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 (or any bones you wish)
- 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
If your marrow bones are sliced, sear them for about 2 minutes on each side. If they are long and whole, bake in 375 degree oven until the marrow seeps out a bit (about 20 min). Knock out the marrow when they are done. Save the marrow for eating or cooking. YUM!
Then add the bones to the crockpot with 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. I usually try to let the bones cook on high for 4 hours and low for another 20 hours. Experiment with the times for your taste preference, but I recommend the longer the better.
After the bones have been simmering for 10+ hours, take them out of the crockpot and set aside. Next, roughly chop the carrots, celery, and onion into 4 inch chunks. No need to peel anything. You can even leave the skin on the garlic cloves. Add veggies and all other remaining ingredients then add a few more bones until the water line it back up to the top. (You may add some water, but this may cause your bone broth not to gel as hard…which is fine! Still the same nutrients, but more water)
Cook on low for another 4-8 hours.
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.
After it cooled in the fridge take it out and scrape off the fat. You should notice that the broth is gelatinous. That is great. Once you heat it up it will return to liquid. Drink daily or use in other recipes. MANGIA!