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Beef Bone Broth

So what’s up with the hype around bone broth for the last several years? What’s the difference between bone broth, stock, and regular broth? And why was this recipe made for my spoiled dog, Tater? Let me do some explaining.
Bone broth specifically is gelatinous when cooled due to simmering bones with a high collagen content for up to 12 hours. Regular stock uses bones, but is not as gelatinous nor takes as long to make. Regular broth is made from simmering mostly meat and not a lot of bones. All of these variations can be flavored with carrots, celery, onion, garlic, and herbs of your choosing.
Bone broth is the most nutrient dense, such as calcium, magnesium, phosphorus, vitamin A, potassium, zinc, and iron. Because of the high collagen content, the bone broth aids in joint pain; containing glucosamine and chondroitin. Also, the bone broth is high in amino acids, aiding in digestion and helping fight inflammation.
To answer why my dog Tater gets bone broth: she is spoiled and likes the beef flavor added to her dry food, mixed in with wet foods and homemade puréed roasted pumpkin. If you plan to give bone broth to your pets, make sure to not simmer it with onions, garlic, or any other herbs and flavorings since they are toxic to dogs. Carrots and celery are completely safe for them to consume. I freeze the bone broth down in ice cube trays, nuke 3 in the microwave, and mix it in her food.
Prep Time10 minutes
Cook Time12 hours
Keyword: Beef, how to make
Author: Alex Gorgos

Equipment

  • baking pan
  • 2 stock pots
  • cheese cloth
  • colander

Ingredients

  • 5 lbs beef bones shank, neck, and femur bones
  • 1 large yellow onion quartered
  • 3 large carrots sliced
  • 3 ribs celery chopped
  • 1 head garlic
  • 1 1/2 gallons water

Instructions

  • Bring a pot of water to a boil. Add in the bones and simmer for 30 minutes. Remove from the pot.
  • Preheat the oven to 425 degrees. Place the bones and all of the vegetables on a large baking sheet and roast for 40 minutes.
  • Add the roasted bones and vegetables to a large stock pot with a gallon and a half of water. Bring to a boil.
  • Once the bone scum starts floating to the top of the pot, skim it off. Simmer covered on low for 6 hours.
  • Place a colander lined with cheesecloth over another stock pot. Pour the bone broth into the other pot.
  • Let the pot cool. Cover and place in the refrigerator overnight.
  • Scoop off the layer of fat from the bone broth.