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11 November, 2015

beef broth

Posted in : Recipe on by : WTG Tags: , , , , , , ,

Why make your own beef broth? It’s easy, tastes better then packaged broth and you control what is in it.  Following a low salt diet; don’t add it.  Need to avoid onions and garlic; don’t add them.   Making broth also goes along with my attempt to reduce my food waste. I use bones, trimmings and some vegetable scrapes that would typically be tossed.  And the best perk?  Your house smells warm and delicious! 

The bones I am cooking with today are very inexpensive.  These were marked dog bones and I purchased them from Roaring Lion Farm.  Any butcher or meat vendor at your local farmers market will have them.  

These are the bones that have had the meat stripped off of them but as you can see there is still plenty of substance left to make a great broth.  I also had some bones and trimmings from a chuck roast that I used to make chili so I added that as well.

I preheat the oven to 450 degrees, place the bones on a cookie sheet and cook for 30 minutes.  Mine where still frozen when I put them in.  You are adding flavor in this step so they don’t have to cook through.

Place the roasted bones in a large pot, cover with water and add some aromatics.

Use any of these you like:



Leek top

Celery or celeriac 

Bay leaf



Herbs of your choice or stems of herbs such as parsley or thyme

Cook the broth for 4-6 hours at a low simmer.  I keep the pot covered for the first half of the cooking time then I leave it open for the second half.  You don’t need it to boil just be bubbling a bit around the edges.

After it is cooked turn off the heat a let it cool enough to safely strain.  Remove any of the large bones and discard.  Strain the broth, into another pot or large bowl, through a fine mesh strainer or a strainer lined with a clean kitchen towel. Discard everything that is left in the strainer.



Place the pot over high heat and reduce.  What you are planning on doing with the broth will determine how long to cook it.  If you are making soup right away boil until it tastes like a nice, rich broth.  This may require you to reduce the liquid by half, it just depends on how much water you started with and how much evaporated during cooking.  When I make broth to freeze I cook it down to a very concentrated broth so it takes up less freezer space.  Then when I cook with it a just dilute it with a little water.

When the broth is reduced to your liking cool it covered in the refrigerator until the fat has risen to the surface and has hardened.  I usually refrigerate it overnight.

 Skim off the fat and discard or freeze it to cook with at a later time.  I usually throw it out since I don’t cook with much solid fat.

This broth will be solid at refrigeration temperature due to the natural collagen in the meat/bones.  If it looks like a jello jiggler you made a good broth!  

At this point you can warm it up and ladle it into freezer safe containers or jars or just scoop it.  I usually scoop then microwave a little to help it settle.  

I am freezing in wide mouth, freezer safe ball jars with plastic lids.  You buy the lids separately.  The jars have a line indicating how much liquid you can freeze in them.  You can store this in the freezer for up to 1 year.  After that the quality will decline.

This batch made me 5 pints of very flavorful broth.

Tell me about your experience making broth and enjoy your amazing French onion soup, beef barley soup, gravies and sauces that you create!  Remember that when you cook with good quality ingredients your food will taste better.

Thanks for visiting!  

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