Beefy Bone Broth recipe as seen on Twin Cities Live!
- tjmatson17
- 5 days ago
- 4 min read
Nothing warms you up or nourishes you quite like a rich, slow-simmered beef bone broth. Made the old-fashioned way with beef bones, vegetables, and herbs, this golden broth is packed with deep, savory flavor and natural collagen that gives it that silky, satisfying body. Whether you sip it straight from a mug on a cold Minnesota day, use it as the foundation for soups and stews, or add it to grains and sauces, beef bone broth brings comfort and depth to every dish. It’s simple, wholesome, and rooted in tradition—just the way real food should be.
Stop on in Anoka Meats to pick up your bone broth, or grab some bones to make your own!
Click on the image below to watch the segment on Twin Cities Live 👇
Beefy Bone Broth
PREP TIME: 15 min | COOK TIME: 12–14 hours | SERVES: 8–10
Ingredients:
• 4 lbs. beef marrow bones
• 1 lb. stew meat or top sirloin
• 4 celery stalks, chopped
• 2 medium onions, quartered
• 2 medium carrots, chopped into large chunks
• 4 garlic cloves, peeled and smashed
• 1 small knob of ginger
• 1/2 lemon
• 1 Tbsp. Himalayan salt
• 1 Tbsp. black pepper
• 1 Tbsp. apple cider vinegar
• 1 tsp. whole peppercorns
• 2 bay leaves
• 3–4 sprigs fresh thyme
• 1/2 bunch fresh parsley
• 10–18 cups water (depending on size of the crock pot or slow cooker)
• 1/4 cup beef consommé or better than bouillon
Directions:
1. Place all ingredients in a large 10-quart capacity crock pot or slow cooker.
2. Set to high and bring to a boil.
3. Reduce to low and let simmer for a minimum of 12 hours, preferably overnight.
4. Discard solids and strain broth into a bowl to cool in the refrigerator.
5. Once cooled, skim off the top layer and discard.
Advice:
• This broth will be slightly salty and ready to be diluted for actual use.
• Store in containers as is or fill half full. Add more water when opened and heated to stretch further.
• If not freezing, use within 1 week. Servings: up to 1 gallon when thinned with water
Stuffed Crown Roast: A Festive Delight
On Dec. 10th, I was invited to Elizabeth’s house to make a crown roast the day after our biggest snowstorm of the season. The magic of Christmas was all around us. The snow piled everywhere along the streets, and somehow managed to arrive on time even though I got stuck turning around after taking a wrong turn down a side alley. The shovels and snow blowers were sure working overtime that morning!
Ingredients
3 tablespoons butter
¾ cup chopped onion
½ cup peeled, cored, and chopped tart apple
¼ cup chopped celery
1 pound ground pork
½ pound ground seasoned pork sausage
½ cup fresh bread crumbs
½ cup chopped parsley
1 ½ teaspoons salt
1 ½ teaspoons ground black pepper
½ teaspoon dried sage
9 pounds crown pork roast
Steps
Preheat the oven to 350 degrees F (175 degrees C). Place a rack in a shallow roasting pan.
Melt butter in a large skillet over medium heat until foam subsides. Sauté onion in hot butter for about 5 minutes. Stir in apple and celery; sauté without browning for about 5 minutes more. Transfer the onion mixture to a large mixing bowl.
Add ground pork, sausage meat, bread crumbs, parsley, salt, pepper, and sage to the onion mixture in the bowl; mix gently but thoroughly. (To taste for seasoning, fry a small ball of stuffing in the skillet until pork is cooked through.)
Fill the center of the crown with stuffing, mounding it slightly. Cover stuffing with a round of aluminum foil; wrap the ends of the chop bones in strips of foil to prevent them from charring and snapping off. Place the crown on the rack in the prepared pan.
Roast pork in the center of the preheated oven for about 3 hours, removing foil from stuffing about 30 minutes before pork is done to allow the top to brown. An instant-read thermometer inserted into the center of the meat near the bone should read at least 145 degrees F.
Carefully transfer pork to a large, heated, circular platter. Remove foil from the ends of the chops and replace with paper frills. Let pork rest for about 10 minutes before carving and serving.
How to Carve Crown Roast
Insert a large fork in the side of the crown to steady it, then use a large, sharp knife to cut down through each rib to detach the chops. Serve two chops per person accompanied by a generous serving of stuffing.
Also a Scandinavian Cooking& Baking update - what I’m working on!
A little project from this morning before I headed to the studio today for Twin Cities Live! This SEMMEL Sugar Cake aka Semmelsockerkaka (often referred to as a semla cake or semla sponge cake) is a modern, alternative to the traditional Swedish semla (cardamom-spiced cream bun). It combines the flavors of a semla—cardamom, almond paste, and whipped cream—with a simple, fluffy Swedish pound cake, that’s so delicious ⭐️⭐️⭐️⭐️
Swedish Brisket
I’ve posted my Swedish Brisket “Oxbringa” recipe before but this time I slow cooked it for 6 hours on high, and it turned out even better than in my Dutch oven. The key is to use the flat part of the brisket, no bigger than 5 pounds, season it well, and add 2 cups beef stock.
Melts in your mouth..
I boiled the vegetables in the juices of the brisket and then made a gravy, traditionally it would be with a horseradish and cream sauce, but tonight I made an everyday gravy with cornstarch.