In prepping to clear my freezers of last years beef before this years order comes in mid dec, i need to use up the very last of the beef stock bones. I had been luck enough to get extra soup bones and dogs bone a few time though the year from my suppler, which was great as i have the freezer space an use.

My bone broth is very simple, bake the bones till they are golden brown with almost burnt brown bits on the tips.

Then into a pot with onion and cover and bring to a simmer and simmer for 12ish hours, let cool over night, crack off the tallow and render it down clean and save, then strain and take out the bones. Place in a good heavy bottom pot ( i used my good jam making pot) and bring back to a boil, drop it to a simmer and simmer all day, you will get approx one cup finished per gallon of starting stock.

Check it hourly once its at about 1/4 left

Once you get it down to the point that it starts to have a shine to it, you need to watch much more carefully as like maple syrup it can go from perfect to burned quickly at this stage. when it can coat the back of the spoon with a thin or thick stick (your choice, i like thick personally) its ready to be poured into a cake pan and chill it.

Once fully chilled, it will slice into cubes the size you want and can be stored in the fridge for a future use for up to a week and or frozen till used.

So good and a amazing way to turn a huge bag of bones into a very small space with ease of use!

30 Day Challenge – Day 23rd of blogging daily..