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 beef bone broth is really simply. 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!
Next you are going to roast the bones along with a whole onion and a few handfuls of carrots. 450 º F for 30 minutes, turning once. Be prepared for your house to smell amazing!
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!
Did you know wrinkles and cellulite form, as we age, due to a loss of collagen? You can fill in fine lines and lose the dimples without spending a fortune on creams or injections, by drinking real bone broth. It is rich in collagen and when we drink it, that collagen is directed to the parts of our body that need it the most, namely our skin! It's difficult to find real bone broth at the store, often that is just spiced up water. Instead, use my healthy and easy recipe to make your own.
How To Make Beef Bone Broth
- 5 lbs. Beef Soup Bones
- 1 Medium Onion
- 2-4 Large Carrots
- 2-4 Stalks of Celery
- 2 Whole Garlic Cloves
- 1 Tbsp. Celtic Sea Salt
- 1 Tbsp. Coarse Ground Black Pepper
- 1 Bay Leaf
- 1 Tbsp. Apple Cider Vinegar
- 8-12 c. Cold Water
- Place bones, sliced onion, and carrots in roasting pan.
- Roast at 450 degrees F for 30 minutes, turning once.
- Add roasted bones to stock pot, slow cooker or pressure cooker along with celery, garlic, sea salt, black pepper, bay leaf, apple cider vinegar, and pan drippings.
- Cover with just enough water so that bones are submerged.
- Stock Pot – bring to boil, turn to low, cover and simmer for 12 hours.
- Slow Cooker – cover, cook on high for 2 hours, turn to low and simmer for a total of 12 hours.
- Pressure Cooker – bring to high pressure, turn to low, set timer for 1 hour, upon completion quick release pressure.
- When 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 the layer of fat will be hard and can be scooped out. What is left is something that resembles meat “jelly”. This is a sign of a good broth. You want it to jiggle. Heat turns it to liquid gold.
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