batch day / freezer math · beef
Beef Bone Broth
20 min hands-on · 8–12 hr gentle simmer · about 3 qt
Protein: 3–4 lb beef soup bones (marrow and knuckle mix) if you kept or requested them with your share
Run this on a home day or Saturday when the house can smell like beef all day — one batch feeds Pot-of-Chicken Rice Soup and Simple Beef Stew without buying boxed broth.
Filling a whole share from Celeste? See whole cow near Greenville for deposit math and freezer space.
Pour this into Pot-of-Chicken Rice Soup in place of chicken broth when you want a deeper pot, or use it instead of boxed broth in Simple Beef Stew — same freezer math, less boxed broth on the grocery run.
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How to run it
- Heat oven to 425°F. Spread bones on a sheet pan; roast 25–30 minutes until deeply browned (skip if you are tired — still works).
- Transfer bones to a large stockpot. Add onion, carrot, celery, peppercorns, bay, and vinegar; cover with cold water by about 2 inches.
- Bring to a bare simmer — small bubbles, not a rolling boil. Skim gray foam for the first hour.
- Simmer gently 8–12 hours, partly covered, adding hot water if bones peek above the line.
- Ladle through a fine mesh strainer into a clean pot; discard solids. Salt to taste once reduced.
- Cool fast for the fridge: pour into shallow containers and refrigerate within 2 hours — USDA food-safety guidance says to refrigerate leftovers within 2 hours and use shallow containers so they cool quickly. Use within 3–4 days or freeze flat bags.
Protein: beef. Photos are AI food stills for this site.