Beef Bone Broth
Unlock the Power of Bone Broth: A Guide to Making Rich & Nutritious Beef Bone Broth
For centuries, bone broth has been a staple in traditional diets, lauded for its incredible health benefits and deeply satisfying flavor. But in our fast-paced modern world, this nourishing elixir has often been forgotten. Today, we’re bringing it back! This recipe for Beef Bone Broth isn’t just a soup; it’s a foundation for wellness, a comforting ritual, and a delicious way to boost your health.
Why Make Beef Bone Broth?
Bone broth is packed with collagen, gelatin, amino acids, and essential minerals. These nutrients can support gut health, joint health, skin elasticity, and even boost your immune system. Unlike typical store-bought broths, homemade allows you to control the ingredients and maximize the nutrient extraction. The long, slow simmering process is key to unlocking all the goodness within the bones and connective tissues.
What Makes This Recipe Special?
This recipe focuses on simplicity and maximizing flavor. We use a combination of beef marrow bones and beef feet (don’t worry, the feet add incredible collagen!), along with basic vegetables and a touch of apple cider vinegar to help draw out those vital nutrients. The extended cooking time – a full 48 hours (or more!) – is what transforms simple ingredients into a truly remarkable broth. Don’t be intimidated by the time commitment; most of it is hands-off simmering!
Tips for the Best Beef Bone Broth:
- Bone Quality: Source high-quality bones from a reputable butcher or grocery store. Organic and grass-fed bones are ideal.
- Roasting (Optional): Roasting the bones before simmering adds a deeper, richer flavor.
- Apple Cider Vinegar: The apple cider vinegar helps break down the bones and release more minerals. Don’t skip it!
- Skimming: During the first few hours of simmering, you may notice foam and impurities rising to the surface. Skim this off for a clearer broth.
- Gelatin Test: The true test of a good bone broth is whether it gels when chilled. This indicates the presence of collagen and gelatin. If it doesn’t gel after 48 hours, continue simmering.
- Freezing: Bone broth freezes beautifully! Freeze it in ice cube trays for easy portioning and add-ins to soups, stews, or sauces.
Beyond the Basics: How to Use Your Beef Bone Broth
Once you’ve made a batch of this liquid gold, the possibilities are endless! Here are a few ideas:
- Sip it straight: Enjoy a warm mug of bone broth as a nourishing beverage.
- Soup Base: Use it as the foundation for hearty soups and stews.
- Cooking Liquid: Replace water or stock with bone broth when cooking rice, quinoa, or other grains.
- Sauce Booster: Add depth and flavor to sauces and gravies.
- Facial Toner: Yes, really! Bone broth can be used as a natural facial toner to improve skin health.
Ready to embark on your bone broth journey? Let’s get simmering!
Beef Bone Broth
Ingredients
- 4 bones beef marrow bones
- 4 feet beef feet
- 1 stick celery
- 1 whole onion
- 1 head garlic
- 1 tbsp raw apple cider vinegar
- 8 cups water
- to taste salt
- to taste pepper
- to taste parsley
Instructions
- Go to your butcher or grocery store and buy beef marrow bones and beef feet.
- You can roast the beef marrow bones for more flavour, but this is optional.
- Fill your slow cooker with the bones.
- Chop up 1 stick of celery, 1 whole onion, and 1 head of garlic. Place in the slow cooker.
- Add 1 tbsp of raw apple cider vinegar to the slow cooker. This is optional, but it is said to help extract more minerals.
- Fill the slow cooker with water and season with salt and pepper.
- Turn your slow cooker to low and cook for at least 48 hours. After 48 hours, put some spoonfuls of the broth into a bowl and place in the fridge. If the broth gels, it is ready. If it doesn't gel, continue to cook.
- When the broth is done cooking, pour it through a colander.
- Freeze the broth in ice cube trays, then put the cubes in a bag. When you are ready to use the broth, place a couple of ice cubes in a pot, turn the heat to low, and slowly heat up the broth. Add parsley to taste.
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