Have you tried making bone broth? Homemade bone broth is Keto and Paleo friendly and gluten-free is known to melt away the pounds and will cure all that ails you! This process dates back to a similar beverage called “beef tea” that first appeared in the Dublin Courier in 1760. In 1860, Florence Nightingale stated, “Beef tea mag be chosen as an illustration of great nutrient power in sickness.” This was understandable during the time period, with no vitamin or mineral supplements.

The benefits of bone broth continued into the last 1880s when the next generation of the medical community decided that it might be harmful and the drink lost its allure. Modern medical professionals speak highly of bone broth and its benefits like increased energy, improved sleep, softer skin, strengthened immune systems and joint pain relief. When properly brewed, bone broth has significant amounts of collagen. The intestinal lining is made up of collagen, which acts as a a barrier between the foods and toxins you ingest and your bloodstream. When a poor diet damages this lining, stress or harmful bacteria, leaky gut can occur. But bone broth can help with its load of collagen and amino acids to help heal your gut and digestive issues. Broth can also help improve immune and respiratory issues.

Here’s my finished broth. Note: I know how to make a clear broth. It’s all based on how high you simmer it. Since it makes no difference to the value of the broth, I pushed the temperature up a bit to speed up the process.

Here’s my recipe for bone broth. When I make mine, I go to the local meat market for beef bones. I have them cut the bones into two-inch pieces and slice one knuckle joint and it normally costs between $8-12 to make one large kettle of bone broth. I also make bone broth with turkey or chicken, but I love a rich stock for cooking. If you can’t roast the bone first, don’t bother making it. Roasting bones and veggies make all the difference between a great or mediocre broth.

Ingredients

  • 4-6 pounds of beef bones (oxtail, knuckle joints)
  • 1 large onion
  • 1-2 cups of carrots chopped in large chunks
  • 1-2 cups leeks (I only use if they’re in-season)
  • 1-2 cups of celery
  • 6-8 garlic cloves

Sometimes I like to add new things too, like:

  • 3-8 bay leaves
  • 3-5 fresh sprigs of rosemary
  • 11-15 peppercorns
  • 1-2 tablespoons of Apple Cider Vinegar
  • Oregano
  • Thyme
  • Sage

Instructions

  1. Pre-heat oven to 450 degrees.
  2. Line a baking sheet with parchment paper or foil.
  3. Wash the bones and arrange them on the baking sheet.
  4. Bake for 20 minutes, then take out the baking sheet and turn the bones.
  5. Bake for another 20 minutes.
  6. Remove from oven and let rest for 15 minutes.
  7. Grab your stock pot and fill with water and all the bones.
  8. Cover and let simmer for 24-72 hours.
    I don’t like to let my pot simmer overnight, so I’ll stay up late and turn the pot off then get up early to turn it back on.
  9. During the last 10 minutes of cooking, add in a handful of fresh parsley.
  10. Allow the broth to cool and strain it.
  11. Add salt to taste.

And that’s it! Bone broth stores for 5-7 day in the refrigerator and up to six months in the freezer.

Ann May