How To Make Stovetop Beef Bone Broth

today I'm going to show you how to make beef bone broth in a stock pot on the stovetop we're going old-school and this is for those of you who don't have a slow cooker or don't have an instant pot or just simply want to have something simmering on your stove to get the feeling of a true old-fashioned traditional foods kitchen hi sweet friends I am Mary and welcome to Mary's Nest where I teach traditional cooking skills for making nutrient-dense foods like bone broth sourdough ferments and more so if you enjoy learning about those things consider subscribing to my channel and don't forget to click on the little notification bell below that'll let you know every time I upload a new video now for those of you have been with me for a while you know that I have lots of videos on making bone broth different types of bone broth beef bone broth chicken bone broth turkey bone broth in the slow cooker in the instant pot so there's a big variety of things that I'll be sure to put a link in the description below to the playlist so you can watch those if there's one particular or all that you might be interested in but today as I said we're gonna go old-school we're gonna do this in a stock pot I've got about a 10 quart stock pot here and we're gonna make the foam broth on the stove top now if you're new to making beef bone broth I'm just gonna go over the bones that I'm gonna use here today but I want you to know that there's a wide variety of bones that you can choose for when you're making bone broth is specifically beef bone broth and I have a video which I'll link to in the I cards that will go over all the different types of beef bones that there are that are suitable for making bone broth and another video which you may want to watch and I'll link to it in the I cards as well goes over the differences between broth stock and bone broth there are three different things and the nice thing about bone broth is that it's the best of all worlds bone broth uses marrow bones meaty bones and high cartilage bones so let's go over what we have here now this is a marrow bone and it's called such because it has marrow and the marrow is right here and I as I go through these I'll overlay pictures so that you can see everything up close but the nice thing about putting marrow bones in bone broth is that marrow bones the bone contains collagen and that will leach out into your water and create or help to create a gelatinous bone broth plus you get the marrow which you can either whip back into your bone broth or you can push out and push it out of the bone once it's cooked and put it into a separate container and save it to use to eat it makes a wonderful spread on toast it has the taste of butter with like a steak flavor it's quite luscious and so that's the benefit of using marrow bones next you want to have some meaty bones and meaty bones they add nice color and flavor and what I've got here are shanks these are shanks now they also have a little small bone in the middle that has some marrow in it but the main purpose for using these is for the flavor and the color and also the protein that comes from the meat because collagen that comes from the bone is a protein but it's a different type of protein than the type of protein that comes from the meat so you get the best of both worlds you get the collagen which is a protein from the bones and then you get of the protein from the meat so you're getting nice complex of proteins not just a single protein and then the third type of bone that you want to use when you make bone broth which is really the secret ingredient is a high collagen bone and in this case right here I've got ox tails and I'll overlay a picture so you can see it up close and these ox tails are gorgeous the fat on the ox tails is so yellow these are all from cattle that were raised organically and grass-fed and when they eat grass especially the nice green spring grasses the fat becomes very yellow because it's very high in something called conjugated and I'm gonna sure if I'm saying this right I'm not a scientist conjugated linoleic acid but for us laypeople it's great they abbreviated its they abbreviated CLA and it's wonderful for good health and this looks like it's just loaded with it with this very yellow fat and the reason that you want to add these high cartilage bones is that cartilage is very high in collagen cartilage is higher in collagen than bone and it's going to release that collagen into the water as the broth simmers as the bone broth simmers and this is the secret to make a really gelatinous bone broth a bone broth that is so gelatinous it actually looks like jello once it's refrigerated and the nice thing about ox tails is you have a lot of cartilage you also have bone and you have some meat so you can brown these up so you get a little bit of everything you get some nice color on them and you get the protein from the meat and you get the protein from the bone and you get the protein from the cartilage and the cartilage you know as I said that's rich in collagen just as the bones have collagen and there's all different types of collagen so you're getting this wonderful complex variety of proteins and that's what's so wonderful about bone broth and you'll see with the oxtail as the name implies it's the tail of the animal this is the these centers are what is very it's almost jelly like when you press it and that's very high