Everyone is buzzing about Bone broth right now, and for good reason. This homemade broth has earned its reputation as a superfood being abundant in minerals including calcium, magnesium, phosphorous, trace minerals, collagen and the list goes on.
Not only is Bone broth a boost to the body, but a boost to the immune system. It is one of your best defenses to make it through cold and flu season. When you’re sick, digesting solid food takes excess energy away from healing your body. Substituting with Bone broth helps your body use energy efficiently and provide your body with essential minerals for enzyme function.
Besides being great for your health, Bone broth is delicious! It can be used in countless recipes throughout the week. But remember, a good Bone broth is only as good as the quality of the ingredients you put into it. Always strive to use ingredients that are organic and bones that are from grass/forage-fed animals. You may want to find a local farmer who is raising grass fed beef near you. My go to is a farm out of West Charlton named West Wind Acres.
Check out the recipe below to start enjoying all the benefits Bone broth has to offer.
Beef Bone Broth Ingredients:
3 onions
3 carrots
4 celery stalks
4 cloves of garlic
2 shallots (optional)
1 bunch of parsley
4-5 lbs of beef bones (knuckles, knees, marrow, shank)
½ cup apple cider vinegar
salt (sea salt or himalayan)
pepper
Directions:
Preheat oven to 450 degrees. Place bones on baking sheet and roast until browned. When browned place them in pot and add halved onions (3), rough chopped carrots (3), celery (4), garlic (4 cloves), shallots(2). Add ½ cup of apple cider vinegar. Add 12-16 cups of cold water. Add additional water if necessary to cover bones. Bring to a boil for a few minutes. Skim off any foam that rises to the surface. Reduce heat and simmer for 8-24 hrs. Add salt and pepper to taste. Add 1 bunch of chopped parsley 15 minutes prior to end of cooking. After cooking strain the liquid into a new pot. Allow liquid to cool in refrigerator or cold area. After liquid has cooled use a ladle or large spoon to remove the congealed fat layer. Transfer the liquid into mason jars or other form of storage and freeze. Broth will be slightly congealed when cold. the broth will store up to 4 months in the freezer.
