Paul's Best Beef Broth

One of our good customers, Paul Fisher, shared this really great beef broth recipe with us.  It is, of course, made with Bastrop Cattle Co. marrow and chef bones.  It has a wonderful, almost buttery taste to it.  Paul recommends making it in large enough quantities that you can then freeze sufficient amounts to have around at all times for use in recipes.

This is way better than any store bought broth, is really simple to make once you get started, and will substantially add to the flavor of the various recipes that call for beef broth.  Give it a try.  You'll be glad you did.

2 - 3 lbs. beef marrow bones and knuckle bones

2 - 3 lbs. rib or soup bones                                  2 onions cut into 8 pieces           Several sprigs of fresh thyme

6 - 8 qts. spring water                                         2 large carrots                             1 tsp. crushed green pepper corn

1/4 cup apple cider vinegar                                 3 celery stalks

1 beef cheek

Take one large soup pot and put in bones.  Cover to within 1 - 2 inches of the top of pot.  Add vinegar and soak for 1 hour. 

Add remaining ingredients.  Bring to rolling boil, skim off foam.  Drop to a very slight simmer, just enough that the water just bubbles.  Cover and simmer for 12 hours.

Remove from heat and let cool.  Pull out all bones, meat and vegetables.  Filter stock with a wire mesh sieve.  Salt to taste.  Place filtered stock in refrigerator and let chill. 

Remove fat off of the top of filtered stock once the fat has solidified.  Divide up the stock into containers and freeze until needed.