Homemade Grass-Fed Beef Broth
Makes 12 cups  |  Prep time: 20 minutes  |  Cook Time: 2.5-6 hours
Recipe by Mariah Reil, MS, RD, LN

 

Ingredients:

3 lbs Reil Ranch grass-fed beef soup bones

1 tbsp olive oil

¼ tsp salt

1 onion, cut into quarters

2 celery stalks, rinsed with leaves included and quartered

3 large carrots, peeled and cut into large chunks

1 tbsp tomato paste

3 cloves garlic, peeled

½ tsp black pepper

½ tbsp. fresh thyme

2 bay leaves

~12 cups water


Directions:

  1. Preheat oven to 400. In a large roasting pan, place the soup bones and toss in half of the olive oil. Roast for 15 minutes.
  2. Remove from oven and add the salt, onion, celery, carrots, tomato paste, garlic, and remaining olive oil. Toss to combine and be sure to get the tomato paste evenly distributed. Roast for 20 additional minutes.
  3. Remove from oven. In a large stockpot, place ~12 cups of water, the bay leaves and spices along with the roasted bones and vegetables. *Be sure to pour all drippings from the roasting pan into the stockpot!
  4. Bring to a boil and simmer for about 5-6 hours. If using an instant pot, fill water to the max fill line and combine the contents of the roasting pan with the pepper, bay leaves, and thyme. Cook on High Pressure for 2 hours with the valve set to ‘seal’. 
  5. After simmering, carefully strain the liquid and store in jars or a large container. Place in the fridge without a lid for about 2 hours. Skim the fat from the top of the container. Cover and place back in the refrigerator to store.
  6. Use in gravies, sauces, soups, etc!

Grass-fed beef contains greater quantities of vitamin E than conventional beef. Vitamin E is an antioxidant important for immune health, red blood cell formation, and could play a role in healthy aging. This fat-soluble vitamin prevents oxidation and protects cells from free radicals. Choosing grass-fed beef over conventional beef could be one easy way to consume more Vitamin E. 

December 20, 2020 — Reil Ranch