The name itself sounds primal, right? Bone broth is packed with nutrients and vitamins which is great for gut health, joint health, and much more. It contains glycosaminoglycans like glucosamine to help your joints. Bone broth also boosts collagen and leaves your hair, skin, and nails looking more awesome than Michelle Obama’s arms. Drinking bone broth when you have an ailment like Ulcerative Colitis is great because the gelatin gets all up in the intestinal lining and says, “dude, seriously, calm down. I got this.” And then you’re healed!
It’s basically the Wolverine of food.
Some people drink it as a detox because of the amino acid that helps your liver. But I just think it tastes really good and it’s like liquid meat…which is awesome.
This is a great staple to have in the home because, let’s face it, store bought broths aren’t that good. They are packed with salt, soy, yeast, and other preservatives that you aren’t supposed to put in broth. Below are the simple ingredients to my beef bone broth. However, chicken/turkey bones work great too!
- 5 pounds beef marrow bones
- 2 carrots
- 2 celery sticks
- 1 large onion (or 1 small onion & 1 leek, white part only)
- 4 whole garlic cloves
- 3 tbsp apple cider vinegar
- bay leaf
Sear the marrow bones for about 2 minutes on each side. Knock out the marrow when they are done. Discard the marrow. Then add the bones to the crockpot with garlic and cider vinegar. Fill with water just enough to cover the bones. You’ll need to save room for the veggies later. Cook on high for at least 10 hours. Experiment with the times for your taste preference, but I recommend the longer the better.
After the bones have been simmering for 10 or more hours, roughly chop the veggies in 3 inch chunks. Add veggies and all other remaining ingredients then fill up with more water. Cook on low for another 4-8 hours.
You can put all the ingredients together in the beginning in case you are not home or don’t feel like tending to bone broth twice in one day. However, I find that cooking the veggies for a shorter period of time at the end of cooking makes them less bitter and gives a rounder taste to the broth.
Drain it and stick it in the fridge.
After it has been in the fridge for a while, take it out and scrape off the fat. You should notice that the broth is gelatinous. That is great. Heat and drink daily or use in other recipes. YUM!