Better Beef Bone Broth

DIY Gut-Healing Secret Anyone Can Master

So you have digestive issues… Whether it’s bloating, cramping, constipation, or even IBS or IBD, there are things you can do from home to feel MUCH better. Often easier to master than they seem, there are secrets that will free you from discomfort, at least for a moment… And THIS is one of the best.

Bone broth has huge natural benefits that many cultures have believed in for thousands of years. It is filled with minerals and healing properties, and could easily improve your joint health, your digestion, and your immune system, while protecting you against the common cold and flu. Bone broth can also help fight inflammation and leaky gut syndrome, and thus strengthen your digestive tract.

Although a regular organic stock has its benefits, you’ll get the best of it from simmering the bones for up to 72 hours. The marrow will then be cooked down and the minerals released. Now you can choose from a variety of bones. For this particular recipe, I used beef, but you can use chicken bones or fish. But don’t run away screaming, your job as a cook will be easy. The boiling pot will do the heavy lifting.

Better Bone Broth

Prep Time: 10 mins
Cook Time: 48 hours
Yields: 1 large pot

Ingredients

  • 4 lbs bones (beef, chicken or fish)
  • 12 cups water
  • 2 tbsp apple cider vinegar
  •  1 medium onion, roughly diced
  • 1 1/2 cups chopped carrots
  • 1 1/2 cups chopped leeks
  • 3 bay leaves
  • 3-5 sprigs fresh rosemary
  • 6 cloves garlic
  • 1 teaspoon black peppercorns

Directions

  1. Preheat your oven to 450 °F and line a baking sheet with aluminum foil. Place the bones on the baking sheet and roast for 40 minutes, flipping halfway through.
  2. Once the bones are cooked, place bones in a large stockpot and cover with water. Add the vinegar and allow to sit at room temperature for about 30 minutes.
  3. Roughly chop the vegetables and add to the stockpot. Bring to a rolling boil and then lower to a simmer.
  4. For the first 2-3 hours, skim any foamy layer that develops on the top and discard.  For beef bone broth, simmer for 48 hours, for chicken bone broth, simmer for 24 hours, for fish broth, simmer for 8 hours.
  5. Allow to cool slightly and strain. Transfer the broth to an airtight container and refrigerate for 4-6 hours or overnight. This will allow the fat to rise to the top and solidify.
  6. Scrape the fat off the top with a spoon. This will leave you with a gelatinous bone broth when cold.
  7. Store in an airtight mason jar or freeze until ready to use. When ready to use, slowly warm the broth over a low heat to bring it back to a liquid consistency.
Once cooked, you can enjoy this bone broth recipe in many different ways. It is a great base for homemade soups or sauces, you can sauté some fresh veggies, meats or fish with it, or simply drink it hot when you’re feeling under the weather.

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