Bone broth has long been used for its health benefits, as well as a way to turn otherwise unusable materials like bones, knuckles, and hooves into nutrient dense liquid. As of late, we have come to realize that bone broth is worth its weight in gold. In addition to containing many vitamins and minerals, bone broth also has collagen, gelatin, glutamine, and glycine. All together these vitamins, minerals, and nutrients help reduce inflammation, improve bone and joint health, and repair intestinal lining to name a few. The other great news in addition to all these health benefits? It’s super easy to make! While this recipe uses beef bones, you can use just about any animal bones you like. Chicken, veal, fish, and bison are all great choices too! Just be sure that if you use bison, you cook them 16-24 hours to really get all the nutrients out. If you can, get bones that are organic, grass-fed, or grass-finished (or all three!). Your local farmer’s market is your best bet for quality bones. Another important note is that you don’t skip the vinegar. It helps to pull out more nutrients and is a vital ingredient. Ready to give bone broth a try? Once you make it for yourself, you will never want to buy it pre-made again!
The Best Homemade Gut-Healing Bone Broth
Serves 20 (1 Cup servings)
Prep: 15 min
Cooking: 10-12 hours
Straining: 5 min
Total: 12 hours 20 min
Beginner
Ingredients:
3 ½ lbs. beef soup bones, preferably grass fed and finished
½ lb. marrow bone, preferably grass fed and finished
½ cup garlic cloves, peeled
1-1 ¼ lbs. carrots, rough chop
5-6 stalks celery, rough chop
5 onions, peeled and rough chop
4 cups button mushrooms
1 cup tomato, rough chop
2 oz. ginger, peeled
7-8 sprigs of oregano, fresh
10-12 sprigs of thyme, fresh
3-4 bay leaves
¼ cup apple cider vinegar
11 quarts water
Method Of Prep:
- Gather and prep ingredients.
- Start by placing bones in a large bowl, and run cool water over them for 2-3 minutes letting the water overflow from the bowl. This will help remove impurities and a less than desirable strong mineral flavor.
- After rinsing, drain all remaining water and set aside.
- In an extra-large stock pot add in garlic, carrots, celery, onion, mushrooms, tomato, and ginger.
- Place bones on top of vegetables and add in your herbs, water, and vinegar.
- Place the pot over high heat for 20-30 minutes or until it comes to a boil.
- Once boiling, reduce to medium heat and let simmer for 8-10 hours with a lid on top but sideways, to let some steam out.
- Occasionally using a ladle scoop out the fat on the top and remove. The pot should be about half way full when finished.
- After time has elapsed, scoop out vegetables and bones and discard.
- Strain the broth through a fine mesh strainer to catch all the little pieces.
- Evenly divide into glass jars and allow to cool down for 1-2 hours before capping and refrigerating.
- After completely cold, you will notice a fat cap that has formed on top. Scoop out this fat and discard.
- This recipe should yield 5 quarts of bone broth.
- Keep refrigerated for up to two weeks and enjoy on its own or in your favorite soups and stews.
Nutrition Facts:
Calories- 70
Carbs- 5.2 g
Fat- 3 g
Protein- 15.2 g