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Top down view of stockpot full of perpetual beef bone stock. The pot is sitting on a dark wooden table.

Perpetual Beef Bone Broth


  • Author: Shanna Mallon

Description

Making perpetual beef broth could not be simpler, but it does require time. Before you get intimidated, know that in return for your efforts, you’ll gain rich, flavorful stock that is high in minerals, nutrients, gut-healing gelatin, and more. Bone broth is also super affordable when you consider that a handful of bones becomes the base of dinners all week.


Scale

Ingredients

  • Beef Bones*
  • Filtered Water
  • 2 to 3 teaspoons Apple Cider Vinegar
  • Optional: any herbs, fresh vegetable peelings, etc. you have on hand

Instructions

  1. Start by setting your largest stockpot on the stove and setting your beef bones inside. Add enough filtered water to cover the bones completely, and bring the water to a boil over medium heat.
  2. Add a few teaspoons of apple cider vinegar, and reduce heat to low, letting the pot simmer, uncovered –for several days and up to a full week. As it cooks, scum will rise to the top; use a spoon to skim it off and discard. Whenever the liquids get low, add more water.
  3. Whenever you want soup for dinner, ladle some broth out of the pot and use it as you like.
  4. Continue this process until the bones are completely brittle and dried out, so that you could crumble them between your thumb and your forefinger. Brittleness is an indication that the minerals and amino acids you’ve wanted to pull from the bones have been removed, and the bones have done their job for you. (I did this in two pots, and, in one, the bones were dry, brittle, and full of holes in 3 full days. In the other, it took a few days longer.)
  5. Strain the mixture and discard the bones and scraps. Set in glass jars, broth may be refrigerated (for use that week) or frozen (for later use).

Notes

*You can easily buy these from a butcher (just ask about soup bones!) or, sometimes, they’ll be pre-packaged at better grocery stores.

**The amount of stock varies based on the length of time you let the stock go, how much water you add and ladle out for weeknight soups, etc.

If you want to speed up the process, you can use a pressure cooker, either the stove top variety or an electric version such as an instant pot.