A Practical Guide to Making Roasted Ruminant Bone Broth: Beef, Goat, Lamb, or Deer

Ingredients:

- Roasted bones (beef, goat, lamb, or deer)

- Water

- Aromatics (onions, carrots, celery)

- Garlic cloves

- Bay leaves

- Peppercorns

- Salt

- Apple Cider Vinegar

Feel free to use whatever seasonings strike your fancy! Sometimes I’m feeling like an Indian flair and sometimes Thyme, Oregano and Rosemary sounds good.

Instructions:

1. Roast the Bones:

- Preheat your oven to 400°F (200°C).

- Place the bones on a baking sheet lined with parchment paper.

- Roast the bones for 20 minutes, or until they turn golden brown. This step enhances the flavor of the broth.

2. Prepare Aromatics:

- While the bones are roasting, prepare your aromatics. Roughly chop onions, carrots, and celery.

- Smash a few garlic cloves to release their flavor.

3. Combine Ingredients in a Pot:

- Transfer the roasted bones to a large stockpot or slow cooker. Or use your Instant Pot!

- Add the chopped aromatics, garlic cloves, bay leaves, peppercorns, and a pinch of salt.

- Cover everything with water, ensuring the bones and aromatics are fully submerged.

   - Add a splash of apple cider vinegar

4. Simmer:

- Bring the pot to a gentle boil over medium-high heat.

- Once boiling, reduce the heat to low and let the broth simmer. Cover with a lid, leaving it slightly ajar to allow steam to escape.

5. Skim the Surface:

- As the broth simmers, foam and impurities may rise to the surface. Skim these off with a ladle or spoon to ensure a clear broth.

6. Let it Simmer:

- Allow the broth to simmer for at least 8 hours, but preferably up to 24 hours for maximum flavor and nutrient extraction.

7. Strain and Store:

- Once the broth has simmered to your desired richness, remove it from the heat.

- Use a fine mesh strainer or cheesecloth to strain out the solids, separating the liquid broth from the bones and aromatics.

- Discard the solids and let the broth cool to room temperature.

8. Store or Use:

- Transfer the cooled broth to airtight containers or jars for storage.

- Refrigerate for up to 5 days or freeze for longer-term storage.

Tips:

- Use a mix of bones with meat and marrow for a richer broth.

- Experiment with different herbs and spices to customize the flavor of your broth.

- Don’t be afraid to reuse bones for multiple batches of broth to extract all the nutrients.

- Make a large batch and freeze in smaller portions for easy use in soups, stews, sauces, and more.

Making roasted bone broth from ruminant animal bones is a simple and rewarding process that yields delicious and nutritious results. With just a few basic ingredients and some patience, you can enjoy homemade broth that adds depth and flavor to your favorite dishes while providing numerous health benefits. So, gather your bones, fire up the oven, and get simmering!

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