How to Make Rich & Gelatinous Beef Bone Broth - Bone Broth Recipe

hi sweet friends I'm Mary from Mary's nest calm where I share traditional recipes from making nutrient-dense foods using simple ingredients and today I'd like to show you how to make bone broth beef bone broth specifically and I want to give you a few tips and tricks on what are the best bones to use to make a nice gelatinous bone broth if you're new to my channel welcome and if you'd like learning more about traditional cooking be sure to subscribe to my channel and click on the notification bell that'll let you know each time I upload a video okay let's get started my mother always made bone broth and I grew up drinking it and when I became a new mother I also wanted to make bone broth for my son I always used to make it on my stovetop but then I discovered you can make it in the slow cooker it's much easier doing it this way so if you have a slow cooker be sure to pull it out and we'll get ready to make bone broth in it now some of the best bones you can find for making bone broth are ox tails and neck bones now today here on this baking sheet I just have ox tails I didn't have any neck bones and I had originally planned to have some beef shanks but I ordered these bones through the mail and what arrived to me was just ox tails even though I had ordered some beef shanks either they were out or weren't available whatnot and so they just substituted all ox tails which is fine because you will find ox tails make wonderful bone broth and generally what I like to do is have ox tails some next neck bones and a few shanks now the nice thing about the beef shanks is although they don't provide a lot of gelatin they do have some marrow in them and that will slip out into the broth when you're so cooking it and make the broth even more nutritious and now another type of bone that you also want to add to your when you're making bone broth are these marrow bones these are wonderful and as you can see they have the marrow right in the middle there and that will do one of two things it'll it'll either stay in there and cook in your slow cooker and then you can take it out the knife and you can either add it into your broth or you can put it on some toast it's actually quite delicious you sprinkle it with a little salt very nice but if it doesn't if it doesn't naturally come out and you don't want to eat it separately and you want to have it incorporated into your broth you can just poke it out with a knife as it softens and cooks and let it blend in with your broth okay well the first thing that we want to do is put these marrow bones into the slow cooker and we're just going to get those in and then we're gonna cover with water just enough to cover the bones because we're gonna let these just sit there a little and soak I'm going to add all those drippings that came off the bones and then I'm gonna put just enough water to cover Wow splashing and I'll show you this in a minute there we go good that's just covering the bones you can see I'm going to try and tip that a little all righty now I'm going to add this is I think some marsala you can add apple cider vinegar I generally don't do that I find it just has a little bit of a leaves a little bit of a strong taste in the bone broth but that's personal preference and you really have to experiment but the reason that you want to add some sort of acid to your bone broth when you're making it is that helps break down the gelatin and will help make your bone broth as gelatinous as possible what I like to do is add about a cup of whatever I have on hand that sort of in the red wine family it can be red wine it can be poured Marsala Madeira something like that okay well I've added the Madeira into the slow cooker along with the water and the marrow bones I'm just going to let them sit there and soak a bit while I get ready to roast the oxtails and I just want to show you I'm gonna try to tip this down and see if you can see that the Madeira imparts a nice color on to the into the broth which makes it very tough to make the final product very appetizing and I wanted to mention if you do if you do decide to use the apple cider vinegar you may want to start with just a quarter of a cup that's a good amount of acid to help break down the cartilage in the gelatin collagen and so on and so forth I used a cup of the Madeira and if whatever alcohol that I use as I mentioned with my chicken bone broth I use the white vermouth I also use a cup the alcohol cooks off and imparts a little bit of a nice flavor with the apple cider vinegar as I said I would mention I would recommend using a quarter of a cup and see how you like the flavor you can always add more but a quarter of a cup should be sufficient well now I'm going to get ready to roast these ox tails in the oven and I'm going to roast them at 350 degrees for about an hour they'll get nice and brown and that too will impart a lovely color into the bone broth as well as flavor now before I do that I just want to mention that I have about altogether about four pounds of bones and two that I usually use about four quarts of water and this is an 8 quart slow cooker now if you're using a 6 quart slow cooker just decrease everything a little bit have about 3 pounds of bones and about 3 quarts of water and that should work beautifully and make for a nice gelatinous broth because the big thing is we want to make sure that we don't add too much water you want to just add enough to cover which the 4 quarts of water along with the four pounds of bones and the aromatics that we'll talk about later that I'll be adding to the slow cooker will come up right to the rim and that'll be perfect and everything will be submerged so