very high in collagen so you really want to make sure that you add in some high cartilage bones and now speaking of these high cartilage bones and in this case the ox tails I know some of you have expressed that ox tails can be very expect and that is true however I'll link to a video in the I cards that I did where I went over the cost of all the bones and I calculated it using organic grass-fed bones and I calculated that compared to what I was able to buy at the grocery store and I calculated it based on not only the cost but the quality and the good news was even using grass-fed organic bones the best including some ox tails the homemade bone broth was less expensive than the store-bought bone broth and not only was it less expensive it was gelatinous and it was delicious I can't say that for the store-bought bone broth and I wound up buying the best one that I could find with the least kind of chemical founding ingredients and even then the homemade was so much better but you knew that I would say just off the top of my head homemade is always best but this time we calculated it out we did a test and so on and so forth and so I'll link to that if you'd like to watch that video now however I do want to add if you don't want to use ox tails or you feel that depending where you may live in the United States or where you may live around the world and ox tails are just way too expensive then some other options which I go over in other videos talking about different bones and whatnot but other options that you can use in place of ox tails that can be substituted for your high cartilage bones are knuckle bones and they see if I can pick this one up with us dropping it but look at this magnificent piece of cartilage right there and that is all going to melt and be released into the bone broth and it's going to make it very gelatinous and knuckle bones are less expensive than ox tails and you can also use a bone that's called a patella that's the kneecap that's also very high in cart and again less expensive than oxtails and you may not see them labeled knuckles and oxtails however they may just be labelled soupbone's but if you watch that video if you're not comfortable knowing if you're especially if you're new to this and you're not comfortable knowing exactly what the patella or the knuckle looks like you can watch that video where I have all up-close pictures and I explained what the bones are and that way if you're shopping and you just see soup bones you can say oh there's a knuckle in there oh there's a patella in there and you'll know you've got some nice high cartilage bones to use to make your bone broth so since I had this knuckle bone I'm gonna go ahead and just add it right in even though I've got the ox tails added in for like a little extra boost of collagen that'll help further make my bone broth a final product very gelatinous so since I had that I'm just going to go ahead and add that in but that is the mixture of bones that you want you want your marrow bones you want your meaty bones like your shanks and then you want your high cartilage bones you want some ox tails you want some knuckles you want some patellas something along those lines now one bone that I didn't mention that you can definitely add and will definitely make if bone vog very gelatinous is the feet now sometimes you can find feet at your grocery store sometimes you can find them at Asian supermarkets and sometimes you may even get lucky and find them at your farmers market or even if you establish a relationship with a rancher and see if you can buy the feet they're usually very reasonable they can go for really about $2 a pound which is considerably less expensive than ox tails and pretty much less expensive than most other bones but what I would recommend is as I mentioned in the beginning these are organic and grass-fed I think if you're gonna make bone broth on a regular basis and you're gonna drink bone broth on a regular basis you want to try and find the best bones that you can so if you can find bones that are raised organically or from cattle that organically or from cattle that are raised out on the range and our grass-fed I highly recommend that because I'm not a fan of using bones that are raised from commercial cattle for various reasons and I'm recognized that the organic grass-fed bones are more expensive but I think in the long run so many of us who cook traditional foods do this for health and to get the most nutrient-dense foods we want to improve our health or to maintain good health and so when it comes to making these foods for our budget when it comes to bone broth I think that's where we should put our money into good quality bones I'm not as fussy or concerned when it comes to maybe a chicken at the grocery store sometimes I think that if you're new to traditional foods if you can just get the chicken and cook a roast a chicken that's often a good start and in your moves you in the right direction but when you come to the point where you're making bone growth specifically beef bone broth if you can get organic grass-fed that's really the way to go and I have good news because and I'll put the link in the description below I buy you vote many people have asked me you know where do you get your bones I get them from us wellness meats though these specifically are all from us wellness meats sometimes I buy them at the grocery store if I find the quality that I want or the farmers