Are you tired of store-bought broths filled with preservatives and questionable ingredients? Then you're in the right place! Making your own beef broth is surprisingly simple, incredibly rewarding, and allows you to control exactly what goes into your delicious, healthy meals. This recipe guides you through the process of canning your homemade beef broth, creating a pantry staple that elevates everything from soups and stews to risottos and sauces. Get ready to experience the rich, savory flavor of truly homemade beef broth!
Ingredients:
- 4 lbs beef bones (knuckle, shank, or oxtail are ideal)
- 1 large onion, quartered
- 2 carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 4 cloves garlic, smashed
- 1 tbsp black peppercorns
- 1 tsp salt (or to taste, add more after canning)
- 1 bay leaf
- 12 cups cold water
- Optional: 1 tbsp apple cider vinegar (helps extract minerals from bones)
Instructions:
Step 1: Preparing the Broth
- Rinse the beef bones under cold water to remove any excess debris.
- In a large stockpot, combine the bones, onion, carrots, celery, garlic, peppercorns, salt, bay leaf, and optional apple cider vinegar. Add the cold water, ensuring the bones are fully submerged.
- Bring the mixture to a boil over high heat, then reduce heat to a gentle simmer. Skim off any foam that rises to the surface during the initial simmer. This helps create a clearer broth.
Step 2: Simmering the Broth
- Reduce heat to low and let the broth simmer gently, partially covered, for at least 6-8 hours, or even up to 24 hours for a richer flavor. The longer it simmers, the more flavorful your broth will be. Top up with more water as needed to keep the bones submerged.
Step 3: Straining the Broth
- Once simmered, remove the pot from the heat and let it cool slightly.
- Carefully strain the broth through a fine-mesh sieve lined with cheesecloth or a coffee filter, pressing down gently on the solids to extract as much liquid as possible. Discard the solids.
Step 4: Canning the Broth
- Ladle the strained broth into clean, sterilized canning jars, leaving about ½ inch headspace at the top.
- Remove any air bubbles by gently tapping the jars or running a clean knife or spatula around the inside of the jars.
- Wipe the rims of the jars clean with a damp cloth. Place lids and rings on the jars, tightening them fingertip tight.
- Process the jars in a boiling water bath for 90 minutes. Ensure the jars are completely submerged in boiling water. Add more water if necessary.
- After 90 minutes, carefully remove the jars from the water bath using tongs and place them on a towel to cool completely. You should hear a "pop" sound as the jars seal.
Step 5: Cooling and Storage
- Once the jars are completely cool, check the seals by pressing down on the center of each lid. If the lid doesn't flex, it's sealed properly.
- Store sealed jars in a cool, dark, and dry place. Properly canned beef broth can last for 12-18 months.
Cooking Tips:
- For a clearer broth, avoid boiling vigorously.
- Roasting the bones before simmering adds depth of flavor.
- Feel free to experiment with other vegetables like parsnips, turnips, or leeks.
- Always use sterilized jars and equipment to ensure safe canning.
Variations:
- Herb-infused Broth: Add a bouquet garni (tied bundle of herbs like thyme, rosemary, and parsley) during simmering.
- Spicy Broth: Include a few chili flakes or a small piece of fresh chili pepper.
Nutritional Information (per serving, approximate):
This will vary depending on the amount of broth yielded and the specific ingredients used, but generally, homemade beef broth is low in calories and fat, while being a good source of collagen, minerals, and electrolytes.
Making your own beef broth is a worthwhile endeavor, providing a delicious and healthy base for countless recipes. Enjoy the satisfaction of homemade cooking and the incredible flavor of your own canned beef broth!