There are many recipes for making beef broth out there. Some people add vegetables to their stocks but since I make Homemade Organic Vegetable Stock, I generally don’t add any to my beef broths or stocks. What I add that makes it so special is a beef kidney! I swear this makes the stock so wonderful! I do not season my stocks because I want to be able to do that when I make my dishes since each one requires a slightly different amount of salt and other seasonings. I generally just add the beef broth or stock to a recipe and some vegetable stock as well. To each their own, but this works for me.
Here’s What You’ll Need:
- 1 cow kidney, optional (it makes the stock simply marvelous if you add one, though!)
- 1-2 lbs. marrow bones (or joint bones, soup bones, or rib bones (it’s really frugal if you make BBQ Beef Ribs, then use the bones for this recipe!)
- unchlorinated and unfluoridated water
Here’s How I do it:
- If you have longer bones, such as rib bones, chip the bones before you begin to cook them. That way you’ll get more of the marrow in your stock.
- Put the bones into a stockpot and fill to 1″ above the bones with water.
- Boil the Cow bones and kidney then put on low heat to maintain a simmer. Cook for 2 to 3 days. (You may take it off of the heat to leave your house or to sleep at night. It won’t hurt the stock at all to simply start it up the next morning or when you return from your errands.)
- Check your stockpot periodically and stir the marrow bits back into the simmering water.
- Once they have cooked, take the remaining marrow out of the bones and place on a plate to cool.
- Pour the liquid into glass containers. I use Ball canning jars with plastic lids. Place the beef broth into the refrigerator if you’ll use it within 5-7 days or place it into the freezer (Make sure you have left ample space for freezing!) if you won’t use it in that time frame.