Beef Bone Broth

For the past two months I have been drinking homemade beef bone broth every single morning on an empty stomach. You may be wondering why tf I would do that….well I used to do it every day a few years back for digestion and skin health and I never looked better, so I figured why not try that again. Within a few weeks of doing this, my skin cleared of all acne, as glowy, less dandruff, and my digestion has been amazing! Just from drinking 1 cup of homemade bone broth every morning!

Beef bone broth has SO many benefits. It is made by simmering beef bones, connective tissues, and various vegetables in water for an extended period. As a result, it extracts essential nutrients and minerals from the bones and tissues, creating a flavorful and nutrient-dense broth. It is packed with tons of collagen and gelatin, which are great for skin and gut health.

There are many reasons why bone broth is considered a health superfood. Here are a few of the top benefits:

• Supports gut health: The gelatin in bone broth can help to heal and seal the gut lining, which can improve digestive function and reduce inflammation.
• Boosts immunity: Bone broth is rich in nutrients like zinc, magnesium, and amino acids, which can support a healthy immune system.
• Improves joint health: The collagen in bone broth can help to reduce joint pain and inflammation, making it a popular remedy for conditions like osteoarthritis.
• Promotes healthy skin: The collagen in bone broth can also improve skin elasticity and reduce the appearance of wrinkles.
• Provides essential nutrients: Bone broth is a good source of vitamins and minerals, including calcium, phosphorus, and potassium.
• High in protein!

Where to buy beef bones:

I only use grass fed beef bones when making bone broth, but you can also use conventional beef bones. I get my bones from my local Whole Foods butchery that always has them. Many grocery stores also keep frozen bones in the frozen section. If you can’t find bones there, you can almost always get some or order from your local butcher.

Why does this recipe taste so much better than store bought:

Whenever people try my bone broth they always rave about how it is so much better than the store bought, and I have to agree. The store bought broth is often watered down, unseasoned, and the bones are not roasted, so it is a worse flavor. I roast my bones first for far better flavor. Think about it, would you eat a steamed steak? FUCK NO. You want a nice brown crust on your meat! Same with bones for better flavor!

Storing Bone Broth:

I like to make large batches and store in freezer safe containers so it will last me a few weeks. It will last up to 7 days in the fridge, or 6 months in the freezer. I just pull a container out when the one I am drinking from gets low.

Ingredients:

• 5 lbs beef bones, joints are best, try to avoid fatty bones like marrow bones.
• water
• 1 Tbsp to 1/4 cup salt (see notes below)
• 1 onion, chopped
• 1 carrot, chopped
• 1 celery rib, chopped
• 2 bay leaves
• 5 sprigs of thyme
• 1 head of garlic, sliced in half

Preparation:

STEP 1.

Preheat the oven to 450*F. Lay the bones on a sheet tray and roast for 1 hour, or until golden brown.

STEP 2.

Transfer the bones to a large pot or crock pot, and the remainder of the ingredients. Cover with water, just enough so the bones are covered by one inch of water. Bring up to a low simmer stovetop and top with a lid. Simmer on low for 16- 24 hours. If using a crockpot simmer on low for 20 hours.

STEP 3.

Strain the broth through a fine mesh strainer and refrigerate or freeze.

END NOTES ON SALT, FAT & VISCOSITY:

Amount of Salt You Should Use in This Recipe: I give a range for salt in this recipe because there are a few variables when it comes to salt. First, do you like salty foods? A lot of people are sensitive to salt when it comes to sipping broth, especially in the morning! Your taste buds are more senstive when you first wake up. So start with a smaller amount if this is the case for you.

Another factor of salt is how much your broth reduces. I had someone reach out to me saying it was salty and after inquiring more about their cooking process we determined that they were simmering the broth more than it should have so it over reduced. When this happens it will be salty! It should be just at a bubble.

I personally do 1/4 cup salt, however I like salt and the benefits of high quality salt. I also barely bubble my broth so there is never over-evaporation. The first time you make this recipe, start with a lower amount to see what you like!

Fat in the broth: all bone broth will have fat. It will have a decent amount actually! The best way to remove it is to portion the broth into storage containers, then cool completely in the fridge. The fat will float to the top and solidify. Once it solidifies, you can scoop off the fat and discard.

Viscosity of the broth: When the broth it is hot it will be a thick liquid. When it is cold, it is going to be thick like jello and viscous. THIS IS WHAT YOU WANT! With properly made bone broth there is tons of gelatin and collagen which thickens when cold. The gelatin and collagen are the nutrients that are healing for the gut and fantastic for you, so the thicker the better. The reason store bought broths are not like this are because they use less bones, lower quality ingredients and water down the broth to make more money for themselves.