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Beef Bone Broth

January 18, 2017

 

 

Over the last couple of months I have been hearing and reading about how bone broth promotes healing, supports digestion, contains highly absorbable minerals, supports the immune system, along with many other beneficial side effects.   So I thought I would give it a shot...plus who doesn't want another way to stay healthy during cold and flu seasons. 

 

Making bone broth is really simple, all you need are bones, veggies, spices, vinegar, water and patience. 

 

Start with 3 lbs. of  beef soup bones. Meaty bones equals delicious bone broth! If you can’t find soup bones, ask the butcher. They have them, you may just need to ask. 

 

Next you are going to roast the bones along with a whole onion and a few handfuls of carrots. 450 º F  for 30 minutes, turning once. Be prepared for your house to smell amazing!

 

Into the slower goes the roasted bones, carrots and onions. To this add a few stalks of celery, garlic, sea salt, black pepper, a bay leaf, some apple cider vinegar and enough water to cover it all. 

 

When bone broth is done, fish out the solids with a slotted spoon and pour through a fine mesh sieve into heat-proof jars. Once cool, refrigerate overnight. In the morning there will be a layer of  hard fat on the top. Scoop it out. Or don’t. I’ll leave that part up to you. What is left is something that resembles meat “jelly”. This is a sign of a good bone broth. You want it to jiggle. Heat turns it to liquid gold!

 

Beef Bone Broth

Ingredients:

  • 3 lbs. Beef Soup Bones

  • 1 Medium Onion

  • 2 Large Carrots

  • 2 Stalks of Celery

  • 2 Whole Garlic Cloves

  • 1 Tbsp. Celtic Sea Salt

  • 1 Tbsp. Coarse Ground Black Pepper

  • 1 Bay Leaf

  • 2 Tbsp. Apple Cider Vinegar

  • 8-12 c. Cold Water

Directions:

  1. Place bones, sliced onion and carrots in roasting pan.

  2. Roast at 450 degrees F for 30 minutes, turning once.

  3. Add roasted bones to stock pot, slow cooker or pressure cooker along with celery, garlic, sea salt, black pepper, bay leaf, apple cider vinegar and pan drippings.

  4. Cover with just enough water so that bones are submerged.

  5. Slow Cooker - cover, cook on low for 20 hours. 

  6. When broth is done, fish out the solids with a slotted spoon and pour through a fine mesh sieve into heat-proof jars. Once cool, refrigerate overnight. In the morning the layer of fat will be hard, and can be scooped out. What is left is something that resembles meat “jelly”. This is a sign of a good broth. You want it to jiggle. Heat turns it to liquid gold!

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