What is bone broth?
Bone broth is like stock but made from the thick collagen-rich gelatin released from marrow-rich bones. It is released by cooking the bones for a very long period of time on low heat. The benefits that come from drinking bone broth may include better gut health, fighting inflammation within the body and improvement in joint health. Depending on the type of animal source used, you can also find the broth to be rich in calcium, magnesium, potassium and phosphorus, Vitamin A, K2 and minerals like iron, zinc, manganese and selenium.
- beef bones (make sure you are able to fit all the bones in your stock pot)
- 4 carrots
- 1 onion (sliced)
- 3 celery stalks
- 5 garlic cloves (peeled)
- 2 whole star anise
- 4 bay leaves
- 1/2 cup apple cider vinegar
- Wash bones, pat dry and lay them down on a baking tray. Roast for 30 minutes on 180 degrees with veggies
- Transfer the veggies and bones into your stock pot, add in the garlic cloves, star anise, apple cider vinegar, bay leaves and boiling hot water so everything is covered.
- Reduce heat to a low simmer and leave for 24-48 hours and add water if needed to allow everything in the pot to be fully sumerged.
- Once your broth is ready, turn off the heat and strain the broth through a fine mesh strainer. Set aside the broth and allow it to cool before storing in fridge.
Bone Broth can keep up to 5 days in the fridge. You can also separate the broth into smaller containers and store it in the freezer for up to 6 months (it reheats perfectly).
Don’t waste the meat – make sure to use these left overs in other meals.