Beef Bone Broth and Bone Soup Recipes
Serves: 8 to 10
Preparation time: around 1 hour
Cooking time: From 24 to 48 hours
Ingredients
- 3 to 4 pounds of oxtail from pasture-raised animals (ribs, knuckle bones, bone marrow)
- 4 liters filtered water
- ½ cup raw apple cider vinegar
- 1 to 2 tablespoons salt
- 10 peppers black peppercorn
Beef Bone Broth
Preparation:
In a very large pot place the bones, vinegar and water
Let it stand for 1 hour
Bring to a boil in a medium/high heat, stirring the mixture with a wooden spoon occasionally
Remove with a spoon all the scum or impurities floating to the top of the liquid and discard
Add the black peppercorn
Reduce to a low simmer and cover
Cook for a minimum of 12 hours to as long as 72 hours
Add more water if necessary, to ensure the bones are always covered during the cooking process
During the last hour, add sea salt to taste
If you want to use the plain bone broth:
Let the broth cool
Remove any large bones and strain it
Tips in how to be using the bone broth
Store it up to 7 days in the fridge
Or freeze it up to 3 months
1 – Drinking the Bone Broth as a Tea
In a small pot warm the bone broth adding one or more of your favorite herb as marjoram, sage, chives, oregano, rosemary, thyme, parsley, cilantro, tarragon, basil, etc.
Or, include spices as you want.
Drink in a tea cup twice a day
Bone Broth Soup
Preparation
After the preparation process is finished, add to the cooked bones to some of your favorite vegetables
Bone Broth Soup Recipe I Love:
During the last hour of cooking and after the preparation process is finished
Place the pot of cooked Oxtail on medium heat
- Add, 3 large sweet potatoes, sliced
- 4 carrots, sliced
- 2 zucchinis, sliced
- 2 leeks, sliced
- 10 large garlic cloves, minced
Cook for 50 minutes or until the vegetables are well cooked
Add a handful of cilantro, chopped
Serve immediately or,
Store it up to 7 days in the fridge
Or freeze it up to 3 months