Pressure can beef bone broth
3-4 lbs of beef bones and oxtails
Fresh thyme
Fresh rosemary
8 cups of water
Toss everything into the crockpot and cook on low for 12 hours. Strain all the herbs and bones and pieces of meat from the liquid and let cool in the fridge until fat rises to the top and solidifies and you are left with the gelatinous broth on the bottom. After you remove the solidified fat fill jars up with 1 inch headspace with the gelatinous broth only reserve fat or throw it away or render it down to make beef tallow like I am. Add a splash of vinegar to pressure canner with the proper amount of water. Pressure can for 75 minutes with the correct amount of pressure for your altitude.
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Making beef bone broth at home is not only rewarding but also provides you with nutrient-rich, gelatinous goodness. To begin, you'll need quality beef bones and oxtails—3 to 4 pounds should suffice. Fresh herbs like thyme and rosemary enhance the flavor significantly. Prepare to use 8 cups of water in your slow cooker. Cook your ingredients on a low setting for about 12 hours, allowing the flavors to meld beautifully. Once the cooking is complete, strain out the solids and let the broth cool. This step is crucial as it allows the fat to solidify on top, making it easy to separate from the broth below. When ready to jar the beef broth, aim for a one-inch headspace to ensure proper sealing. Adding a splash of vinegar to the pressure canner not only helps with preservation but also extracts minerals from the bones. It's important to pressure can the broth for 75 minutes, adjusting for your altitude to achieve safe preservation. This technique results in a shelf-stable product you can use for various meals, ensuring you always have rich, flavorful broth on hand.