Soothing, anti-inflammatory, rich in minerals that support the immune system, bone broth supports digestion by healing the digestive tract. The collagen in bone broth heals your gut lining. The longer you simmer this bone broth the better it will be! You can also roast your veggies to give it extra flavour.
I love drinking bone broth on its own, but it tastes amazing with a tablespoon of miso paste and a squeeze of lemon. My all time favourite miso paste is South River’s aduzki and brown rice miso. It’s delicious as a base for cooking quinoa, chicken, and anything you want to add a little depth of flavour to. You can purchase South River’s miso paste here: You can check out their website here
I’ve been making bone broth on Sundays, as part of my meal prep, and it has truly been such a huge part of my healing process.
Yield: Makes about 8 cups of broth, depending on how long you allow the broth to simmer.
Prep Time: 50 – 60 minutes
Total time: 9 – 24 hours
2 pounds of beef bones ( I use a mix of marrow bones and bones with some meat on them)
12 cups of filtered water
2 celery stalks
1 whole leek
3 cloves garlic
2 tablespoons organic unpasteurized apple cider vinegar
Juice of 1/2 a lemon
1 tablespoon coconut oil
1/2 bunch Italian parsley
1/2 bunch cilantro
1 inch piece of fresh ginger
1 bay leaf
Pink Himaylan sea salt to taste
1/4 – 1/2 tsp of turmeric powder
The trick to getting a dark, amber coloured broth is all in the technique. What you’ll want to do first is blanch your beef bones. Place the bones in a sauce pan, cover the bones with water, cook them at a medium to high simmer for 30 minutes. Drain, then roast the bones at 450 degrees for 50 minutes. Don’t worry if the bones look overdone – that’s what you want. I like to sprinkle some pink Himalayan sea salt over the bones before I pop then in the oven.
It’s always best to use bones from pasture raised cattle, with non GMO feed, that are antibiotic and pesticide free. Also I like to use all organic produce in my broth; the higher quality ingredients the better to help heal and seal your gut. Once the beef bones have been blanched and roasted, you are ready to go.
Heat a large sauce pan with your coconut oil and sauté the leeks until tender and starting to brown, then add the carrots and celery, stirring occasionally, until vegetables are tender and starting to brown. (If you don’t have leeks you can use onions.) Add the bones, the apple cider vinegar, and the lemon. Cook for a few more minutes, add your garlic, ginger, turmeric, parsley and cilantro. Cover with filtered water and bring to a boil, reduce the heat to a low simmer for 8 hours up to 24, checking from time to time and adding more water if necessary. Its best to use a 10 quart crockpot if you would like to simmer broth for the maximum time.
Once the broth has reached the desired simmer time, strain your broth and place back into your large pot. Taste your broth to make sure that the seasoning is perfect and is satisfying to you. You can add more sea salt plus a squeeze more of fresh lemon juice.
If you allow the broth to cool slowly this can cause bacteria in your broth. I like to strain my broth and cool it in an ice bath in the kitchen sink. You can store your broth in mason jars in the fridge for 3-4 days and it will keep in the freezer for 1 year.