Beef Bone Broth

Although it's been in the high 80's the past few weeks, and the daffodils have sprung up from their very short rest thinking it's now spring...I've been longing to make delicious soups and stews for my family for dinner.  I just couldn't bring myself to serve something piping hot, when we were all coming home from school and work, changing into our shorts and tank tops.  

While we've fired up the grill for burgers, and ordered pizza just like it was summer, I've been searching online for recipes all things warm and wintry.  

Today while it's still in the mid 70's seems like a great time to make up a big batch of beef bone broth.  It will be handy to have ready for when Winter finally arrives to Southern California (I have hope!)

Here's the steps to making delicious Beef Bone Broth.  

• 4 pounds of beef marrow, knuckle bones, bits of leftover beef
• 3 pounds meaty rib or neck bones
• 4 or more quarts cold water
• 1/4 cup vinegar 
• 3 onions, coarsely chopped 
• 3 carrots coarsely chopped 
• 3 celery sticks, coarsely chopped 
•  sea salt – optional – only after broth is completed 

1.  Place all of your bones that have meaty bits on them on a large cookie sheet (with sides) or roasting pan and brown in the oven at 350 degrees until well-browned (30-60 minutes usually).

2.  Meanwhile, throw all of your non-meaty marrow bones into a stockpot, add the water,vinegar and vegetables. Let sit while the other bones are browning.

3.  Add the browned bones to the pot, deglaze your roasting pan with hot water and get up all of the brown bits, pour this liquid into the pot. Add additional water if needed to cover the bones.

4.  Bring to a boil and remove the foam that rises to the top. No need to remove the floating fat. Reduce heat, cover and simmer for at least 12 hours and as long as 72 hours. The longer you cook the stock, the more rich and flavorful it will be.

5.  After a 2-3 hours you will want to ‘rescue’ any of the meat you need for recipes or marrow that you’d like to eat. Using tongs find your marrow bones, pop out the marrow with a small knife and return the bone to the pot.

6.  Simmer for 12-72 hours  Remove the bones with a slotted spoon and/or tongs. Strain the stock into a large bowl, then ladle into wide mouth mason jars. Let the jars sit until they are pretty cool, then freeze or refrigerate. You can remove the congealed fat after refrigerating or even freezing, if you want to reduce it a step.

Enjoy!