Nothing beats homemade beef broth! It has such a deep, rich flavor and contains beneficial minerals, healthy fats, collagen, amino acids, and more. It elevates a good recipe to an exceptional meal.
Our soup bones are meaty and can create extremely tasty broth. I use the soup bones for from-scratch beef broth for soups, stews, and au jus sauce. Simply put, you will be cooking of the tastiest soups and stews, ever! Plus, the smell while cooking is amazing.
Begin by defrosting your Sanford Ranch Soup Bones. Our bones are very, very meaty so this may take some time.
Then roast your soup bones at 375ºF in the oven and bake for about 30 minutes, or until they begin to brown. Then move the roasted meat, bones, and any drippings from the pan to a crock pot.
Then add your choice of chopped and peeled vegetables to the crock pot. I like to add onion, carrots, celery, garlic, and herbs as a base. I would have added mushrooms, but my husband is anti-mushrooms.
Then add a water to cover with 1 tsp of salt. I also like to add wine for taste and to help break down the bones- but you can use vinegar, lemon juice, tomato paste, etc.
Then set the crock pot to low and simmer the brother for 12-24 hour. The longer the better!
When done simmering, skim off any scum that appears on the surface of the broth. Then strain your broth with a funnel and strainer. I add my broth to mason jars. I also use molds to set the broth for easy, quick use. Let cool before freezing.