In years past, we have been fortunate to buy beef in bulk from Grass fed, natural producers. Admittedly, it can be a mixed bag. In our last experience, the butcher cut beef extremely lean and the cow that we bought did not weigh all that much to begin with so we ended up with a winter beef supply that was quite a bit smaller than expected.
In an attempt to make up for his part of it, the butcher gave us an abundance of bones and tallow, which we use to make beef broth, or what we refer to as liquid gold for its many health benefits. The following is a brief, photographic and video journey of how to make a delicious beef broth.
Here is a video of the broth in process:
Chef’s note, you will notice the water is boiling rapidly, this is because we were speeding up the process. Ideally, you would bring this to a slow boil at low heat for 16-24 hours.
Once you are done boiling on low heat, remove the bones and strain the excess out of the broth by allowing it to cool off and pouring the beef broth through a strainer into containers. You can then freeze these and enjoy them as the base of soup or other appropriate dishes!