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What’s This Broth?
Bone broth is a popular savory healing elixir. It is made from animal bones (beef, chicken or fish) that has been simmered with mirepoix and spices for anywhere from 24 – 48 hours.
Mirepoix is a combination of aromatic veggies that gives a subtle background flavor to dishes such as soups, broths, and stews. Mirepoix is just a fancy term for carrots, onions and celery.
Bone Broth Benefits
Bone broth has many benefits but let’s back up for a minute. What is in the bone that makes everyone want to consume this broth.
Bone broth is good for the immune system as it is rich in minerals and contains healing compounds like collagen.
Bones are full of collagen/gelatin, proteins and is rich in minerals.
Collagen helps give our skin strength and elasticity. As we age our collagen production in our body begins to slow down thus leaving us with signs of aging, such as wrinkles, looser skin and joint pains. Other factors that age our skin include a diet high in sugar, smoking and high amounts of sun exposure.
Consuming foods like bone broth can aid in healing our body. So let’s discuss some of the benefits.
- The collagen in bone broth provides a healthy gut and heals the lining of your gut and reduces intestinal inflammation making it great for individuals that suffer from Crohn’s disease, Irritable Bowel Syndrome (IBS) and leaky gut syndrome.
- Collagen helps to relieve joint pain and aids in helping joints move more easily.
- Speeds up the body’s natural healing processes from things like sports injuries.
- Improves skin health by preventing acne, reducing wrinkles and dryness and increases skin elasticity. Collagen is what gives skin its healthy and youthful appearance.
- Strengthens hair and promotes hair growth. It may prevent signs of hair loss.
- The collagen also strengthens nails and teeth.
- Promotes heart health by preventing the dangerous buildup of plaque in our arteries that leads to arteriosclerosis.
- Helps detoxify the liver.
- Builds muscle and repairs tissues.
- It’s also used during fasting for weight loss.
Beef Bones
Start out with 100% grass-fed beef bones. You won’t be able to find beef bones at the grocery stores but you will most likely find them at your local meat market or you can purchase beef bones here.
Supplies needed:
- Cake pan
- Aluminum foil
- Tongs
- Large crock pot or slow cooker
- Slotted spoon
- strainer
- storage containers
- Large bowl
Ingredients:
- 5-10 beef bones with cartilage
- 3-4 large carrots sliced
- 3-4 celery stalks sliced
- 1 large onion cut in fourths (below are onions from my garden that I needed to use up)
- 3 garlic cloves peeled and smashed
- 1 teaspoon whole black peppercorns
- 1 Tablespoon Apple Cider Vinegar (the kind with the Mother)
- Pepper
Ingredients
Directions:
- Preheat oven to 425° Fahrenheit.
- Prepare cake pan and cover with aluminum foil. Add bones. Sprinkle with pepper and roast for 30-45 minutes turning occasionally. This process is what will give your broth its deep rich brown color.
- Remove from oven and set aside to cool.
- Add bones to slow cooker (discard drippings). Arrange bones so they are on bottom of crock pot.
- Add remaining ingredients.
- Fill with water making sure all bones and vegetables are covered. Note: adding too much water is the most common mistake of making bone broth.
- Let sit for one hour. The apple cider vinegar will help pull the minerals out of the bones.
- Put lid in place and put setting on low to medium setting for 24-48 hours. Cooking bones longer than 3 days can result in burnt broth. The ideal temperature for making bone broth is between 170 – 212 degrees Fahrenheit. Pressure cookers reach temperatures of 250 degrees.Some proteins can’t tolerate the high heat produced by the pressure cookers/insta-pots and are therefore destroyed.I only recommend using a crockpoton low simmering heat when making bone broth.
- Once your broth is done cooking turn off the heat and let cool.
- While cooling down remove bones and vegetables with slotted spoon and place in a plastic bag to discard.
- When broth has cooled strain liquid and put into containers. I recommend these Ball plastic freezer containers.
Bone broth keeps for 5 days in the refrigerator. It also freezes well and keeps for months in the freezer.
This is how your bone broth should look. If it looks like this then you have been successful.
Enjoy!
Another way to tell if you have made a successful batch of bone broth:
A gelatin rich broth will jiggle when chilled and relax when warmed. ☕
If you think the above recipe is a hassle you can always purchase your bone broth premade.
Try these BROTH’S here. You will be glad you did!
Try our Chicken Bone Broth; Stock! It is fantabulous!
INTERESTED IN FINDING OUT MORE ABOUT THE BONE BROTH DIET?
Buy the book on Amazon: Dr. Kellyann’s Bone Broth Diet by Rodale Books
Buy the Kindle version on Amazon: Dr. Kellyann’s Bone Broth Diet by Rodale Books (Kindle version)
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Beef Bone Broth
Bone broth is a popular savory healing elixir. It is made from animal bones (beef, chicken or fish) and simmered with mirepoix & spices for 24-48 hours.
CourseBeverage
CuisineAmerican
Keywordbeef bone broth, bone broth, crockpot, health, instapot, pressure cooker
Prep Time 30 minutes
Cook Time 0 minutes
Simmer bones 2 days
Total Time 2 days 30 minutes
Servings 6 servings
Author jettskitchen.com
Ingredients
- 5-10beef bones with cartilage
- 3-4 large carrots(sliced)
- 3-4celery stalks(sliced)
- 1large onion(cut in fourths)
- 3garlic cloves(peeled and smashed)
- 1twhole black peppercorns
- 1TApple Cider Vinegar (the kind with the mother)
- Pepper
Instructions
Preheat oven to 425 degrees. Prepare cake pan and cover with aluminum foil. Add bones. (find bones for making broth here) Sprinkle with pepper and roast for 30-45 minutes turning occasionally. This process is what will give your broth its deep rich brown color. Remove from oven and set aside to cool
Add bones to crock pot or slow cooker (discard drippings). Arrange bones so they are on bottom of crock pot. Add remaining ingredients.
Fill with water making sure all bones and vegetables are covered. Note: adding too much water is the most common mistake of making bone broth.
Let sit for one hour. The apple cider vinegar will help pull the minerals out of the bones.
Put lid in place and put setting on high until it reaches a boil then turn heat down and simmer on low for 24 - 48 hours. Cooking bones longer than 3 days can result in burnt broth.
Once your bone broth is done cooking turn off the heat and let cool. While cooling down remove bones and vegetables with slotted spoon and place in a plastic bag to discard.
When broth has cooled strain liquid and put into containers.
Bone broth keeps for 5 days in the refrigerator. It also freezes well and keeps for months in the freezer.
ENJOY!
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