You can roll your eyes at the bone broth trend all you want, but the truth is, there’s a reason bone broth restaurants are popping up in major cities and making headlines. While I enjoy bone broth, it feels silly paying $5 for a cup of straight broth, and truth told, with this recipe I can make it better myself at home (and it’s not hard!).
Why drink bone broth?
Bone broth is essentially an anti-aging tonic. It’s full of pure nutrients and minerals straight from the bones of animals, like chickens, beef, pork, turkey, or lamb, simmered for hours with water and roasted vegetables. Unlike regular broth which is made with just the bones of animals, bone broth usually calls for some meat on the bones during the cooking process. Grandmothers have been making it for ages, swearing that its healing properties aid the body’s immune system and gut, alleviate inflammation and joint pain, and make skin soft and hair shiny. It makes perfect sense considering bone broth is rich in many important nutrients including phosphorus, potassium, magnesium, protein, collagen, gelatin and glycine. Drink it regularly to aid your body in good health!
Making bone broth is easy enough. It’s recommended to use a mix of bones with and without meat, and choose bones from organically-raised animals only. You don’t want to extract any potentially harmful additives that could’ve been given to the animals. Same goes for the rest of the ingredients in the broth. This recipe is for beef bone broth, but you’d essentially do the same thing with this recipe as you’d do if you were using bones from a different animal. If you so desire, which I highly recommend, you can add your favorite herbs or spices to the broth too to make it more flavorful.
-4 bones beef bones (aim for a mix of bones, some with a little meat and some without)
-1 yellow onion, quartered
-1 leek, chopped
-2 medium carrots, chopped
-2 celery stocks, chopped
-4 cloves garlic, halved lengthwise
-2 bay leaves
-2 tablespoons peppercorns
-1 tablespoon pink Himalayan sea salt or regular sea salt
-1 tablespoon apple cider vinegar
1- Preheat oven to 450 degrees F. Place chopped onion, leek, carrots, celery and garlic into a roasting pan along with the beef bones. Roast for 15 minutes, take out and toss the veggies, then roast for another 15 minutes. Turn oven off.
2- Fill a large stockpot with about 12 cups of water (preferably filtered) and add the bay leaves, peppercorns, salt, apple cider vinegar, and roasted vegetables and bones with any juices and scrapings from the roasting pan. Add more water to the pot if the water doesn’t cover the bones all the way. Optional- add herbs or spices. I added a mix of Italian herbs.
3- Cover the pot and bring to a gentle boil. Reduce heat to simmer, and cook with the lid ajar slightly. Simmer for at least eight hours and up to 24 hours, occasionally skimming the foam and excess fat from the top with a spoon or lettuce leaf, if you have one. The longer you let the broth sit, the more flavorful it will be.
*Note- do not leave the house with the stove on or leave it on overnight while you sleep. You can always continue to simmer it the next day.
4- Remove the pot from the heat and let it cool slightly. Discard the bones and vegetables by straining the broth with a fine-mesh sieve into a large container. I then transferred the broth to a glass mason jar and made sure to skim the rest of the fat off the top.
Store the broth in the fridge for up to five days and up to six months in the freezer.
Cheers to good health!