Imported from TikTok
Beef Bone Broth
Concentrated beef bone broth, simmered for a long time and strained, which sets into a gelatinous base for other dishes. The recipe also preserves the beef fat that solidifies when chilled, for later use in cooking.
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Ingredients
- Beef bones (quantity not specified; include marrow bones)
- Common soup vegetables (types and quantities not specified; the author says they do not need to be peeled because the broth will be strained)
- Oil (quantity not specified; used for the tray and then drained from the bones)
- Herbes de Provence (“generously”; quantity not specified)
- Salt (“generously” is mentioned for the seasonings, but the author specifies that they do not add salt to the broth so it can also be given to their dog; season separately to taste, if desired)
- Ground turmeric (appears in the visible text in the video; quantity and timing are not specified)
- Water (quantity not specified; added to the bones in the pot)
Steps
- 1
Arrange the beef bones on a baking tray. The author mentions using marrow bones, but the quantity is not specified.
- 2
Place the tray in the oven and let the bones roast for approximately 40 minutes. The oven temperature is not specified.
- 3
Add the unpeeled vegetables to the tray and roast them together with the bones for another 2–3 minutes. The types of vegetables are not listed; the author says they will be strained out later.
- 4
Remove the tray and drain the oil and fat from the bones, keeping them separately. The author recommends not discarding the fat.
- 5
Transfer the bones and vegetables to a large pot and add water. Add the Herbes de Provence and ground turmeric; quantities are not specified. Do not add salt if you want the broth unsalted, as prepared by the author.
- 6
Bring the liquid to a boil and skim the foam from the surface for approximately 10 minutes.
- 7
Reduce the heat to low and simmer the broth gently for 3–4 hours. The author says they simmered it for almost 6 hours and then left it to cool overnight; for a longer simmer, they mention 12–24 hours as a theoretical option.
- 8
Strain the broth into a smaller pot using a sieve, separating the liquid from the bones and vegetables.
- 9
Leave the strained broth to cool overnight. The author left it outside in the cold; they do not specify a safe temperature or a cooling time before refrigeration.
- 10
The next day, remove the solidified layer of fat from the surface and store it separately in the refrigerator for later use in cooking.
- 11
Pour and store the gelatinous liquid as a base for other dishes. Season separately with salt to taste, if desired.
Notes
The exact quantities and types of bones and vegetables are not specified. The transcript is partially unclear; it cannot be determined with certainty whether the author uses oil in the tray or only collects the fat from the bones. The oven temperature, amount of water, and safe cooling temperature are not specified. The author stores the fat separately and says they use it later instead of butter; they also mention cooking eggs with it, but that preparation is not included in the broth method.
Nutrition per serving
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