cold water till clear, keep ready to stir into broth when broth has turned from cloudy to clear. Set aside chunk of lean beef to make soup. 8 Cheesecloth filtering. Keep broth on simmer, lid on, taste. When done, pour through cheese cloth into pint containers for freezing or use. Add flaked sea salt individually to taste. 8 Cheesecloth filtering. Keep broth on simmer, lid on, taste. When done, pour through cheese cloth into pint containers for freezing or use. Add flaked sea salt individually to taste. 9 Disposal. Feed cartelage, marrow and other soft beef bones to the dog. Put sharp bones in metal garden fermenter with metal lid to make garden soil. Activate fermentation with leftover soy or dairy wey or pinch of compost. 9 Disposal. Feed cartelage, marrow and other soft beef bones to the dog. Put sharp bones in metal garden fermenter with metal lid to make garden soil. Activate fermentation with leftover soy or dairy wey or pinch of compost. 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