Bone broth is a nutritionally dense broth made from animal bones. For thousands of years, bone broth has been enjoyed as a traditional food for its incredible nourishing and healing benefits. It is high in vitamins, minerals and amino acids. As the bones are simmered, they release easy to absorb trace minerals and healing compounds like collagen, glucosamine and chondroitin. This helps lower inflammation, soothes and heals the gut, strengthens the immune system, and provides joint support.
You can make it with bones from chicken, beef or pork. These days you can find frozen bones in many grocery stores. You can also get them at your local butcher counter. This can be made in a instapot, a slow cooker or a large stock pot. I roast my bones in the oven before making the broth and this gives it a really interesting depth of flavor.
I make a huge batch every few weeks and freeze them in mason jars. I use it to make soups, use it in recipes instead of chicken broth, I also love quinoa cooked in bone broth. You can use it in many different ways.
2 lbs beef bones (neck and knuckle bones for gelatin, bone marrow for flavor)
3 cloves garlic
1 inch piece of ginger
tbsp olive oil
2 tsp salt
½ cup apple cider vinegar
1 tsp peppercorns
½ tsp allspice
4-8 quarts of water
1. Roast the beef bones on a baking sheet at 375° F degrees in the oven for 15-20 minutes.
2. Coarsely chop onions, carrots, garlic and ginger.
3. In a large stock pot sauté the chopped vegetables in olive oil for 5 minutes.
4. Add the roasted bones to the stock pot.
5. Cover with plenty of water.
6. Add the vinegar, and all the spices and bring the water to boil.
7. Reduce the heat then simmer for 18-24 hours, ocassionally stir, skimming off foam on top if necessary.
8. Remove from heat and let it cool to room temperature.
9. Pour stock through a fine mesh strainer and discard bones and vegetables.
10. Transfer it into mason jars and refrigerate.