that's why it's nice doing it in the in the slow cooker because it really helps you to prevent from adding too much water because if you add too much water then you'll dilute the gelatin and we'll become watery and it's still nutritious but the the gelatin is not as concentrated already well I'm gonna get these into the oven oh and first I want to show you if you're not familiar with ox tails as you'll see there's a bone right in the middle and it's surrounded by meat and some fat and this these larger pieces are higher up on the tail closer to the animal's body and these bones have a little little hardness to them although you could probably push push your fingernail into it and as you get towards the end of the tail they become very very gelatinous like in nature and there's more collagen and I'm gonna find one here that's very soft yeah this red they really have a lot of give I don't know if you can see that but they have a lot of give to them and they're gonna dissolve that's going to just dissolve beautifully and make the stock very gelatinous and I had one in here oh yeah this one it's so soft it almost feels like butter that has been out of the refrigerator for a while and then this is very has a lot of give to it so that's what ox tails look like and because of this the high amount of the cartilage in these tails is what dissolves and helps make the bone broth so lovely and gelatinous well let me get these into the oven so as I said 350 degrees Fahrenheit for about an hour we'll roast them and then I'll bring you back when we get ready to put them into the slow cooker now my timer on my oven just went off so my bones have been roasting for an hour and they're a beautiful brown I'm gonna take those out in a minute and I just wanted to let you know after 30 minutes I open the oven and turn to all the bones over close them put them back in the oven and let them roast for the additional 30 minutes for the total of one hour and while those were roasting these marrow bones were soaking here the water and the Madeira that I had put them in and why this is helpful I'm not sure I mentioned it before in addition to the marrow that will be released from them also the bone itself does have some collagen in it and the acid that's in the Madeira or any alcohol that you add or the apple cider vinegar will help to leach that collagen out of the bones and also as I had mentioned early this one more thing to help make the broth nice and gelatinous I know a lot of people believe that the acid helps to leach out calcium and other minerals and there is a little bit of that but nowhere near what you would calcium you would find in dairy so your way to make a bone broth more July not more gelatinous but higher in calcium is by adding calcium rich vegetables to your bone broth well I've got my bones out of the oven and they look terrific they're nice and brown and already some of this collagen here that makes up the tail bones is starting to to soften it's wonderful so what I'm going to do is take each piece and I'm going to put it into the slow cooker and when I get them all in I'll show you how I'm going to also add in the drippings and deglaze the pan a bit well I've added all of the bones to the crop to the slow cooker over here and now I'm going to add in all these drippings from this pan first what I'm gonna do is take the spatula and just try to push as much of this down to the end here so this way when I pour it into the slow cooker it'll be a little easier to get everything in alrighty here we go I'm just gonna pour this all over that I don't we go perfect and then what I'm gonna do is just scoop up some of this get that in there and get this little last bit in there okay then I'm going to take my water and I'm gonna pour it onto this baking sheets firing and get every little last bit of goodness that I'll add to the slow cooker alrighty well I've de Glace this pan and now I'm gonna pour all of this into the slow cooker perfect all righty well let me set this aside and the next thing we're gonna do is put in the various aromatics well I wanted to show you this container that I normally keep my veggie scraps in what I do is when I'm getting ready to cook whatever I'm making I get this out of my freezer and I just sorry if this sounds a little loud but I just pushed the bag like this I combined it with a bag I just find that it helps to prevent a little bit of freezer burn and as I'm cooking I'll add my carrots grafts my celery scraps onion skins even lettuces all vegetables like that I don't add anything in the cruciferous family like broccoli cauliflower because that can impart a little off flavor and into my bone broth but your aromatics and your lettuces work very well and so I put in bone broths and so I put those in there and then what I do after I'm whatever meal I'm cooking put all my scraps in there and I close it up and then I try to push but partially close it up then I try to push as much air as I can out of it it's not a perfect seal but it helps prevent some of the freezer burn and then I just put this lid back on and then back into my freezer it goes and I have it labeled veggie scraps for bone broths now there's nothing in here because I just made chicken bone broth yesterday and I used everything I had in there but I just wanted to share that with you as a little tip for when you're cooking and you have you need some sort of vessel to store your scraps in and this is nice just to show it to you again is very narrow and it fits very easily into my freezer and it's made by Rubbermaid and you can find these pretty much anywhere Walmart Target and I believe I found this at my local grocery store now the first thing that I like to add in terms of the aromatics