market or a specialty grocery store but most of the time I really like to order my bones from us wellness meats and the folks there are so nice and they gave me a 15% discount code for my viewers and I'll put the link to that in the description below so if you do wind up ordering any regularly priced items from them you can get 15% off so that makes it well worth it might help the budget a little already well let's get these into the stockpot the first thing I'm gonna do is I'm gonna take these marrow bones and I'm gonna put these into the pot and the reason is I do not roast the marrow bones and that is because they really don't have that much meat on them and they don't take on that much color so instead what I prefer to do is to put them into the stock pot fill it with water add some acid and let them soak for an hour while I Brown the meaty bones and the reason that I do that is because the collagen that is in bone as I said is less I don't like a better word not less strong but there's less collagen in bone than there is in cartilage and so I like to let them soak in acidulated water for an hour to help give them a head start on leaching out some of that collagen so we can leach out as much as we can from the bone to help that get into our bone broth to help make it as gelatinous as possible so I feel the roasting really doesn't add much I feel that the power soak while the rest of these are browning helps to get the the show on the road so to speak in terms of beginning to leech out the collagen before we turn the heat on now for the acid I like to use some sort of fortified wine this is port you could use Marsala you could use Madeira you could use red vermouth anything like that that you have on hand and the reason I like fortified wines as opposed to just a regular bottle of wine is fortified wines usually just come with a screw top and it's easy to keep them in your pantry they're not going to get an off taste like the way if you opened a bottle of wine and you didn't finish it and you had a little bit in your pantry it may take on a vinegar taste over time and I don't like that but if you are a wine drinker and you have wine that's you know fresh and on hand and you want to use that you can certainly use that and you just need about a cup so you can use a fortified wine or a regular wine however if you don't want to use any alcohol that's no problem at all you can use vinegar but if you use I've recommend and this is in my humble opinion that you use no more than a quarter of a cup and you use a nice tasting vinegar like an apple cider vinegar it doesn't need to be raw but if that's what you have that's certainly fine but just go with a quarter of a cup because a full cup of apple cider vinegar may impart a taste to the bone broth that you don't like because the taste may not cook a lot and I find that a quarter of a cup which I've made bone broth with vinegar before and I've used only a quarter of a cup and it's definitely been sufficient to extract out the collagen from the bones and the cartilage and made a gelatinous bone broth and didn't have a vinegary flavor so I would recommend no more than a quarter of a cup it's going to be sufficient to do the job and yet not impart a strong flavor so go with a quarter of a cup if you go with vinegar but I've got about a cup here of Port and I'm gonna go ahead and pour that into my stock pot and the next thing we're gonna do is just take some water and we're just gonna add enough just enough to the stockpot to cover the bones we don't want to add any more than that because after we brown these bones we're gonna deglaze the roasting pan and we're going to add the water from deglazing the pan in here so we want to make sure that we have room for all of that extra water as well now I'm just gonna move these around and just to make sure I've got everybody more or less covered with water and I'll take a picture and I'll overlay it so you can see exactly how it looks now I'm gonna go ahead and put these bones into a 425 degree fahrenheit oven and I'm gonna roast them for about 45 minutes maybe a little longer I'll just watch them you want the bones to take on and the meat to take on a really nice rich brown color well I had the bones in the oven for about 45 minutes they look great nice and brown which will bring wonderful color and wonderful flavor to the bone broth and I want to mention that with the marrow bones and the shanks and the oxtails and this one knuckle it's approximately five pounds of bones and given that this is about a 10 quart stockpot that's a nice ratio so if you have an 8 quart stockpot you probably want to look at using four four pounds of bones if you have a 6 quart stockpot then you want to go with three pounds of bones that's a nice ratio between bones and water given the size of the vessel that you're using now I'm going to go ahead and put all of these bones into the stock pot and then we're going to deglaze the pan now I've got a kettle of hot water here I find this works the best if the pan has this pan is cooled a bit but if you're just taking it out of the oven and it's very hot and you have room-temperature water that usually works well to help loosen all the Fond that's what's called the brown bits and what not fond but this has just cooled a bit so I just used some hot water from the tea kettle to help loosen all of these wonderful brown bits and then we're going to take all of this liquid that