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Bone Broth Recipe
Recipes | January 14, 2018
Bone broth is full of minerals such as calcium, magnesium, phosphorus, silicon, sulfur, and others, in the best form that your body can easily absorb. Bone broth also contains chondroitin sulfate and glucosamine, the very same compounds sold as pricey supplements to reduce inflammation, arthritis and joint pain. Bone broth helps heal and seal your gut, inhibits inflammation, fights infection and as a bonus, bone broth is full of collagen. As we age, we lose collagen. Collagen is a super functional ingredient for beautiful skin, fewer wrinkles, and healthy joints. Sounds like the perfect protein drink!
This is my personal bone broth recipe. I usually make my bone broth at the beginning of the week and I cook it overnight in my slow cooker. Then I store it in airtight containers in the fridge. It’s also a good idea to freeze a cup or two so that you always have a reserve when you need it. This recipe calls for beef bones but you can also make a broth out of chicken, fish or pork bones.
Ingredients:
1 lb of beef bones – strong healthy bones from grass-fed animals!
2 large carrots, chopped
2 celery stalks, chopped
4 cloves garlic, chopped
1 yellow onion, chopped
small handful of fresh parsley or rosemary, chopped
2 tbsp apple cider vinegar
1 1/2 liter or more water
1 tsp salt
Instructions:
- Place bones into a slow cooker and drizzle with apple cider vinegar. This step is very important because the vinegar bring all the nutrients and minerals out of the bones and into the broth.
- Add the chopped veggies and then add enough water to cover the bones and also to make enough bone broth.
- Cook for 12 hours.
- Discard the bones, veggies and keep the liquid. Let it cool down, adjust the taste with salt and pepper. Store in containers in the refrigerator or in the freezer.
- When you store the bone broth in refrigerator, you will notice that there’s a thick layer of fat at the very top of the jar. Discard it.
Private Member |
I’ve been looking for a good recipe for some time- should be fun to try. Thanks for posting!
Private Member |
salem, or, usa
I notice in the recipe that you suggest to discard the layer of fat at the top of the jar. All of the resources that I’ve read online say not to do that because that’s where the densest concentration of real nutrients (vitamins, minerals, collagen, etc) are. Can you please tell me a little more about why you recommend discarding them?
Private Member |
Great question. I’d like to know too. I always read that’s the best part of the broth. Most fat content
Private Member |
ft. lauderdale, fl, usa
Oh my god, I was looking at this recipe just yesterday when it was locked for Shred and Glow users, wishing you’d unlock it for the rest of us as well! How awesome!
Private Member |
Is the fat at the top bad to consume?
Private Member |
ellijay, ga, united states
I’ve always heard for best flavor, it’s good to do an initial quick boil just to get rid of impurities (and followed by an initial roasting for REALLY good flavor). I’ve never tried it any other way, so I’m not sure if that would impact the flavor or not? (Or if doing that would get rid of any of the good stuff! 😮 )
For convenience sake, whenever I make bone broth, I like to have a good bit of it in the fridge for the week…but then put the rest of it into individual, 1-serving-size ziplock bags and freeze. That way it keeps for as long as I want…and when I need some, I can pop out a single serving size from the freezer! (And the ziplock bags allow them to store flat) I ADORE using bone broth as a base for soups! Such good flavor!!!
Private Member |
sydney, nsw, australia
Same with me :). This is what my local butcher said to do as well. Boiling gets rid of bacteria and baking before slow cooking brings out the flavour more 🙂
Private Member |
Where do you get your grass fed bones? I checked my local Whole Foods but they didn’t have any. Since moving to Colorado I’ve been at a loss.
I’ve been making bone broth for years. In my house we call it “meat Jello.”
Private Member |
yilan city, taiwan, taiwan
I’m from Colorado and surprised you’re having so much trouble finding grass fed bones because there are tons of grass-fed ranchers. Just google. You can go buy directly from the ranch (Westcliff, Ft. Collins, Boulder) or online. Personally, I don’t do Whole Foods, Vitamin Cottage is local and friendly.
Private Member |
Hi Zuska, thanks for the recipe! Would it be possible to see a recent post of what you eat in a week? How you integrate bone broth/protein powder etc would be really helpful to see.
Thank you for your inspiring work!
Private Member |
lake tahoe, nv, usa
I have created the meal plans to really show what my diet is like..
Private Member |
caseyville, illinois
i making this as i type. I have read not to discard the layer at the top. why do you suggest we do
Private Member |
yilan city, taiwan, taiwan
I’m lucky to live in Taiwan because eating soup to end the meal is a part of every lunch and dinner and often its a bone broth base. Its convenient because the grocery stores here sell the bones specifically for broth. They do boil them in a flash followed by a slow, long simmer and often it has dried goji berries, medicinal mushrooms, ginger, a splash of rice wine and black sesame oil, sometimes dried edible daylilies and medicinal herbs (angelica, astragalus) for more of a punch. I’m not sure if they skim the foam up top, but I never do at home- I’ll ask my friends at work tomorrow. My vegan friends use different seaweeds (like Kombu) + Reishi/Shitake instead of bones.
Private Member |
caseyville, illinois
Mine is finished and is strained and cooling now. Yum! Now i am making squirrel stew!