How to Make Multiple Batches of Beef Bone Broth to get the most out of those organic beef bones.
How to Make Multiple Batches of Beef Bone Broth
Beef bones are quite large and great for making two batches of broth, you can even make a third, much weaker broth and use for cooking rice or pasta. I made one batch, then froze the bones, before defrosting a couple of weeks later to make another batch.
How to Make Multiple Batches of Beef Bone Broth
Ingredients
- 1.5kg organic beef bones
- 2 tablespoons apple cider vinegar
- 2 onions
- 2 carrots
- 3 celery stalks
Instructions
Place bones and apple cider vinegar into a large crockpot or slow cooker, then cover with cold, filtered water. Place on lid and allow bones, vinegar and water to rest at room temperature for about one hour.
Add vegetables and bring to a high simmer. Once you have a high simmer, reduce the heat to low and let the broth simmer for 12 hours. If using a slow cooker, set it to low after you’ve brought the broth to high simmer first, and cook for the same time. You can keep topping up with filtered water if needed.
Once it has finished cooking you want to cool it as quickly as possible to avoid any bacteria risks. Skim off any impurities from the top, strain out the bones and veggies and add some ice to the broth. Portion into smaller serves, place one in the fridge to be used in a few days and the rest in the freezer for 3 months.
Notes
You don’t need to add all or any vegetables, they just add flavour. You could also add peppercorns, bay leaf and garlic.
This can be made with raw bones or leftover from a roast.
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