If you haven’t already read my two-part series on the medicinal qualities of bone broth, I’ll quickly fill you in.
Bone broth promotes healing, supports digestion, contains highly absorbable minerals, bolsters bone, joint and skin healing, aids in detoxification and supports the immune system.
When it comes to staying healthy during the cold and flu season be sure to get your daily dose of bone broth!
If you have been unfortunate, and caught a bug, this liquid gold is truly the healthiest cold medicine.
The best part, you can’t overdose, and it carries no ill side effects!
We enjoy chicken bone broth on a regular basis, however, with a recent purchase of a side of beef, we were thrilled to see beef soup bones in our box.
Making bone broth is really simple, all you need are bones, veggies, spices, vinegar, water and patience. Depending on your cooking method, it may require more or less.
Start with 5 lbs. of grass fed beef soup bones. Meaty bones equals delicious bone broth! If you can’t find soup bones, ask the butcher. They have them, you may just need to ask. Don’t hold your breath, but I have heard of people getting them for free!
Into a stock pot, slow cooker or pressure cooker goes the roasted bones, carrots and onions. To this add a few stalks of celery, garlic, sea salt, black pepper, a bay leaf, some apple cider vinegar and enough water to cover it all. And the pan drippings. Don’t forget the pan drippings. Directions for each cooking method is a little different but all produce a healing bone broth.
When bone broth is done, fish out the solids with a slotted spoon and pour through a fine mesh sieve into heat-proof jars. Once cool, refrigerate overnight. In the morning there will be a layer of hard fat on the top. Scoop it out. Or don’t. I’ll leave that part up to you. What is left is something that resembles meat “jelly”. This is a sign of a good bone broth. You want it to jiggle. Heat turns it to liquid gold!