Paleo Bone Broth Recipes
If you have heard about the benefits of adding bone broth to your diet then today you’re in for a bit of a treat, today we are going to give you 7 deliciously tasty bone broth recipes that you can make at home.
Traditionally bone marrow is incorporated into a broth style dish which is served up hot on a cold winters evening, of course traditional bone broth soup is delicious especially the family favourite, chicken or beef broth.
As well as the traditional recipes we are also going to show you some delicious alternative ways to incorporate bone marrow into your diet. Keep reading on as you are in for a nice surprise when you see what delicious recipes you can make using bone marrow.
Beef Broth Recipe
Image courtesy of epicurious
Firstly, thank you to the team over at epicurious for this delicious beef bone broth recipe. I have to say that this is definitely my favourite beef broth recipe that I have ever tasted, and I would sincerely recommend that you try this dish as your family and friends will love you for it.
When you finish the dish with a good sprinkle of seasoning and serve the dish piping hot it provides a delicious hot meal, especially during the cold winter months.
Beef Broth Ingredients
- 4 pounds of beef bones, preferably a mix of marrow bones and bones with a little meat on them, such as oxtail, short ribs, or knuckle bones (cut in half by a butcher)
- 2 medium unpeeled carrots, cut into 2-inch pieces
- 1 medium leek, end trimmed, cut into 2-inch pieces
- 1 medium onion, quartered
- 1 garlic head, halved crosswise
- 2 celery stalks, cut into 2-inch pieces
- 2 bay leaves
- 2 tablespoons black peppercorns
- 1 tablespoon cider vinegar
Preheat your oven to 450°F.
Place the beef bones, carrots, leeks, onion, and garlic on a roasting pan and roast for 20 minutes. Toss the ingredients in the pan and continue to roast until deeply browned. This should take about 20 minutes more.
Fill a large (at least 6-quart) stockpot with 12 cups of water (preferably filtered) . Add your celery, bay leaves, peppercorns, and vinegar. Scrape the roasted bones and vegetables into the pot along with any juices. Add more water if necessary to cover bones and vegetables.
Cover the pot and bring to a nice gentle boil. Reduce the heat to a very low simmer and cook with the lid slightly ajar, skimming foam and excess fat occasionally as required, for at least 8 but up to 24 hours on the stovetop.
The longer you simmer it, the better your broth will be. Add more water if necessary to ensure bones and vegetables are fully submerged. Alternately, you can cook the broth in a slow cooker on low for the same amount of time.
Remove the pot from the heat and let cool slightly. Strain broth using a fine-mesh sieve and discard bones and vegetables.
Let continue to cool until barely warm, then refrigerate in smaller containers overnight. Remove solidified fat from the top of the chilled broth.
hit the next button below to see our sensational chicken bone broth recipe!
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