to my bone broth are two bay leaves and that's about a teaspoon of peppercorns now I don't have any salt because that I would add after the fact once the bone broth is made depending on what I'm using it for I also don't add any garlic into my bone broth and I don't add any into my chicken bone broth as well because I find with its simmering for a very long time sometimes the garlic can give a little bit of a off-putting taste but again that's something that you need to experiment with it's really personal preference but it's something that I like to leave out next what I like to add into my bone broth are onions carrots and celery and usually what I do is I leave the skins on the onions I don't worry about it they impart a nice color and nice flavor as well and in terms of the carrots and the celery I usually I always have a lot of carrots and celery on hand and I usually just try to find those that might be you know coming - a little less than their best quality those are the ones that are perfect for making bone broth as you see these are getting a little dry on the edge I don't know if you can see and these carrots have seen a little better days so that's what I'm going to add into the slow cooker and when I'm all done I'll bring you back and we'll see if we need to top it off with a little bit of water well I've got all my veggies in and it's almost to the rim you might be able to see and I think it's perfect I'm not gonna add in any more water because I don't want it to get too high and then bubble over a little I've had that happen to me in the past how I'm gonna start this is the first thing I'm gonna do is I'm gonna turn my slow cooker all the ways to high and I'm gonna leave this on high for about an hour now I'm not going to simmer it on high for the entire 12 hours and the reason is once my slow cooker comes up to temp at high it's going to boil and I don't want my bone broth to boil for 12 hours and the reason is what happens is the boiling and you may have heard this expression before I think I mentioned it in my chicken bone broth video that it breaks the gelatin so you will not get a gelatinous bone broth it's still nutritious and it's still good for you but you'll lose some of those nice gelatinous properties and that is something that I really like having in my bone broth because it helps with your with your joints your skin your nails your hair everything the gelatin is really a wonderful feature so what I do is now I don't turn it down to low and the reason is I have the same problem with this particular soap cooker at low it boils not as furiously as on high but pretty darn close so what I've found is after one hour bring it up to a nice temp if there's any scum that has floated to the top I can remove that at that point the vegetables will have softened a little bit I can push them a little more underneath the liquid so that they're fully submerged and then I turn it down to keep warm on this slow cooker keep warm is a hundred and eighty degrees Fahrenheit and that is the perfect temperature for making bone broth and it will allow it to simmer for 12 hours at 180 degrees Fahrenheit will allow it to be beautifully gelatinous so that's exactly what I do so for now I'm going to turn this up to high I'm going to cover it and when it comes up to temp I'm going to turn it right down to keep warm and that's probably about an hour well I've had this on high coming up to temp for just about an hour now and I checked it with my food thermometer and it's just about at 180 which is perfect hundred and eighty degrees Fahrenheit and so I'm going to turn this down to warm but before I do that I just want to show you one thing that I mentioned earlier about saving scraps that go into this broth into this bone broth I was making a chicken soup for dinner and I brought out I had this out for my scraps and as you'll see I've got some carrot shavings some onion peels some celery a little bits and bobs of everything and then what I was talking about in terms of just trying to push out as much air as I can leave it open a little like that push it down as much as I can get us out get out as much air as I can and then close it a little bit of it a little bit there and then I'll put that in my freezer in any event getting back to the bone broth so I'm gonna turn this down to warm and I just want to show you how it looks you'll see I hope you can see this you'll see that the vegetables have softened a little and have started to sink a little more under the liquid I probably really put in a little little more vegetables than I needed but that's okay I'm not gonna worry about it so what I'm gonna do now I'm just gonna keep this lid on I'm going to keep it at warm and I'm going to come back in 12 hours and I'll show you how I strain it and decant it well it's been 12 hours now and this has been simmering on the keep warm setting so I'm going to turn it off I'm going to remove the lid and I'm gonna get ready to strain out all of the ingredients in here so we're just left with the bone broth this is a wonderful strainer to use to set an Asian grocery store for about 399 so if you're out and about in your travels definitely look for one of these it'll make the job a lot easier and we're just gonna get all of this out and I'm gonna transfer it into this bowl now I'm not gonna discard this I'm gonna save this and I'm gonna make a second batch of bone broth with this because there's still plenty of nutrition in these bones so I'm just gonna keep taking out all of these bones and vegetables transferring them to this bowl and when I'm all done with that I'll bring you back and I'll show you what the next step will be to strain this broth to make it nice and clear so we