June 16, 2012 by primalonadime
Bone broth is probably one of the easiest things to make. It requires zero skill. My kind of recipe!
Along with our 1/8 of a cow from Philly CowShare, we purchased the offal (bones & organ meats). We have been using the bones for bone broth, the liver for meatballs and trying to figure out what the heck to do with cow tongue. That’s gonna be an interesting post.
Here is what I’ve been doing with the bones:
3-4 grass-fed beef bones
1 gallon filtered water
5 sprigs fresh thyme (optional)
3 sprigs fresh oregano (optional)
4 garlic cloves, smashed
1 onion coarsely chopped
3 TBS apple cider vinegar
1 TBS salt
Put everything in the crock pot or stove top pot, bring to a boil then reduce heat to low for 12-24 hours.
Strain out the bones, marrow and other stuff. Store in a container in the fridge and/or freeze for later.
The finished product will be cloudy and congeal when cooled in the fridge. Like beefy jello. Yum.
Why bother? I’m glad you asked. Bone broth…
provides the amino acids proline & glycine – present in and essential to all the connective tissue in your body
is chock full of minerals – calcium, magnesium, phosphorus, silicon, sulphur and trace minerals
contains natural gelatin which helps heal your body
can reduce cellulite (bonus!)
- Save your bones! We save bones from cooked bone-in chicken thighs, t-bones, etc. Freeze them for later. My sister made bone broth the other day with an entire chicken. Get creative, save those bones.
- Experiment with different spices, vegetables like carrot or celery and try different types of bones like lamb and venison.
- Skim the fat off the top of the broth once it is chilled in the freezer. I am all about eating fat, but there’s something about the fat that congeals on the top of the broth that grosses me out, I don’t like the taste of it so I just remove it. You are still getting all the benefits of the minerals in the broth without the fat.
- Add your broth to stews or deglaze a pan of sauteed vegetables with it.
- Sip it. I make a tea at night sometimes that looks something like this:
1/4 cup bone broth, 2 TBS apple cider vinegar, 1 tsp mint leaves, juice and slice of lemon (occasionally I add 1 tsp of coconut sugar)
- Use filtered water – this is important because some tap water contains chlorine or fluoride. One of the reasons we’re bothering to make bone broth in the first place is to heal our guts from years of abuse and chlorine kills bacteria which contributes to good gut health. It is best to use filtered water or tap water not containing chlorine or fluoride for this reason.
- Sometimes I’ll see already packaged bones at the supermarket, but sometimes you have to ask if they have any behind the counter they can cut up for you real quick. They are SUPER cheap a much healthier choice than the beef broth in a box or can.
- If you want to call it stock you can use fattier, meaty bones like ribs or neck bones in addition to the marrow bones. Just throw them in there or brown them first in the oven or pan for more depth of flavor.
- Feed the marrow to your dogs, they LOVE it. You could eat it too, if you’re into that sort of thing. Save the beef bones for them to munch on too (the dogs, not your kids).