Name: Featured Recipe: 24 Hour Beef Bone Broth
Prep time: 10 min
Cook time: 24 h
Total time: 24 h 10 min
Yield: 8
Ingredients: 2 lbs beef bone (knuckles, bone marrow bones, ribs); 6 C boiling water; 1 large onion cut into 8ths; 1 large shallot quartered; 6-8 cloves whole garlic; 2 sprigs fresh thyme; 2 T olive oil; 1 T crushed peppercorn; 1 T sea salt (or to taste)

Scale

Ingredients

2 lbs beef bone (knuckles, bone marrow bones, ribs)
6 C boiling water
1 large onion cut into 8ths
1 large shallot quartered
6–8 cloves whole garlic
2 sprigs fresh thyme
2 T olive oil
1 T crushed peppercorn
1 T sea salt (or to taste)

Instructions

Preheat oven to 450F.
In a large baking pan, place beef bone, shallot, onion, garlic and season well with olive oil, salt and peppercorn.
Place in oven and cook for 45 minutes.
While its cooking bring water to boil and place in crockpot along with thyme sprigs.
Pour contents from baking pan into crockpot.
Cook on high for 2 hours then reduce to low for 8-10. Continue resetting crockpot on low over a 24 hour period.
After 24 hours, remove bones and large pieces with slotted spoon.
Pour liquid over cheese cloth or fine strainer.
Place liquid in large container to cool fast and evenly.
You can throw in 1 c of ice to help cool.
Fat will settle at the top once cooled. You can spoon out or leave.
Reheat portion size of choosing to enjoy when ready as broth or add to your favorite stews, soups, or sauces.