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Bone broth is a popular staple in many European and Asian cuisines. I’ve always been wondering how unfamiliar bone broth still is in North America. Fortunately, bone broth is starting to gain mass popularity as one of the next big super foods.
What makes bone broth different than typical stock is the cooking time. By covering animal bones with water and simmering for 12-24 hours, it breakdown the collagen into a more digestible form called gelatin. It’s this gelatin that contains an abundance of nutrients and amino acids like glutamine, which is known to help improve digestive health and reduce joint inflammation.
There are many ways to use bone broth, but my favorite is to heat it up in a mug and drink it plain. But if you’re looking for some variety, it can also be used as a base for many soup recipes. I personally prefer to make bone broth myself, but sometimes it’s’ difficult to make time for it, or source quality grass-fed animal bones.
Finding this recipe for healthy beef bone broth made my absolute favorite childhood beef soup even better. You remember how much I raved about it, right?
Now there are quite a few pre-made bone broth products out there, but my personal favorite is Kettle & Fire. They use entirely organic ingredients and grass-feed beef bones. They’re also non-frozen and shelf stable so you can store a few cartons in your pantry. You can buy them online and if you use the promo code “THATSJAS15”, you’ll get 15% off your first order.
But if you do have time, here’s how you can make your own beef bone broth.
Healthy Beef Bone BrothLearn how to make #healthy #beef #bone #broth in just a few simple steps. Your body will… Click To Tweet
Prep Time: 15 minutes
Cooking Time: 12-24 hours
Total Time: 12-24 hours
3 to 4 pounds of mixed beef bones (short ribs, oxtails, knuckles, and neck bones)
1 tablespoon olive oil
2 medium carrots
3 celery stalks
2 medium yellow onions
2 tablespoons cider vinegar
1 bay leaf
Preheat your oven to 400F. While the oven is warming up, place your beef bones in a single layer on a baking tray and drizzle olive oil.
Roast the beef bones for a total of 1 hour, I recommend 30 minutes on each side. This is an entirely optional step, but I think it adds some extra flavor and adds a nice dark color to the broth.
While the bones are roasting, prepare your vegetables by cutting it up in chunks.
Once the bones are ready, combine all the ingredients in a large stockpot. Cover with water so everything is immersed, and add 2 tablespoons of apple cider vinegar for some extra flavor.
Put on the lid and turn the stockpot to high setting. Once it reaches a rapid simmer, lower the setting to low, and simmer for 12-24 hours. Check occasionally to top off with water as needed.
After it’s done simmering, strain the vegetables and bones. Most of the nutrients will have been extracted, so you can discard the ingredients. Pour the broth into mason jars and store in the fridge.
When you’re ready to drink, just skim off any fat that has solidified on the top. Reheat it and drink it straight, or as a base for your soup.
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