Homemade Beef Broth

In November I shared my process for making chicken stock in the crockpot. This is such an easy way to make the most delicious, chicken broth. I make homemade beef broth the same way. I use beef bones from grass fed beef, not always easy to find, but well worth the effort.

You’ll need about 5-8 ponds of beef bones to make a good batch of broth, try get an assortment, which includes some knuckles or neck bones. Rinse the bones with water and pat dry. Place the bones in a large baking pan. Add a head of garlic sliced in half. Roast the bones at 400 degrees F for 45 minutes. Your house will smell amazing.

Place the cooked bones in your  large crockpot.

Add water to the baking pan and scrap up all the pan drippings.

Add the drippings and water mix to the crockpot as well. Cover the bones with additional water.  You want the bones to be just covered with water. Turn the crockpot on high.

When the water starts to boil, add 2-3 bay leaves and 2 Tbsp of apple cider vinegar to the crockpot and turn the heat down to low.

Continue to cook for a total of 24 hours. Add water if necessary to keep the bones covered.

When the homemade beef stock is finished simmering, allow it to cool slightly before straining into a large bowl.

Refrigerate the broth until chilled.

Once the broth has chilled the consistency should be like gelatin and the fat will rise to the surface. Use a large sppon to skim the fat off the broth.

Use the broth immediately, store in your refrigerator for a week or place into freezer containers and store in your freezer. If you have a pressure canner you can also follow the directions with you pressure canner to can your beef broth.