Beef Bones

Recipe: Bone Broth

The world is discovering the richness of the elixir, bone broth, even to the extent that restaurants are now serving it as an appetizer or muse (see Houston Chronicle Flavor section of January 20, 2016). So happens that Honi and I had recently spent 3 days making what ended up as 4 gallons of same, putting it in the deep freeze in pint and quart jars. Only problem? We found that a pint per person before dinner soothed our appetite and we could not finish the main dish. Ha! We’re living high on the broth.

Boudreaux's Bone Broth Bonanza

Here’s the recipe I like best after years of experimenting. For 2 gallons of water:


  • 2 carrot tops, big chunks of the carrots that came with it
  • Garlic, peeled but left whole. (How many? How much do you like garlic?)
  • 2 sprigs thyme
  • 4 parsley stems
  • 2 bay leaves
  • 1 teaspoon peppercorn
  • 1 tablespoon sea salt


  1. Add salt to water in your stock pot and bring to boil, stirring to meld the salt into the water. Once the salt has dissolved, the water should taste a bit salty. If it doesn’t, add a teaspoon.
  2. Add the rest of the ingredients into boiling water, and put your beef, chicken or pork bones (or all 3) into the water. When the pot returns to a boil, reduce heat to very slow simmer. Cook for 24 hours or less, lid off. Longer is better, but do what you have to do.
  3. One note: I find that a bouillon cube enhances the broth and was surprised by the absence of negative ingredients on the nutrition label. 


My only info in this abbreviated version of in the kitchen is a reminder that beef stock bones will be offered to everyone at home when we deliver. The bones displace too much space in the coolers so we offer them as an extra outside of the cooler but of course cannot leave them at the door if you are not home. Our drivers will mark their last delivery of bones this month and start at that point on the next delivery date so eventually, everyone will have the chance to get extra stock bones.

Beef broth is a wonderful supplement to your diet. Enjoy this new addition.

Recipe: Beef Bone Stock

You will often find soup or marrow bones as your lagniappe each month. Assuming you don’t have a faithful dog competing for them, there is nothing better as a base for your soups, gravies and sauces. They all contain marrow, which is life itself. Here’s a good recipe for making your own stock.

Beef Bone Stock


  • 4 pounds beef bones (good ones are from joints)
  • 3 large carrots, peeled and roughly chopped
  • 2 medium onions, peeled and quartered
  • 3 ribs celery, roughly chopped
  • 1 sprig fresh thyme
  • 2 bay leaves, preferably fresh
  • 2 garlic cloves
  • Salt


  1. Preheat the oven to 400 degrees.  Rinse and dry the bones. Place bones in a deep roasting pan and roast in oven about 1 hour, or until browned. Make sure they don’t start to char.
  2. Put the bones in a 12-quart stockpot and cover with cold water by 2 inches. Bring to a simmer. Remove any scum that floats up. Add the remaining ingredients and enough cold water to cover the vegetables. Bring to a simmer again and skim as needed. Simmer for 4 hours or more.
  3. Remove from heat, strain and cool. Heat stock, taste and add salt. It will need it. If it’s weak, reduce over medium heat until strong enough for use. Cool and refrigerate. Makes ½ gallon.