we're using to deglaze this pan and get a bowl the brown bits and we're going to add it to the stockpot well the hot water from the tea kettle did a great job at loosening all the bits but now the roasting pan or the baking sheet here is a little hot so I'm just going to use some pot holders to pick this up very carefully and into the stockpot it all goes good job now I'm just gonna scrape off these little bits that are left over and go ahead and add this to our stockpot we go just every little bit there we go perfect well now that I've got everything in here with all the drippings from the pan the bones are of just about submerged and I'll take a picture and I'll overlay it so you can see exactly what I'm talking about because this is a very important point that I want to make you never want to add too much water because too much water is the enemy of making a really nice gelatinous broth now well your silt will you're both still contain gelatin yes even if you add too much water it will be looser but the gelatin is there it's just more diluted and if you're drinking bone broth for certain benefits specifically for the concentrated gelatin that you can get out of one cup of when you warm the bone broth but when it's very gelatinous when it's cold and then you warm it and you drink it when it's very high in gelatin or concentrated gelatin and you just drink one cup that's very good at coding your stomach and improving gut health now if you have it very watery as I said it still has the gelatin in it it's just diluted so in order to get the benefits of that one gelatinous cup you would need to drink more cups of it now at this point what we're going to do is we're going to bring this up to a boil and immediately turn it down to low and if you have an electric burner like I do you're gonna want to pick it up and put it on a cold burner until the electric burner cools down to low and when it comes up to a boil a lot of foam is going to come to the top and we're going to remove that and the reason we want to skim that off is because that can sometimes have some impurities or it can make the final product of the bone broth somewhat cloudy and we always want to make things as appetizing as possible but the most important thing is that when it comes up to that boil we quickly remove it from the heat because boiling the bone broth is the enemy of gelatin because it will fuch of a better word I've shared this with you before those of you who know me if you boil bone broth for too long it breaks the gelatin so to speak it and then you're just going to have a watery bone broth but once we get that foam removed then turn down to low then we're going to add in our aromatics I like to add onions carrots celery a couple of bay leaves and some peppercorns and that's all that I use for my basic bone broth and once we get all those vegetables in those aromatics we top it off with a little more water and we let it simmer on the stovetop for 12 hours beef bone broth is simmered for 12 hours and chickens bone broth is simmered for 6 hours that's a sufficient amount of time to extract a lot of collagen from the bones and from the cartilage and then you can save the bones if it looks like some of the cartilage hasn't dissolved you can save the bones and try to make a second batch sometimes that second batch will come gelatinous what we call the perpetual bone broth and sometimes it won't and what I discovered from researching this was that it really depends on the age of the cattle from which the bones came that thick bones from younger cattle will have more collagen and the bones from older cattle will have less collagen which makes sense like me I'm older I have less collagen but in any event so you may get a second gelatinous batch of bone broth or you may not and we often have no way of knowing the age of the bones that we have but in any event if you decide that you use you go to decide to use feet it seems as though with feet it doesn't matter how old they are you seem to be able to get a lot of batches of gelatinous bone broth but we'll walk through all of that adding the vegetables and removing the foam adding in the vegetables and doing all of that and then straining it and decanting it I'll walk you through all of that and this is a long tutorial for beginners but this way I cover everything step by step so we don't leave anything to guesswork so let's get this on the stove and bring it up to a boil all righty well as you'll see it's up to a boil and there's the foam that's come up to the top we're gonna immediately take it off the heat because I have an electric burner and I'm gonna transfer it to a different burner to let that cool and I'm gonna skim off the foam that's come to the top and then all you want to do is go in with a spoon and remove some of that foam just doing the best that you can I just have a plate behind me here where I'm transferring you - and you just want to try to get all the foam out that you can with taking as little liquid as possible and this is going to help the final product look clearer and more appetizing and we're just going to keep removing that until we get it all gone well now that we've skimmed off all the foam and my burners cooled down so I've bought the pot back over to my main burner and now we're going to add in the vegetables I like to add in for my beef bone broth carrots celery and onions they're not peeled they don't have to be the most perfect