Beef Bone Broth

Bone Broth

Bone broth is considered a superfood and can be served in so many delicious ways. When I’m feeling rundown I like to sip it from a mug topped with fresh herbs. Sometimes I even use it as a meal replacement if my digestive system needs a break. For soup, just add add veggies and chicken to it.

Want in on a little secret? I use broth in place of water when cooking rice, quinoa and lentils which is why I always have it on hand. Just make a batch ahead of time and freeze it to be sure it’s available for your next meal. I freeze mine in one cup increments for easy use. Make broth a staple in your home with this easy recipe. 

To learn more about the benefits you can check out my post "Good Broth Will Resurrect the Dead" here.

Beef Bone Broth

Ingredients:

bones, enough to fill a slow cooker pot (beef marrow bones, knuckle bones)
4 quarts of cold filtered water (enough to cover the bones complete)
1/4 cup apple cider vinegar
2 onions
3 carrots
3 celery stalks
thyme or rosemary
1 Tbsp peppercorns
salt to taste

Instructions:

Place bones in large slow cooker with vinegar and cover with water for one hour. Place any meat bones in a roasting pan to brown and add to the pot with remaining ingredients.

Cover bones with water. Liquid will expand a little while cooking so make certain there's enough room.

Set the cooker to low temperature and let simmer for 25 to 32 hours. For chicken broth, let it simmer for 12-15 hours.

Once finished strain the liquid and let cool. Fat will rise to the top and can be skimmed off if you wish. Transfer to small containers and freeze or refrigerate. Broth should keep in refrigerator for 4-5 days.