Well, just like the name suggests, it’s a broth, but one that is incredibly nutritious and helpful to the body. Made from boiling bones of healthy animals along with vegetables and herbs, bone broth is packed with minerals (like calcium, phosphorus, magnesium, and potassium) in forms that your body can easily absorb. The nutrition within can help the body improve joint and ligament health, digestive health, as well as assist the body in fighting inflammation and cellulite. You’ll notice that when it cools it usually gels. That’s because of the pure gelatin that is leached out of the collagen from the animal bones. This helps support the body with healthy hair, skin, and nails and who doesn’t love that?
Now that you’re mouth is watering, here’s the recipe:
- Several Pounds of Grass-fed Beef Bones (Suggested is 5-8 lbs)
- A freezer bag full of vegetable scraps (carrot peelings, onion tops, celery leaves etc.)
- Fresh, filtered water
- 2 Tbsp Cider Vinegar
- 2-3 Bay Leafs
- Rinse and clean the bones under clean water. Pat them dry.
- Roast the bones at 400 ° F for about an hour until the bones are well-browned and fragrant. Roasting the bones ensures a good flavor in the resulting beef stock. Failure to do so may lend a sour or off-taste to the end product.
- Once the bones are browned, drain off any fat.
- Add the bones to a big pot along with any vegetable scraps you might have. **Important tip: Avoid using brassicas (cabbage, broccoli, turnips, Brussels sprouts etc.) as these vegetables will lend a bitter flavor to your stock. Instead: garlic, leeks, mushrooms, onions, carrots and celery add great flavor.**
- Add filtered water to cover and bring to a boil. Once you’ve brought the water to a boil, add the vinegar and bay leafs.
- Turn down the heat and continue to simmer for several hours. it is recommended to let it simmer for about 24 hours.
- Throughout the cooking process, skim off any foam and add water as needed.
- When the stock is finished simmering, filter through a fine mesh sieve and bottle in mason jars. The stock should set just like gelatin, and the fat should rise to the top.
- Pick off the fat and reserve it for cooking, then scoop out the gelled stock and reheat to serve as soup. Note that it’s wise to serve this stock very hot as it gels again once it cools.
Try it for a week and see what you think!