vegetables if they look a little off it's almost perfect for bone broth and even if you have scraps that you saved like the bottoms of celery or the carrot peelings anything like that is wonderful to add into your bone broth that all has nutrition and we're even going to leave the skins on the onions because the skin of the onion contains nutrition and the reason why adding vegetables to your bone broth is very important because you're going to get the collagen from the bones and protein from the meat that's going to lean collagen is a protein also but you get that varied mixture of proteins that come from the bones and the meat that will help to make your bone broth protein rich and gel gelatinous and rich in collagen but for minerals you get your minerals mostly from your vegetables as opposed to your bones in the meat so the more vegetables you add the more mineral-rich your bone broth will be so basically here I've got six carrots I've got you know about eight or so about six carrots maybe about eight or so pieces of celery you know the long pieces I have it all chopped up here but it's not an exact science it's really what do you have on hand how many vegetables do you want to add how mineral-rich do you want your bone broth to be it's really personal preference and really just a matter of what you have on hand see I'm putting in the celery leaves I often have vegetable scraps that I'll throw in and this is just one particular sampling of vegetables you can add all different types of vegetables although you do want to be careful about my geta celery leaf got away from me you do want to be careful about adding in vegetables that are rich in goitrogens like your cruciferous vegetables cauliflower broccoli first of all the taste can be a little off and also they're very rich in goitrogens which can be a little hard on the thyroid so it's not something that you would want to add into a bone broth that you would be drinking daily also I don't like to add in garlic at this point if I want garlic in my bone broth I like to add it and after I've made the bone broth and the reason is I find that in the case of beef bone broth on the stovetop we're going to simmer this for a total of 12 hours you don't need to simmer it for 24 or 48 or 72 hours 12 hours is very sufficient and if your collagen your cartilage rich bones still look like they have some cartilage on them you can by all means save them you can put them in the fridge or the freezer or you can just turn around and make another batch of bone broth with them it may not be as rich in gelatin as your first batch a lot depends on how much cartilage is left on the bones and also a lot depends on the age of the bones as I mentioned I believe I've mentioned it earlier but the car the collagen in the bones from younger cattle is richer than the collagen and the bones from older cattle and we often have no way of knowing the origin of our bones you know unless we bought them directly from a ranch or whom we could ask but in any event so you can certainly save them but 12 hours on the stovetop for beef bone broth is sufficient but getting back to the garlic I find that simmering garlic in bone broth for 12 hours can give an off flavor and I don't like it so I like to leave it out and just add in garlic when I'm either wanting to make a beverage and drink the bone broth or using it as a soup base or stew base whatever the case may be so let's just go ahead and get all of this in here then the next thing that I like to add let me just put this down the next thing I like to add is a couple of bay Leafs you know may always add a couple I got three here this one is quite small normally I add about two bay leaves and just a little handful maybe a tablespoon or so of black pepper coins and that's it I'd like to keep it very simple and this way it makes for a very versatile bone broth now we're going to add additional water just enough to cover so that the vegetables are submerged by no more than an inch I mean even less than that you literally just want to cover because as I've shared with you if you've seen some of my other videos on making bone broth and I'll be sure to link to all of those in case you want to learn how to make bone broth in a slow cooker or an instant pod I have lots of bone broth videos so you can definitely have you have options but what you want to do is you never want to add too much water and the reason is that because I'm just gonna tap these down with a wooden spoon and see if I can get everything submerged yes that's very nice I really don't want it I'll take a picture and I'll overlay it so you can see I don't want to put any more water than that because if you put too much water it will dilute your gelatin now certainly that's okay and it still it still has gelatin in it but if you're drinking bone broth for medicinal reasons so to speak health reasons whatever the case may be and you want one cup of bone broth to be very gelatinous like jello when it's refrigerated and then you warm it gently on the stove and add whatever additional aromatics you want garlic or turmeric or ginger we're just sea salt you want and you want that one cup of bone broth to be very rich in gelatin then when you make your gelatin when you make your bone broth you want to make sure that you don't add too much water to dilute the gelatin that you're next rather the collagen that you're extracting from the bones that makes the bone broth gel