This is Farmer Joan’s “No Frills” Beef Bone Broth
This is my adaptation of multiple bone broth recipes that I do not have time to make. I drink bone broth for the health of my aging skin and bones. It makes an observable difference for me.
Makes 4 quarts
About 4 pounds beef marrow and knucklebones [or whatever size bag of bones you bought]
½ Cup organic apple cider vinegar [or 2 Tablespoons per pound of bones]
5 quarts of cold filtered water [or start with 1 ¼ cups of water for each pound of bones]
1 bay leaf (and any other spices or salt you have a hankering for)
(very optional) random veggie parts
Place the beef marrow and knucklebones in a stockpot. Add the vinegar and enough cold filtered water to cover the bones. Let stand for 30 to 60 minutes. [Filtering removes chlorine and other chemicals, which you may not have with well water. So I don’t bother with filtering my tested well water.]
Place over medium heat, uncovered, bring to a simmer, and carefully spoon off any scum that rises to the top. Simmer for 24 hours with the lid off or slightly askew at the lowest heat that causes a little bubbling. Check from time to time and add a little water, as needed, to cover the bones. I have simmered the pot multiple times for 24 hours on my electric stove, without any concerns while I was sleeping. If I had only a few pounds of bones, I would use the crock pot, a trusted kitchen buddy. But I usually double this recipe, just to “stock up”!
Sometime before going to bed for the night, add any random veggies you think will add flavor or nutrition. Carrot tops, celery bottoms, onions with or without skins, etc.
Sometime between 24 and 48 hours of simmering, call it quits! Remove the bones with tongs and a slotted spoon. Strain the stock through a fine-mesh strainer (or clean rag in a colander) into a large heatproof bowl or pan. If not using right away, cool to room temperature, transfer the stock to containers, cover and store in the refrigerator for up to 5 days or in the freezer for many months. Farmer Joan here ladles it into plastic yogurt quart containers for freezing, with the fat reasonably spread among the containers. Now clean up the kitchen. The health benefits are worth the mess.
As needed, thaw a quart of bone broth and consume a heated cup a day. Or split it with your sweetie, to keep you both spunky through this long, cold winter. When I reheat my daily cup, I may boil a few noodles or leftover veggies or meats in the broth, before consuming.
Joan’s note: What to do with the left over bones, meat , veggies and spices? The easiest solution is to throw it out there on the ground for the chickens. A few days later, the bones go into your food recycling or farm’s compost heap.
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