Homemade Beef Bone Broth Recipe (From Scraps!) (2024)

FAQs

Can you make beef broth from trimmings? ›

Homemade beef stock is easy to make with roasted beef bones and trimmings, along with vegetables, water, and herbs.

The Rough Recipe

Put all your scraps in the pot and add water until everything starts to float. Bring to a boil over high heat, then reduce to simmer. If you're using any meat, skim the surface of any foam. Simmer for at least 30-45 minutes, but ideally a few hours.

However, do not add onions, carrots, celery or herbs to your initial pot of simmering bone broth. Instead, enjoy the pure, rich flavor that comes from just the bones, fat, connective tissue and any small amount of meat that may still be on the bones; it is not something that needs or wants amending.

Traditional recipes recommend using bones rich in marrow and flavor, such as beef marrow bones, oxtails, beef feet or beef neck bones. For this article, we will focus on beef marrow bones. To make a nutritious and delicious beef bone broth, we recommend using beef marrow bones or beef oxtails.

Brisket fat trimmings have multiple uses. You can use them to make beef tallow, hamburger meat, homemade sausages, and Yorkshire pudding. You can also use them as meat moisturizer when smoking brisket.

Bone broth (or stock) is made from bones. Regular broth is made from meat. Both can have vegetables and spices added for flavoring, but the meat imparts a different flavor to it's broth versus the marrow and richness from bones. Both are good, and used for different things.

When you make a beef broth, it is best to use cuts suitable for stews. For a light beef broth, you can use leaner cuts, such as the shank, the shoulder, or the anterior muscle. Instead, for a more flavorful beef broth, add the belly, broth bones or brisket.

Bone stock is made with bones and meat stock is made with meat. a stock made with just bone will be mostly gelatin and it will have little flavor. stocks of this kind are mostly used to add body to soups and sauces. a stock made with meat is more properly called a broth.

Then add apple cider vinegar, which is added primarily because the acidity breaks down the collagen and makes it more abundant in the broth. You can also sub lemon juice, but we prefer apple cider vinegar. Bring to a boil, then reduce to a simmer and cover.

Just as when you're making stock for soups or stews, boiling will cause soluble proteins and rendered fat to emulsify into the cooking liquid. By simmering, you avoid emulsifying the fat and thus keep the stock clearer, and we found that the scum created simply settled to the bottom of the pot.

Why put carrots in bone broth? ›

Carrots, onions, garlic, celery, peppers, mushrooms, and tomatoes are just some of the vegetables you can add to your bone broth to give it added flavor and nutritional value.

A vegetable broth made from organically grown vegetables can be an excellent source of essential electrolytes. Ionic minerals are the key to maintaining good health. The broth is a wonderful, filling snack that will also provide you with many healthy nutrients that will help you feel great.

Beef has more collagen per gram of protein

Beef bone broth also has slightly more glycine and proline. These are two amino acids that make up collagen, along with hydroxyproline and arginine. Chicken broth still has collagen, however it is around 10% less per serving than beef.

What kind of bone broth is healthy to drink? Non-gmo beef or chicken bone broth is the healthiest option to drink. Beef and chicken are both great options because they are high in protein, collagen, gelatin and amino acids for gut health and skin hydration.

You also need beef bones. And mirepoix (onion, celery and carrots). Just trimmings (meat, fat, and sinews) gives you the start of beef broth. If your trimmings are scraps of meat, you're going to be making broth.

All you have to do is save up your leftover vegetable scraps (peels, ends, cores) in the freezer – seriously! Once you have enough, dump those scraps into a pot full of water and simmer. Cook for a few hours, and you've got yourself some tasty homemade vegetable broth.

Vegetables that add sweetness include carrots, parsnips, golden beets, fennel, corn cobs, pea pods, and leftovers of previously roasted vegetables. Vegetables that contribute savory bass notes include onions, leek tops, mushroom stems, spinach, chard, squash peels.