gelatinous you want to add just enough water now what we're going to do with this being on the stovetop I'm gonna turn this on high and I'm gonna just bring just so that I can get it up to sort of a low simmer but bring it up kind of quickly I don't want to re boil it nothing like that just want to get it up to kind of a high simmer and then I'm gonna turn it completely down to low I want the lowest setting possible and then I'm just gonna let that simmer for 12 hours and what you're looking for on a low simmer is where you just see the occasional bubble like look and then look and they look like that and if you have a food thermometer you can put it in and what you're into the liquid and what you're looking at is to maintain your bone broth so as to create the most gelatinous bone broth you want to maintain the temperature at a hundred and eighty degrees Fahrenheit but if you don't have a food thermometer don't worry the best way to tell on the stovetop and when you're making bone growth on the stovetop is by simply looking for that occasional bubble loop like that that's just what you're looking for you don't want to see oh there's my dog oh everyone I've talked to you about ever before you don't want to see a lot of bubbling you don't want to see a low amount of bubbling you literally just want to see occasional bubbles that is the perfect temperature well I brought this up to a simmer then turned it down to low I've got everything nice and warm and I'm just gonna put a lid on and I'm just gonna crack it like this you don't want you want to allow for evaporation but the lid can help control any aromas that you may want to have not too strongly per-minute permeating in your home well I've had this simmering on my stovetop for about twelve hours and I'm going to overlay a picture so that you can see exactly what it looks like all the vegetables have cooked down and the meat is softened tremendously and I have about an inch or two of evaporation now what we want to do is just start taking out all the Sala from the bone broth and we're just gonna put them all in a bowl and I want to explain to you what we're going to do with this now the vegetables they're pretty much you know had all their nutrition extracted from them over the course of those 12 hours but what you want to do is you want to look at your bones and the meat and with the bones with the marrow bones specifically and I've got one coming right up here which I'll go over with you let me just put this into here I don't want to pull up this marrow bone and I want to show you how the marrow is still in there and I'll take a picture and overlay it so that you can see that up close what you want to do at this point is just get a little knife and push that out on into some type of container or onto a plate whatever the case may be you can save it and you can use it as a spread on toast it tastes very much like butter but with somewhat of a steak flavor to it a beefy flavor it's very good and it's very nutritious so all you'll do with this marrow is just take that knife and go right through the bone and push it down there you go it comes right out very easy to do and that's your beef marrow and as I said you can spread this on toast it really is delicious and I have a video where I show you how to just roast marrow bones separately just for the bone marrow if that's something you want to do and I'll link to it in the I cards and in the description below but you can also save this and whip it back into your bone broth to make somewhat of a more creamier bone broth and again very nutritious and you can also just add it to regular soups maybe like a beef soup that you're making because it does have a beefy flavor to add extra nutrition so there's a lot of options for which you can use your bone marrow so don't discard it now as you're fishing out the bones and so on and so forth examine your ox tails or in the event that you're not using ox tails examine your other high cartilage bones and what you want to look for is to see if any of the cartilage still remains I'm going to take a picture and overlay it of this oxtail but this is still very soft there's still cartilage here that can be dissolved so I am NOT going to discard any of this I'm going to make a second batch of bone broth because there's still cartilage to dissolve now will it be as gelatinous as my first batch and possibly not or possibly yes sometimes not only does the cartilage play a role but the bones these bones the marrow bones also play a role because you'll put all the bones back in to make your second batch of bone broth and I have a whole playlist on making perpetual bone broth broth in which you keep reusing the bones and I'll link to that in the I cards and in the description below but the bottom line is you never 100% know if your second or your third batch will come gelatinous because the age of the bones plays a role and if their bones from older cattle all of the collagen may have already been leached out of them whereas the bones from younger cattle still may have some collagen to release however that said if your high cartilage bones like your ox tails your knuckles your patella is so on and so forth still show some cartilage on them you can definitely reuse them to try and make a second batch now what to do with the meat you have a couple of options you can rebound the meat and throw that in again with your second batch or you can pull the meat off