can be ready to decant it now I've strained everything out of the broth but before I put this aside I've wanted to show you something you'll notice that this marrow bone is completely see-through now because the marrow in here has come out during the simmering and is now mixed in with the broth this one on the other hand you can see there's a little bit of marrow still in there now you could this is so soft I could even push it right out with my finger or you could use a knife but I'm gonna push it out with my finger so that you can see exactly what it looks like so I'm just gonna push that right out and that's what the marrow in the marrow bones looks like once it's cooked now that said you can put this back into your broth mix it in and make the broth more nutritious or you can save this and as I had mentioned earlier I believe in the beginning of the video where you can take this and put this on toast and sprinkle it with a little sea salt it's actually quite delicious now I've moved all of my vegetables and bones to the side there and I'm gonna save those to do another batch of bone broth because I still think there's plenty of nutrition in there that I can extract from those bones but before I move ahead because I was talking about bone marrow I wanted to share with you to show you a package of bone marrow bones that and cut very small I hope that you can see those I have them in a plastic package from the store what's nice about these bones is if initially eating the marrow out of the long narrow bone is something that might take you getting used to this can be extremely appetizing if you roast these on a baking sheet in the oven at about 350 you gotta watch them maybe half an hour an hour it really depends on how thick they've been cut but roasting these thin little ones can make it very appetizing and then you'll just scoop it out and put it on toast sprinkle it with a little sea salt and it'll be delicious it really will be as I shared with you in the video that I made about making chicken bone broth I like to use a fat separator to separate the fat from the broth and then I can go right to decant it now if you don't have a fat separator that's fine all you'll do is strain the broth which I'll show you how we're going to do that in a minute with the cheesecloth and the strainer and then put it in the refrigerator the next day you can remove the beef tallow it'll be very hard and thick and white you can remove that put that aside and save that for other recipes and then decant your bone broth so what I'm going to do is start by taking this bone broth and putting it through the strainer top of my fat separator and I'm just going to continue to fill this up until I get right to the top and then you'll see the fat will float to the top and then we will strain the broth and a little bit of fat that remains I'll decant down into this little bowl here and I'll show you exactly how I do that now I filled this as much as I can and I'm hoping that you can see right here is the layer of beef fat and down below is the beef broth so what I'm going to do now is prepare my strainer and I'm going to line it with a flour sack towel is what I use and when I'm up when I've got that all ready I'll bring you back now what I've got here is a large measuring cup and it's glass so that you can see what I'm doing normally I'd be putting my strainer over a big stockpot so that I could strain everything in one fell swoop this I'll have to strain a little transfer it to a bowl because it'll start to get filled up very quickly but I wanted you to see this and make it clear for you so that's what I'm using the glass measuring cup now the first thing that I'll do when I get ready to strain my Maya bone broth is to use a flour sack towel now you can use cheesecloth but it is a little expensive now I know people will wash it out and reuse it but at some point it will need to be discarded but if you want it the good thing about using cheesecloth if you do want to use it it's very easy cleanup because if you don't reuse it and re-watch it once you've strained your broth you can just discard it that's kind of nice for a very busy household but what I do is I use these flour sack tiles I've had them forever they wash up beautifully and they last very well amazingly and I will line this and I will get ready to decant the broth and I'm going to stop when the fat gets down here and then I'll put that in a separate bowl but before I do that I want to show you that if you didn't have a fat separator like this this is the step where you would simply line your strainer with cheesecloth or with a flour sack tile like this I start in the corner like this because I'm going to move the flour sack towel around as it gets a little filled with debris and it gets a little more difficult for the stock to strain through so I just start in one corner and then all you do is you take your bone broth and you'd pour it right through and then you take your container whatever you've strained it in to put it in the refrigerator let it cool and as I said the next morning the fat will have hardened and you'll see like a solid white maybe pale yellow fat you can lift that off and then you'll be ready to decant your broth so now I'm gonna strain this broth that's in my fat separator and when I get this right down to the fat I'm gonna stop so I'm just gonna keep letting that go it's getting closer I just watch it carefully you'll see there's going to be a lot of debris I'll show you that on the on the flour sack towel alrighty we're very close looks like there's just fat in there at that point so I'm gonna stop and I'm gonna put that to the side for now and I'm just gonna help this along by moving this around a