Bone broth. Something that is relatively new to me. Why? Because I always called it stock LOL. 🙂
But really, making it at home is new to me… and it couldn’t be easier.
Bone broth is good for you for numerous reasons… it’s rich in minerals, contains collagen, glutamine, glycine & proline (think gut health) and can also improve brain health. For many, many years, bone broth has been a staple in diets and it’s even consumed during fasting periods.
It is recommended that you drink bone broth at least a few times a week. Buying already prepared bone broth in the store can get preeeeetty pricey… so why not save some cash and make your own??
Here’s my recipe for some pretty rad beef bone broth:
The first thing you want to do is hit up your local market and ask the butcher if they have any bones left over from other cuts. Ask for marrow, soup bones, chicken feet (super high in collagen if you’re doing a chicken broth!), etc. Pretty much, any bone or fatty left over piece is what you want. I found these bones in the frozen section at Sprouts.
What went into this pot:
2 onions, halved (skin and all!)
3 heads of garlic, cut horizontally in half (skin on here too!)
1lb of roughly chopped carrots
1 full head (is this what they even call it?) of celery, roughly chopped
2 tablespoons of Apple Cider Vinegar (really important!! ACV helps to draw out all of the good stuff from your bones)
3 Bay leaves
Handful of black peppercorn
1/2 handful of red pepper flake
1/2 handful of pink Himalayan sea salt
All of your bones
Throw everything into the pot. Exact measurements on spices don’t really matter… just throw in as much of everything as you like! Get creative with different spices – ginger root would be an awesome addition!
Once everything is in the pot, add enough water to cover everything by about 1-2 inches.
Bring the water to a boil and then let it go for HOURS on a high simmer. I like to make my stock at the end of the day and let it cook overnight. This ensures I get a good 12-16 hours of cook time.
Strain your bone broth with a fine strainer a few times to get all of the extra goodies out.
I then put my broth into some containers to freeze. This allows the beef tallow (or fat) to rise to the top and harden.
Once frozen, scrape the beef tallow off the top and put in another container. BEEF TALLOW IS GOLD.
I like to store mine in a mason jar and use it for practically everything….. sautéing vegetables, cooking leaner meats like turkey bacon and chicken, adding to soups…. the list goes on!
I keep my bone broth in the freezer because I make larger batches. When I plan on using it, I just defrost it the night before and heat it up on the stove top before drinking.
It still tastes great and lasts for quite some time! Beef bone broth is also fab in beef stews, which are perfect for this time of year!
I hope you enjoy this recipe and make some bone broth yourself – it’s so easy and tastes amazing!