and enjoy it it's very tasty especially if you've ever had the meat from ox tails it's extremely tasty so that's so those are your two options either remove the meat and enjoy it in some type of recipe or reboun it along with your ox tails and your other bones and make a second batch of bone broth and then after you make your second batch of bone broth you can still enjoy the meat yes has a lot of the nutrition been leached out of it certainly after especially making two batches of bone broth however it still has some flavor still there's a little bit of nutrition in add some nice texture and so I highly recommend still trying to put it in some type of recipe now I removed all of the solids from this and at this point you have a couple of options you can let this cool down a bit more and if you have space in your refrigerator you can put this whole pot in and then the next day the beef tallow the beef fat will have risen to the top and you can just score it it'll be very hard it'll be there a pale white or possibly with a little bit of a tinge of yellow to it you score it don't throw it out it's wonderful for using to cook with but you score it you can pick it up and take it right off of the bone broth and a lot of the little bits of debris that are in the bone broth will have sunk to the bottom and then you can just scoop out your gelatinous bone broth transfer it to another vessel warm some up to drink whatever the case may be whatever way you want to store it however and then at the bottom you're going to have I've want to say first at the bottom that all the debris will have sunk down there and you can discard that or I sometimes like to give a little bit of it to my dog as a little treat something like that however I generally don't do it this way I like to take a few more steps to really make the bone broth nice and clear and ready to be warmed up in the morning to drink and I'll show you those steps what I like to do is get a large vessel I'm using a measuring cup here so you can see exactly what I'm doing or sometimes I'll just get another stockpot so I can do this all in one fell swoop but I want want you to be able to see and then I'll get a strainer like this and then I'll get some flour sack towels and those of you have may have seen my other bone broth videos you know I love using these to strain my bone broth they're very reasonable I've had mine for years they wash up beautifully and you can usually find these at any of the big box stores if you have those in your area but I'll also put a link in the description below to where you can find these online and as I said they're very reasonable and they they just work like a charm and what I do is I lie the let me put it this way so you can see exactly what I'm doing you lie your cheesecloth over your strainer and then all you do is start to ladle in your bone broth and then I'm going to show you why I do this I like to get it nice and clear and this is going to catch every little bit of debris that I was unable to strain out when I was removing the solids so as you'll see there's a lot of little bits of debris that I catch on this cheesecloth and I'm happy to get all of that out of the bone broth so that it really starts to look nice and clear now my measuring cup here is full so I'm just gonna put this to the side I've still got plenty of bone broth in here I'm gonna put this to the side to show you the next step that I like to take and again those of you have seen some of my other bone for us videos know that I love this little handy dandy fat separator and I know a lot of you have asked me about it and I'll definitely put a link in the description below where you can find one but this thing is so clever it's so much more efficient than the old-fashioned fat separators this has a hole in the bottom and a lever over here and then what happens is you put your broth in here and the fat rises to the top and then you press on the lever and the little gadget inside that keeps it closed until you're ready to drain something out you press the lever it opens up the hole and then you can drain off your broth your bone broth but then when you see it get down to where the fat is you can drain that into a separate vessel which I'll show you I love how this works because what I like to do is have my bone broth completely fat-free and in my container which I have over here I'll just put it in a half gallon jar and then I'll go ahead and put this in my fridge and then in the morning I can scoop out what I want warm it up and my husband and I can enjoy a mug of it with breakfast now if I have any extra I'll put that in a different half gallon container and for that one I won't de fat it I'll let the I'll pour it right in with the fat from the measuring cup let the fat rise to the top and it makes almost an airtight seal and that one I'll put in my back refrigerator and the reason I like to do that is because that somewhat of an airtight seal will keep the bone broth fresh for about a week some people say two weeks I think it keeps it fresh for about a week whereas the one without the fat on top will probably stay fresh two to three days and the one that'll have the solid fat on top making that somewhat of an airtight seal it's very easy to remove because when I'm ready to use that second jar all I'll do is just take a knife score it and you can lift it right out it's very easy to do so let's go ahead and pour this right into our fat