little as I said I'll move it little by little from corner to corner just to make it easier for the broth to strain through and here I want to show you so you can see this is why I use a flour sack towel or people would also use cheesecloth because you want to strain out all of those little bits at least I do I just think it makes the broth look a lot clearer and more appetizing so I'm gonna continue straining out this broth first what I'm gonna do is just decant this fat right into this little bowl and then I'm gonna refill the fat separator with broth and do the same thing all over again and I'm not gonna throw out this fat I'm going to keep this because beef tallow is wonderful to be used for so many things it has a very high smoke point which makes it wonderful for frying now I want to show you there is a little bit of broth that I did miss but I'm gonna be straining all of this again anyways to get my beef tallow nice and clear and make sure that there's no little bits of debris in that either and at that point that little extra beef broth that I'm able to strain out I'll just add to my bowl of the finished beef broth well I strained all my bone broth through the flour sack towel and I just wanted to show you how it looks this is all the debris that I was able to get out of the broth that I was straining so as you can see it's quite significant and it's going to make a difference in making this clearer and more palatable and just generally more appetizing so I'm going to put that side and then we'll get ready to decant the bone broth oh and two things that I wanted to share with you before we decant the broth is number one my flowers act out I wanted to address that with you I'm gonna wash that off in my sink and get all of that debris off it and then I'm just gonna throw it in with my regular load of dish towels and it'll wash up beautifully and it'll be ready for the next batch of bone broth that I make so it's very it's a very thrifty way to have a cloth that stranger bone broth alrighty well I wanted to show you this look at this magnificent amount of tallow that I got out of this batch of bone broth now there's a little bit of broth down the bottom I already strained this once and I could strain it again but I noticed that it was really just a lot of debris so I'm not gonna worry about that I'm gonna put this in the refrigerator and I'm gonna let this harden and once it's hardened I'll take thee I'll remove the fat right out and I'll leave that little bit of broth and debris on the bottom be a nice little treat for the dog now I don't freeze my beef bone broth the way I do my chicken bone broth which you can watch in my previous video where I made chicken bone broth but what I do is I put it in a half-gallon mason jar or this is 8 cups or half a gallon because my husband and I drink beef bone broth every morning at breakfast so we go through it very quickly and on making being beef broth continually so what I'm gonna do is just to canthus i remember we've strained this weave and i defatted it and i'm going to put this right in now what I wanted to mention was some people do not be fat they're bone broth and that's fine they'll put it they'll strain it at this point they'll just strain out the debris and whatnot but they won't de fat it and they'll decant it and let a fat rise to the top and that's a good thing to do if you like to leave it in your refrigerator longer than a few days because that fat helps seal it and to keep it a little fresher and then people like to enjoy a little bit of that fast when they heat up their bone broth because it is very nutritious for you so I'm going to go ahead and continue to decant this and fill this jar and when I'm all done I'll bring you back well I finished a can ting all of my beef foam breath into my half gallon jar here and I this is the eighth cup mark right here and the line went right up to the rim and so I think I've probably got about nine cups of the foam broth which is just wonderful and smells good and looks delicious and what I'll do now is I'll put this is cooled quite a bit as I've been decanting it I'm gonna put the lid on and I'm gonna put this in my refrigerator and then in the morning it's going to be very gelatinous I know from experience especially when you use oxtails you get a very gelatinous broth and each morning I'll scoop some out I'll put it into a pot on my stove I'll warm it and my husband and I'll be able to have a nice mug of bone broth with our breakfast for the complete instructions on how to make this beef bone broth please visit my website Mary's nest com you can view it online or you can print it out whatever you want to do and if you like this video I hope you'll give me a thumbs up and if you enjoy learning more about traditional foods cooking I hope you'll subscribe to my channel and if you do be sure to click on the notification valve they'll let you know each time I upload a new video well that's all for today but I hope you enjoyed spending time with me here in my kitchen I certainly enjoyed having you here see you next time love and God bless

Channel: Mary's Nest

Views: 707,330

Rating: 4.9303694 out of 5

Keywords: gelatinous beef bone broth, bone broth recipe, bone broth, broth, beef stock, beef bone broth, How to make beef bone broth in a slow cooker, homemade bone broth, How to make beef bone broth, homemade broth, how to make bone broth, beef broth recipe, beef broth, traditional foods, nutrient dense, nutrient dense meals, traditional recipes, Weston A Price, Nourishing Traditions, Mary's Nest Cooking School, marys nest, mary's nest, marysnest.com, marysnest, healthy home economist

Id: qCWcFsG-Np0

Length: 31min 26sec (1886 seconds)

Published: Sat Jul 21 2018