Homemade Beef Bone Broth
Beef bone broth is a nutrient-packed powerhouse that offers a range of health benefits. Rich in collagen, gelatin, and amino acids, it supports gut health, joint function, and skin vitality. It can also boost the immune system, reduce inflammation, and aid digestion. For the best homemade broth, start with beef marrow bones, which are the most nutrient-dense part of the bone. Adding meaty bones like oxtail, shank, short ribs, and knuckles will enhance the flavour and richness.
This January, I learned to make beef bone broth and now have a freezer full of portion sized batches of it to last for a while. Thus far I have done the broth about 10 times and every time it turns out tasty, a really healthy treat for the entire family. I have decided to keep making batches, so we all can drink a small every other day to gain the benefits the broth has to offer. This broth becomes perfectly jiggly when stored in the fridge indicating that it has lots of collagen and consists of gelatin, a form of protein that is rich in anti-inflammatory amino acids, which gives it that property.
The nourishing dish is as good for your gut as it is for your taste buds. I use bone marrow and oxtail to make the broth. This simple yet deeply flavourful recipe brings together the rich, collagen-packed goodness of beef marrow bones and the tender, melt-in-your-mouth oxtail to create a hearty, healing broth that supports gut health and boosts overall vitality.
Beef bone broth has been revered for centuries for its ability to soothe the digestive system, promote joint health, and strengthen the immune system. The marrow bones and oxtail simmered slowly over hours release vital nutrients like collagen, gelatin, amino acids, and minerals that are easy for the body to absorb. the rich, (but not fatty) liquid gold nourishes the body from the inside out.
Ingredients
2-3 stalks of celery
1/2 leek
4-5 cut bone marrows (or one large long one)
5 medium sized oxtail
3 white onions peeled
3 entire garlic bulbs (cut but do not need to peel)
5 bay leaves
3-4 springs of thyme
Sea salt
about 2 tablespoons olive oil
whole black peppercorns
all spice (maustepippuri in Finnish)
1 organic vegetable stock cubes
about 2 L of water (depending on the size of your large pot)
How to make the bone broth
In a large pot add some olive oil. Place onto heat. Add the oxtail and marrows and let them gently simmer and gain a bit of colour on the sides. Add all the vegetables. Add as much water as possible, all the way to the top. I added about 2 litres. Add in all the spices and let it come to boil. Let it gently simmer for 3-4 hours with the lid on. Stir it once in a while. Then you can turn off the heat but keep it on the stove so the pot remains warm. After about 3 hours I turned on the heat again and let it gently simmer for another couple of hours. The key is that the broth is constantly warm for a longer period of time. I let the pot sit on the stove for 1 entire day, 24hours. For the night time, I turn off the heat from the stove but let it sit there with the lid on until the following day. In the morning I turn on the heat again and let it simmer until it the 24h has passed in total. At this point the beef, easily falls off the bones.
After the 24hours, the broth has turned a deep golden brown colour. Strain the broth into a large pot and get rid of the vegetables. Then remove the meet from the bones and save for later.
Pour the clear soup into a container and add the meat into it. Let it cool and place the broth into the fridge until it solidifies into a jelly-like structure. At this point there is a layer of white fat coating on top of the broth. Remove it away into the bin. Now your jelly broth is ready to eaten or frozen into batches.