Paleo Beef Bone Broth
Grass Fed Beef Broth – a Byrd House Favorite
Grass-fed beef bone broth is nutrient-rich source of the healing antioxidant glutathione. This broth tastes great alone or as a base for all kinds of recipes. Frozen, this delicacy can be ready to go after a few pulses in the microwave.
Beef Bone Broth
Both pleasing and nutritious, nothing warms the spirit like a simple cup of homemade beef bone broth on a chilly winter day.
Bone broth is a Byrd House favorite because it’s cheap and easy to make and provides incredible health benefits to boot, all packed into this golden liquid super-food.
Without delving deeply into the esoteric distinctions between stocks and broths, suffice it to say that what we make would more technically be called a broth since we add a number of flavor enhancing ingredients over and beyond the bones and the basic vegetables.
The old fashioned way of making stock is by simmering the ingredients in a stockpot at very low heat for 24 hours or more. A slow cooker will do the trick in 12 hours. However, these two methods have a tendency to bath your home in the aroma of beef stock. We tried the crock-pot over night one time and were awakened at 2am by the overpowering aroma of simmering beef stock!
Nowadays, we use our Fissler pressure cooker to speed up the process to produce a great beef bone stock in about 90 minutes. Note, that Julia Child mentions the pressure cooker as a perfectly acceptable methodology, but the stock from the pressure cooker should be simmered uncovered over low heat for a few hours more in order to enhance the flavor. We rarely do that.
The Beef Bones
We start with about a pound each of beef bones, a beef shank and ox tail, all grass-fed if available.
Roasting the Beef Bones
We roast the bones and meat in the oven on a baking sheet at 425 degrees for 20-30 minutes. This adds a deeper, richer flavor.
Prepare the Pressure Cooker
While the bones are roasting, we fill the pressure cooker with water about 2/3 of the way to the maximum fill line and place the cooker on the stovetop turning the heat to high. We add a couple of carrots broken into three pieces, two stalks of celery roughly broken as well, and one large yellow, purple or white onion peeled and quartered, all organic if available. To that we add a tablespoon each of fine sea salt, coconut amino and fish sauce stirring the mixture occasionally as it begins to simmer or reaches a slow boil.
Cook Stock at High Pressure
Once roasted, we add the bones to the pot and lock the lid leaving the pot on the stovetop at medium heat until reaching high pressure. Once high pressure is reached, we turn the stovetop to the lowest temperature that will maintain the high pressure and cook for 90 minutes. Remove from heat and allow the pot to release pressure naturally. Even if pressure releases naturally, be careful when opening the lid!
Save the Bone Marrow and Meat
With the pot opened, use a slotted spoon to remove the bone marrow and meat and set aside. Use the spoon to remove and discard the rest of the ingredients. Next, strain the stock into one or more Pyrex glass bowls and discard the remaining solids. After allowing the mixture to cool for 30 minutes or so, cover the bowl(s) with plastic wrap and refrigerate overnight.
Refrigerate or Freeze the Finished Broth
The broth may be kept refrigerated for a few days, but the best idea is to freeze the broth in small freezer safe plastic containers for later use. We use freezer safe plastic containers which each contain about 3 cups of broth that can be quickly thawed in the microwave or in the refrigerator overnight.
You will find it rewarding that your broth is quite gelatinous, which confirms that your mixture is rich in glutathione and other health-promoting ingredients.
After cooling the broth overnight, we transfer it to freezer safe containers and freeze for later use for up to 3 to 6 months.