separator we'll let that fat rise to the top and then we'll decant it into our half gallon jar and you'll see that the fat has risen right to the top here so when we press our lever to dispense the bone broth when I see the fat come down to the bottom I'll just stop and I'll take a picture and overlay that so you can see exactly how it looks now I'll just put my fat separator right on top of my clean jar here and I'll just start to just decant my bone broth and when I get down to that fat line whoops I'll stop and then I'll put the rest into this little vessel and I'll save this wonderful beef tallow it's great for using to saute vegetables or cook meat anything that you want it's really wonderful well I've got one full half gallon jar here and now we'll get ready to decant the rest now I'm just gonna scoop some of this out of here and put it into this little glass because I want to put this in the refrigerator and let it chill while we finish up the rest of this and then we'll take it out and we can see how gelatinous this bone broth came and so what I've done is take this one that I did not put through my fat separator and I poured that into this half gallon jar which I'll put in my back refrigerator and now with this nice layer of fat on top it'll make a little bit of an airtight seal and stay fresh for about a week so when I'm ready for it I'll just take it out of my back refrigerator I'll score the fat remove it and then I've got another nice half gallon of beef bone broth like this one that's already been defatted now a common question I get is can you freeze bone broth and yes you can and it'll last beautifully I like to keep it in the freezer about two to three months some people will say six months that's certainly possible just watch it because it can develop a little bit of a freezer burn but I find I use it up if I do freeze bone broth I use it up for head quickly in any event so it's usually not in my freezer for more than two to three months and when I do freeze it I like to freeze it in one cup measures or two cup measures I find these amounts come in very handy for using my bone broth in recipes and I usually freeze chicken bone broth because that's not something that we generally drink not that you can it's wonderful but it's generally not something we drink in a mug like we do beef bone broth it's something I tend to use more in place of water in making rice or other grains in making gravies and making soups so on and so forth and I like these because they're very thick glass and they have a plastic lid that comes off very easily so that it although I always make sure I leave sufficient headspace if I freeze my bone broth in the event that I were to slightly overfill it well that happens is this just pops off and the glass doesn't break so you bought whatever you do if you do freeze it you want to make sure that you're putting it in something that is freezer safe so but I like these I think they're either called French working glasses or French jelly jar is something like that and I'll put a link in the description below they're very reasonable sometimes they come just the glass without the lid you have to buy the lid separately sometimes they come together it really varies and mine are very old I think now they make them with white lids but in any event so that's how I store my beef bone broth or my chicken bone broth if I decide to freeze it well what I'm gonna do is for this little bit of extra beef bone broth that I've got left over I'm just gonna let the fat rise to the top and I'm going to decant the rest of the defatted bone broth in here and just put it in the fridge along with my jar of defatted bone broth well we've got a gallon and even a little more because I filled over the half gallon mark in each of these jars so we have over a gallon of beautiful beef bone broth made from grass-fed organic bones and now we'll get the bone broth out of the refrigerator and see how gelatinous it came well I got this beef bone broth out of the fridge and look at this gloriousness now that's gelatinous bone broth let's take the spoon and dig into this oh my gosh this is like jello look at this look at that gelatinous bone broth I'll take a picture so you can see it nice and close-up and now all you need to do when you want to enjoy this as a beverage is to scoop out the amount you want put it in a pot on your stove warm it gently add a little sea salt if you like and you have a wonderful beverage to enjoy now if you'd like to learn more about traditional nutrient-dense cooking be sure to subscribe to my channel and then click on this video over here or have a playlist of how to make beef bone broth using different appliances the slow cooker and the instant pot and I'll see you over there in my Texas Hill Country kitchen love and God bless

Channel: Mary's Nest

Views: 49,936

Rating: 4.9390707 out of 5

Keywords: bone broth, beef bone broth, stovetop beef bone broth, beef bone broth on the stovetop, How To Make Stovetop Beef Bone Broth, How to make beef bone broth, How to make beef bone broth on the stovetop, how to make bone broth, bone broth recipe, homemade bone broth, homemade beef bone broth, homemade bone broth recipe, homemade beef bone broth recipe, stovetop bone broth, how to make stovetop bone broth, stovetop bone broth recipe, stovetop beef bone recipe, marysnest, marys nest

Id: 6GxBTu1SUf4

Length: 47min 28sec (2848 seconds)

Published: Sat Jul 06 2019