Fire Roasted Beef Broth/Stock

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Smoking Fanatic
Original poster
Dec 6, 2020
Huntsville, AL
Open fire roasted beef broth/stock. Excellent for soups and stews this winter.
And how about some fingerpicking country blues, Elizabeth Cotten's Freight Train, circa 1905.

Beef meat and bones from shank, "soup bones" (neck), marrow bones, oxtail, whatever you can find, total about 5 lbs. I roughly cut the meat, onions and carrots, brush with oil, and roast over wood fire, turning periodically, for maybe 40-60 minutes. Alternatively, you can roast in the oven at 400 F instead of grilling.
Everything is then put into a large pot and covered with cold water. Then celery, bay leaves, parsley, peppercorns are added. Pot is covered and brought to a very low simmer about 205 F (210 max) and cooked for 24-30 hours. There should be only a couple of small bubbles slowly rising to the top every 1 to 3 seconds.
Remove spent vegetables and beef/bones, strain liquid to remove particulates, put in containers and either use or freeze for later. I usually get about 2+ quarts from 5 lbs of meat/bones.



Epic Pitmaster
OTBS Member
SMF Premier Member
Nov 26, 2019
Ridgetop Tennessee 🇺🇸
Man that broth has some beautiful color. Looks rich and delicious. Need to give this a try. I also need your Santa Maria lol. That will probably be my next grill purchase. Nice finger pickin!


Master of the Pit
OTBS Member
★ Lifetime Premier ★
Sep 19, 2018
South Carolina
WOW, Steve!! Not sure how I missed this, but that is pure goodness right there. Love the accompaniment, as well... is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

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