Mauer's Beefy Bone Broth

  • Homemade bone broth ends up with a beefy flavor and should be a deep caramel brown.

    Homemade bone broth ends up with a beefy flavor and should be a deep caramel brown. Courtesy of Don Mauer

Posted3/13/2019 6:04 AM

3 to 4 pounds organic (or grass-fed, grass-finished) beef bones

1 teaspoon organic coconut oil


2 tablespoons beef fat

1 large organic onion, cut into chunks

2 large organic carrots, cut into pieces

2 large organic celery stalks, cut into pieces

7 to 10 small organic garlic cloves

1 medium/large bay leaf

1 teaspoon organic dried thyme

1 teaspoon whole organic black peppercorns

3 quarts bottled water (spring water, preferred)

2 tablespoons organic apple cider vinegar

Place the oven rack in the center position and begin heating the oven to 425 degrees.

Lightly coat a jelly roll pan with coconut oil and distribute the beef bones around the pan. Roast the bones for 30 minutes. Carefully remove the pan from the oven. Using tongs, turn the bones over and continue roasting for 30 minutes more, or until well-browned. Set aside on a cooling rack.

Carefully (it's hot) move the oven rack to a lower position and reduce the oven's temperature to 225 degrees.

Transfer 2 tablespoons of the accumulated beef fat from the bottom of the roasting pan to a 2-gallon (or larger) oven-safe stock pot or large Dutch oven. Place the pot over medium-high heat and, when hot, add the onions, carrots, celery, and garlic. Cook, stirring frequently, until softened, about 6 to 7 minutes. Add the bay leaf, thyme, and peppercorns and stir into the cooking vegetables. Add the water and vinegar; stirring to combine. Bring to a low boil.

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Cover the pot with a good-fitting lid and transfer the pot to the oven; leave the pot in the oven for at least 12 and preferably 16 hours.

Remove the pot from the oven and place on a wire rack to cool to room temperature. When the broth's cool, place a small-holed colander in a bowl larger than the colander and transfer all the pot's contents to the colander. Transfer the drained colander to another bowl to continue draining and separate the meat from the bones. Save the meat and discard the bones.

Transfer the strained broth to three, clean, quart bottles, leaving a quarter-inch of fat floating on the surface; seal and refrigerate.

Makes 9 cups

Nutrition values per cup (fat removed): 30 calories, 0 g fat (0 g saturated fat), 2 g carbohydrates, 0 g sugars, 0 g fiber, 7 g protein, 0 mg cholesterol, 10 mg sodium.

Don Mauer

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