Beef Bone Broth Recipe

One of the best parts of our crazy life at Snow Creek Larkspur (besides getting to host rustic weddings in Colorado) is raising our own Black Angus beef, and then selling it at farmers markets. It gives us the chance to really get to know our customers and fellow vendors. And one of the best parts about that, is getting to hear about and try all the great recipes they come up with using our steaks, specialty cuts, roasts, and so forth.

One of the coolest recipes we’ve gotten recently comes courtesy of our neighboring booth at the Old South Pearl Market. Amy from OO Mommie told us about this beef bone broth recipe she created using some of our famous Snow Creek Ranch bones and shanks.

Beef Bone Broth – Nourishing & Delicious

Some cuts of our all-natural, free-range beef are delicious with virtually no work at all on your part. I’m talking about that mouth watering ribeye you threw on the grill last weekend, or the kick-ass sliders you made with our famous steak burger for game day.

But some cuts require just a little more TLC. Amy had heard about the benefits of beef bone broth. And she knew from being our market neighbor that we were passionate about the idea that every part of your animal is precious – even the bones.

Amy knew we had plenty of bones and shanks (a cross-cut leg bone, which includes a fair amount of meat) that she could use to create something both delicious and healthy. So she took a couple packages of femurs and knuckles, along with a package of shanks, combined them with some vegetables and spices and created this amazing beef bone broth recipe.

 

Love Snow Creek Ranch Beef? Send us your favorite recipe!


Amy’s OO Mommie Beef Bone Broth Recipe

 

Ingredients & Equipment

1 package Snow Creek Ranch knuckle bones
1 package Snow Creek Ranch femurs
2 package Snow Creek Ranch shank bones
2 medium unpeeled carrots, cut into 2-inch pieces
2-3 onions and/or leeks, cut in half or thirds
1 garlic head, halved crosswise
1/2 bunch celery stalks, cut in half
2 bay leaves
2 tablespoons black peppercorns
1 tablespoon whole mace
1 tablespoon cider vinegar

6-quart (or larger) stockpot, dutch oven or large slow cooker
Roasting pan or rimmed baking sheet
Cast iron skillet
Fine mesh sieve

Instructions

Preheat oven to 450°.

Place knuckle and leg bones on a roasting pan or rimmed baking sheet and roast for 20 minutes or until deeply browned.

Meanwhile, sear the shank steaks in a cast iron skillet until browned on both sides.

Fill a large (at least 8-quart) stockpot with 12 cups of water (preferably filtered). Add celery, bay leaves, peppercorns, mace and vinegar.

Layer the roasted and seared bones with the carrots, leek, onion, and garlic in the pot, along with any juices from the roasting pan. Add more water if necessary to cover bones and vegetables.

Slowly bring the pot to a gentle boil. It is important to not boil rapidly or the stock will not be clear when you are finished.

Reduce heat to a very low simmer and cook with a lid slightly ajar, skimming foam and excess fat occasionally, for at least 12 hours but up 3 days on the stovetop. The longer you simmer it, the richer your broth will be. Add more water if necessary to ensure bones and vegetables remain fully submerged.

Remove the pot from the heat and let cool slightly. Strain broth using a fine-mesh sieve and discard bones and vegetables. Continue to cool until barely warm, then refrigerate in smaller containers overnight. Remove solidified fat from the top of the chilled broth.

Save the fat in a separate container and use it to roast potatoes or make a roux for stews.

Broth can be stored for up to 5 days in the refrigerator and up to 6 months in the freezer.

You may salt the beef bone broth after it has been strained but this is typically not done unless it’s used as a sipping broth.

Snow Creek Ranch Beef Knuckles & Femurs

Snow Creek Ranch Beef Shanks


Remember that the broth will be very concentrated. It is delicious on its own as a sipping broth but when using it in stews and soups, it can be diluted with water, about two parts of stock to one part of water.

You can use the strained shank meat for other recipes, including the amazing teriyaki glazed shank with OO Mommie Spicy Tomato Jam pictured here.


Health Benefits of Beef Bone Broth

Besides adding richness and flavor to your soups, stews and sauces, there are many health-related reasons to sip beef bone broth on its own.

Stomach Health – It’s great for your digestive health because the bones typically used in beef bone broth recipes contain a lot of gelatin, which has been demonstrated to relieve a variety of symptoms related to stomach issues & food intolerances.

Joint Protection – Beef bone broth contains glucosamine, which alleviates joint pain. The bone cartilage in the femurs & knuckles help to prevent osteoarthritis & other joint issues.

Anti-Aging – Your bone broth is rich in collagen, which help to maintain & improve your skin’s natural elasticity & firmness, preserving that youthful glow!

Better Sleep – Glycine, an amino acid found in bone broth, has been found to improve sleep.

Healthy Immune System – The high concentration of minerals in bone broth helps keep your immune system strong.

Strong Bones – The calcium, phosphorus, & magnesium in the bones seep out into the broth, making it a great source for these bone-strengthening minerals.

Special thanks to Amy Hoyt of OO Mommie condiments for her delicious recipe!


To visit the farm, order beef, or to submit a recipe, call us at 303-915-5892 or email travitt@snowcreeklarkspur.com.