Thank you for supporting local business and agriculture by buying this kit! Whether this is your first time making broth or your thousandth, we’ve got you covered. We’ve gone ahead and concentrated our flavors for you to add to your homemade broth.
Inside your Boulder Broth bag you will find:
- Soup bones, from grass-finished cows that roamed on Buckner Family Farms in Longmont, CO
- Special Jar-Oh!-Seasonings, Boulder Broth’s secret recipe demi-glace reduction: We’ve fine tuned the recipe for extraordinary complexity and depth of flavor using our blend of organic pastured beef stock and aromatic vegetables. Then gently reduced it for over 30 hours to make an intensely rich glaze.
- Organic cotton sachet with fresh herbs
- Glass quart jar – perfect for refrigeration storage. And when you turn it back in, we’ll give you $1 credit towards your next purchase!
- Compostable container – perfect for freezing a quart for later. Just fill to the top of the label and store upright in the freezer.
- Large silicone ice cube tray with cover – the broth freezes great! Make some bone broth ice cubes to use whenever you need that extra flavoring and nutrition in a recipe!
Heres how its done:
Salt and pepper the soup bones and roast them at 350 for 30 minutes
While the bones are roasting, fill a stockpot with 4 qts of water. Add to it the special jar-oh!-seasonings and stir until fully dissolved. Once bones are finished in the oven, add them to the stock pot with 1T of vinegar (Our favorite here is apple cider vinegar, but use any kind you’d like/have on hand) and let sit at room temperature for 30 minutes. This time allows the vinegar to extract out the minerals from the bones. Add cotton sachet with herbs. Bring to medium simmer, uncovered for 4-6 hours, adding water as needed to maintain 5 quarts. The longer stock simmers, the more collagen is extracted, giving the finished stock a full, silky texture (instead of a watery one). If doing this in the Instant Pot, or something similar, bring to pressure on low for 2-3 hours, allowing it to slow release. Once cool enough, strain out solids and compost.
* The oxtail meat is tender and delicious and can be saved for another dish (breakfast burritos, yum!). Jar remaining broth. Yield: 5+ quarts
What it’s made of:
•reduced beef stock •carrots • onions • celery root • apples • stinging nettles • bay leaves •REAL Salt • garlic •tarragon • lavender • marjoram • peppercorns • parsley • rosemary • thyme