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Today, I am sharing How to Make Stovetop Beef Bone Broth with a full-length 45-minute cooking school class tutorial. This helpful recipe video shows detailed instructions for beginners, and it’s a companion to the beef bone broth recipe in my bestselling book, The Modern Pioneer Cookbook.
And if you’re an experienced cook and don’t have a slow cooker or multi-cooker pressure cooker like the Instant Pot, this video will give you tips and techniques on how to make gelatinous beef bone broth on your stovetop.
But not to worry if you don’t want to make bone broth on your stovetop. I’ve got you covered with an extensive collection of videos on how to make various types of bone broth in the slow cooker and the Instant Pot.
Table of Contents
Recipes from The Modern Pioneer Cookbook
If you want to learn how to create a traditional foods kitchen and make more traditional recipes, such as bone broth, sourdough, ferments, cultured dairy, and more, be sure to get my bestselling book, The Modern Pioneer Cookbook.
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The Modern Pioneer Cookbook
Seasonal ingredients, traditional techniques, and nourishing recipes. Over 85 traditional, from-scratch recipes! Discover for yourself how you can use simple ingredients and traditional techniques to cook the modern pioneer way.
Use your leftover turkey carcass to make this flavorful and gelatinous-rich bone broth.
Learn the secret ingredient to making the most gelatinous bone broth!
Learn how to make an affordable and gelatinous beef bone broth!
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Stovetop Beef Bone Broth Recipe
- 2 pounds Beef shanks
- 2 pounds Marrow bones
- 1 pound Oxtails or other high cartilage bones, such as knuckles or patellas
- 6 Carrots, unpeeled and roughly chopped
- 6 stalks Celery, leaves included
- 3 Onions, unpeeled
- 2 Bay leaves
- 1 tablespoon Whole black peppercorns
- 1 cup Red wine or fortified wine or 1/4 cup apple cider vinegar
- Water to cover
- Place the beef marrow bones into a 10-quart stock pot. Cover with water by no more than one inch. If you choose to use the red vermouth or fortified wine, you can omit the apple cider vinegar. Add the red vermouth or apple cider vinegar to the stock pot.
- Place the beef shanks and oxtails on a baking sheet and bake in a 425°F (218°C) oven until the bones have browned, approximately 45 minutes to one hour. Once browned, transfer the bones from the baking sheet to the stock pot. Deglaze the baking sheet and add the drippings to the stock pot. Add additional water, if needed, to cover the bones.
- Bring the contents of the stock pot up to a boil, and once up to a boil, immediately turn the heat down to low. Skim off any foam that rises to the top.
- Next, add the onions, celery, carrots, bay leaves, and peppercorns to the stock pot and fill the stock pot with additional water, if needed, to just cover all the ingredients. Be careful not to add too much water to the stock pot. Add only enough to cover the contents.
- If using a stock pot on the stovetop, bring the contents of the stock pot up to a high simmer and immediately reduce heat to low and simmer for 12 hours.
- After 12 hours, turn off the stovetop. Allow broth to cool slightly and then begin to strain ingredients with a slotted spoon. Reserve ingredients to be reused to make a second batch of broth. (See video for additional details.)
- Once all the ingredients have been strained from the bone broth, line a colander with cheesecloth or a flour sack towel and place over a deep pot. Use a ladle to transfer broth from the slow cooker or stock pot into the lined colander. The bone broth will drain through the lined colander into the deep pot.
- Once all the bone broth has been strained through the lined colander into the deep pot, transfer this pot to the refrigerator until the fat rises to the top and congeals. Skim off this fat and transfer it to a separate container to be used in other recipes. Alternatively, you could use a fat separator to remove the fat at this stage.
- Transfer the bone broth to container(s) with a cover that can then be refrigerated or frozen. You can store the broth in multiple smaller containers or one single large container, depending on how you plan to use it. This bone broth will stay fresh for 3-4 days when refrigerated. If frozen in the freezer of a refrigerator, it will stay fresh for up to 6 months but is best used within 2-3 months to prevent freezer burn. In a separate freezer that is not opened frequently, it may stay fresh for up to 12 months.
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Favorite Kitchen Supplies
- Fat Separator
- Flour Sack Towels
- Two Cup Glass Storage Jars with Lids
- One Cup Glass Storage Jars with Lids
- 8-Quart Duo Plus Instant Pot
- 16-Quart Stock Pot
- 8-Quart Stock Pot
- 7-Quart Slow Cooker
- 8-Quart Slow Cooker
- 10-Quart Slow Cooker
- Fat Separator
- Stainless Steel Strainer
- Flour Sack Towels
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