Affordable Bone Broth Using Beef Feet
If the rising prices of beef bones for making bone broth exceed your grocery budget, you will be delighted to learn how to make affordable bone broth using beef feet.IMPORTANT: Please read the NOTES at the bottom of this recipe.
Servings: 1 gallon
Equipment
- 10 Quart Slow Cooker Optionally, you can use a smaller slow cooker or make this in a stockpot on the stovetop.
- 1 Pair of Tongs
- 1 Baking sheet or roasting pan
- 1 "Spider" Skimmer or Strainer
- 1 Large Mesh Strainer
- 2 Half Gallon Jars with Lids Optionally, you could use 4 quart-sized jars with lids.
Ingredients
- 4 pounds Beef feet
- 6 large Beef neck bones
- 1 cup Marsala or other fortified wine You can also use regular wine, vinegar, or lemon juice. If you use vinegar or lemon juice, use no more than 1/4 cup.
- 6-8 cups Vegetable scraps, including those from onions, carrots, and celery Alternatively, you could use one whole onion, 2-3 carrots, and 2-3 stalks of celery. You can leave everything unpeeled, but chop them up before adding.
- 1 large Dried bay leaf
- 10 whole Peppercorns
- Water
Instructions
- Place the beef feet and neck bones on a baking sheet or in a roasting pan, and place the sheet or pan on the middle rack of an oven preheated to 425°F. Roast feet and bones for 45 minutes or until nicely browned.
- Transfer the feet and bones to the liner of a slow cooker.
- Deglaze the baking sheet or roasting pan, and add the deglazed liquid to the slow cooker.
- Scrape the baking sheet or roasting pan free of any bits of fond. (Fond is the brown bits still left on the pan after deglazing.) Transfer this fond to the slow cooker.
- Add just enough water to the slow cooker to cover the bones.
- Add Marsala to the slow cooker.
- Allow the feet and the bones to soak in the acidulated water for one hour.
- After one hour, turn the slow cooker to high and bring the mixture to a boil. Skim off any scum that rises to the top.
- Add the vegetable scraps or vegetables along with the bay leaf and peppercorns.
- Add additional water to cover everything, but DO NOT add any more water than needed.
- Cover the slow cooker and turn the temperature to Warm or Low. You will have to experiment with the temperature since every slow cooker is different.
- You only want to see small bubbles in the bone broth as it simmers. You DO NOT want your bone broth bubbling.
- Simmer the bone broth for 12 hours.
- After 12 hours, remove the feet, bones, and vegetables from the slow cooker and strain the bone broth. (See video.)
- Decant the bone broth and refrigerate or freeze. Your bone broth will stay fresh for one week refrigerated without the fat cap or two weeks with the fat cap in place. (See video.) You can freeze the bone broth for up to 12 months.
Video
Notes
Making bone broth is an art, NOT a science. So although I am sharing a recipe here, please know that there is a lot of wiggle room in any recipe for making bone broth.
You can use whatever amount of beef feet and neck bones you have. Just keep in mind that you DO NOT want to add too much water to your bones when making bone broth. All you want to do is add enough water to cover your bones.
You have a lot of flexibility in choosing the vegetables you want to add to your bone broth. You can use scraps or whole vegetables. You can add as much or as little as you like. The whole or scrap vegetables add flavor and nutrition in the form of vitamins and minerals and help to round out the protein that naturally occurs from the bones.
Find this recipe and video at https://marysnest.com/how-to-make-affordable-bone-broth-using-beef-feet/
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