There’s nothing that compares to homemade broth or stock. It’s full of nutrients and minerals that are easily assimilated by the body. And not to mentions it’s just delicious – on it’s own or as the base for any homemade soup, stew, or sauce.
Broth is very easy to make at home with a little time and a few ingredients. And just think of all the chemicals and preservatives, along with “hidden” MSG, that you will be avoiding by making your own stock.
- 4 pounds meaty beef soup bones (grass-fed)
- 1 large onion, coarsely chopped
- 2 to 4 carrots, cut into chunks
- 2 to 3 stalks of celery, cut into chunks
- 6 large garlic cloves, smashed and peeled
- 1 cup dry red wine
OR 1/2 cup raw vinegar - 4 quarts (16 cups) filtered water, or more as needed
- 4 tablespoons tomato paste, optional
- 2 dried bay leaves
- 1 teaspoon dried thyme
OR 2 fresh thyme sprigs - 1 teaspoon dried oregano
OR 2 fresh oregano sprigs - 1 teaspoon peppercorns (green, black, or multi-colored)
- unrefined sea salt, to taste (optional)
Roast beef bones in 350F oven for about 1 hour, or until they are nicely browned.
Place bones in the bottom of a large stock pot, laying as flat as possible, adding any fat that may be left in the baking pan after roasting.
Add the wine (or vinegar) to the pot along with filtered water. Water should completely cover the bones by a couple of inches, add additional water if necessary. Cover pot with lid and allow to sit for at least 30 minutes, preferably up to 1 hour.
Bring to a boil over high heat. Skim off any scum or foam that rises to the surface.
After skimming add in the tomato paste, vegetables, garlic, bay leaves, thyme, oregano, and peppercorns.
Bring back to a boil, covering pot and reduce heat to a simmer. Simmer for 12 hours or more (the longer you let it simmer, the richer your stock will be). I allow mine to simmer for 24 hours.
After desired amount of simmering, remove the bones with tongs or a slotted spoon. Strain the stock into a large bowl, discarding all the vegetables and other bits of bone, etc.
Place broth in the refrigerator to cool.
Once completely cooled, skim off any congealed fat from the surface. Do not throw away this fat, it is good for you and great to cook with. So, save it in the refrigerator for several days or freeze for longer storage.
Note: The stock may be used immediately or packaged in desired portions and frozen for up to six months.
Makes 1+ gallon.