This is an appropriate “post Halloween” recipe for two reasons:
1. Bone broth. You know, skeletons and stuff?
2. Stomach recovery. (Too much cawwndy in my tummy…)
When I first heard of bone broth, I was: a) slightly horrified and b) decently disgusted. The word “bone” just threw me off, ya know what I mean? However, the more I looked into it, the more I became intrigued.
This is what I learned…
*Bone broth is incredibly good for your health. It contains valuable nutrients that are easily digestible and help to heal and “seal” your gut.
*Bone broth helps to speed recovery from illnesses, protects against infections, and reduces joint pain and inflammation.
*Bone broth promotes digestion, strong bones and healthy hair and nail growth.
*Processed, canned broths don’t have the same nutritional benefits of homemade broth, so it’s smart to make your own.
And I’m here to show you how.
This process may seem intimidating, but really, it’s not at all. You just throw a few things in a pot and let the stove or crockpot do the work! And if you’re still a little uncertain of all those bones, no worries, I was right there with you…
There I was, standing in the meat section, staring with wide eyes at those bones. Why did they look so scary? Luckily, the butcher saw my panicked expression and offered to help. He gave me some tips, and sent me on my way. Next thing I knew, I had bone broth stewing in my crockpot for dayzz! Let me just warn you: your house, your cloths, your hair…YOU, will smell like beef stew for a few days. But, it’s all worth it in the end! I promise.
P.S. If you’re still overwhelmed by this process and would rather just buy your bone broth, we highly recommend ordering it from Kettle and Fire. They never freeze their broth, and it’s made from 100% organic bones and natural ingredients. We’ve ordered broth from them multiple times, and have loved it every time.
- 3-4 pounds beef bones (see notes)
- ½ cup raw apple cider vinegar
- 16 cups water (4 quarts)
- 3 celery stalks, halved
- 3 carrots, peeled and halved
- 3 onions, quartered
- Handful of fresh parsley
- Kosher sea salt
- Preheat oven to 350 degrees.
- Place bones on a lined baking sheet and cook for 1 hour, turning over after 30 minutes.
- Place the bones in a large pot, add the apple cider vinegar and water, and allow to sit for 1 hour. This helps leach the minerals out of the bones.
- Add the celery, carrots and onions and bring to a boil. Skim any scum from the top and discard.
- Cover and reduce to a low simmer. Or, if you prefer, transfer to a crockpot and cook on low for 24-48 hours.
- During the last 10 minutes of cooking, throw in a handful of fresh parsley.
- Allow the broth to cool, and strain. (Use a knife to knock all the marrow out of the bones and into the broth.)
- Add salt to taste.
- Place in the fridge and allow to chill. A layer of hardened oil will form on the top. If desired, scoop out and save for later use or discard.
- You can drink the broth as is, or use as a base in soup or stew.
- Store in the fridge for up to one week, or freeze for up to 6 months.
*It's recommended to use grass-fed beef bones. Ask your local butcher for high-quality beef bones that have lots of marrow.