Making Beef Bone Broth

I used the same method as when making chicken bone broth, but extended the simmer time to 12 hours, but from what I've read, lots of people allow the simmering to go twice that long.

First, separate all the meat from the bones and fat. Use the beef for whatever recipe you're making.

Put the bones and fat in a pan, add a little water if you want, then roast until well browned at 375° This might take a couple hours. I wasn't planning to blog this, so I didn't keep track of the time.

Transfer everything to a heavy pot with a cover. Add water to cover everything, a big splash of apple cider vinegar - about 1/3c - and any seasonings you want - as long as this is only for humans.

If you plan to give this to you cat(s) or dogs(s) keep it plain other than any animal safe vegetables you want to include for flavor. NO bay leaf, onion or garlic though. Those can be toxic to our furry friends.

Bring to a very low-bubble simmer. Cover and let do its thing for 12-24 hours checking the water level, stirring and adding more water if needed.

When you decide it's cooked enough, cool a bit, then remove all the solids. Strain this well, through successively finer mesh strainers.

Chill overnight or until the fat has solidified. Take this off, put it in a big mug, heat to remelt it then refrigerate. Use it to saute lean meat or vegetables in the future -or- pursue other ideas for uses. . .

This time I scraped off greyish residue from the bottom of the chilled, solidified beef fat to, ensure what I was working with was just fat. I put it in a clean glass container, added a little EVOO and honey to make a beef tallow face moisturizer!!

To 2.6oz. of usable fat, I added 2t single source EVOO and 1t of raw, organic honey. Softened this enough to whisk it to combine, then chilled it to keep it homogenized. You could also add a drop or two of your favorite essential oil, to scent it.

It's now in my bathroom, in a covered glass container, away from the heat. I've used it once so far and LOVE it! Benefits of beef tallow on skin

Back to the bone broth: Bring the broth almost to the boiling point, pour into jars with lids. Leave on the counter until the lids >ping< then refrigerate. Bone broth stored in this manner is not 'shelf stable' but will keep well for several weeks in the 'fridge. You cats and dogs will love it, as will you! Use it as a soup base, or it's excellent for when you feel like you're fighting a cold or the flu. Just heat a cup and drink it.

Notable differences are: the fat breaks and is removed much easier than chicken fat, which is far less solid, even after straining and chilling. The broth is nowhere near as well gelled as chicken bone broth, so the collagen content isn't as high.

The flavor is really good though, more pronounced than chicken bone broth. 'Apples and oranges' I guess. . .Lin