Let’s be honest, the thought of making bone stock can be intimidating for some, it was for me. For so long, all of my friends were raving about the health benefits of this amazing stock. I knew that many people made it to help boost their immune system, but it is good for so much more. The nutrients from the bones can aid with digestive issues, joint pain and even hair growth! Homemade stock is full of bioavailable minerals such as calcium, magnesium, phosphorus and other trace minerals. It also contains amino acids, glucosamine, chondrotin and gelatin.
But still, it just seemed so challenging.
At the health food store where I worked, we sold a package of beef neck bones in our frozen section. Almost daily I walked by what seemed like a mystical bag of health with my shopping basket, and then lost my courage and walked away. I know that I was not alone in this; I even stared in the freezer with a customer one day talking about how we both dreamed of making bone stock. Finally, one day I had heard about the delicious nutritious stock one time too many, and I brought the bag home.
And let me tell you, this may very well be the easiest most wonderful thing I have ever cooked! Don’t be intimidated by this recipe. Once you make it, you will wonder how you lived without it this whole time.
Step by Step Instructions for Beef Bone Stock
This recipe is *Grain Free *Lactose Free *No Sugar Added and 100% Delicious!
Cook Time: 72 hours
Expert Level: Easy
1 bag of Grass-fed/ Grass-finished Beef Neck Bones
1 tbsp Organic Apple Cider Vinegar per pound of bones
1 Organic Onion
2 Organic Carrots
2 cloves Organic Garlic
To your crock pot add 1 pound of bones, 1 gallon of filtered watered and 1 tbsp apple cider vinegar. Let sit for 20-30 before turning on crock pot. The acid in the vinegar helps to release the nutrients from the bones.
At this time you can add in your vegetables and salt, turn crock pot to low and cover. After about an hour skim the top of the broth with a fine sieve strainer to remove the scum. You can check for the first few hours to make sure that there are no more impurities that float to the top. The quality of these bones are very high, so there will not really be too much that needs to be discarded.
Now put the lid back on and walk away… for 72 hours. That’s right, to get all of the nutrients beef stock cooks for three days.
When the stock is finished simply strain it into reusable jars. Once it is cooled the fat will form a layer on top. It can be left and reheated with the stock, or it can be removed and saved in the refrigerator for cooking additional recipes.
There may be meat left over once the stock is finished. You can leave it in the stock and make a stew with it, or remove it and use it for future recipes. I had mine later in the week with some organic barbecue sauce.
How to Store The Beef Broth
If you do not use all of your stock right away, it can be frozen in ice cube trays. I love to add these cubes in anytime I make rice or quinoa to give the grain more flavor. It can also be added in with beans, or used to make small batches of gravies and sauces. Frozen beef stock cubes also make fun treats for your canine friend during the hot summer months.
One of the best things about bone stock is that the 1 pound of bones is extremely affordable, which ends up making 1 gallon of stock, meat for additional recipes, and fat for cooking. This is considerably less than you would pay for store bought stock. Besides all that, packaged stock pales in comparison to homemade when it comes to flavor.
I hope if you have not yet made bone stock this takes some of the intimidation away.
For more great information on the health benefits of homemade bone stock, check out this great blog:
Beef Bone Stock
Author: Katie Palmer
Recipe type: Staple
Prep time: 15 mins
Cook time: 72 hours
Total time: 72 hours 15 mins
Serves: 1 gallon
Homemade Bone Stock made from Grass-fed Beef Bones
To your crock pot, add 1 pound of bones, 1 gallon of filtered water, and 1 tbsp apple cider vinegar.
Let sit for 20-30 minutes before turning on crock pot.
Add vegetables and salt.
Turn crock pot to low and cover.
After half an hour, skim any scum off the top with a fine sieve strainer. Check again every half hour or so for the first couple of hours and strain any additional scum.
Continue to cook for 72 hours.