Beef Bone Broth Recipe..

Red Meat Bone Broth

As promised here is my favorite recipe for a flavorful red meat bone broth that is satisfying and extremely nutritious…Enjoy!

2 lbs. (or more) bones from a healthy source* (beef bones, lamb shank, pork ham bone)

* look for grass fed beef bones

3-4 quarts of filtered water (fill your pot almost to the top)

3 bay leaves

1 medium onion, (1 cup)

2 carrots, chopped, (about 1 cup)

2 stalks of celery,

½ cup chopped celery

¼ cup Bragg’s apple cider vinegar

4-6 cloves garlic, chopped, added to the last 30 minutes

2 tsp. sea salt, added to the last 30 minutes

½ tsp. ground black pepper

2 tsp. rosemary

1 tsp. thyme

½ cup chopped fresh parsley or cilantro

¼ tsp. ground turmeric (mild spice that is an anti-inflammatory) 

Optional: 1 small sliced jalapeño, ½ bunch cilantro, ½ cup chopped mint (great with lamb), ¼ cup of chopped scallions or chives, additional herbs or spices to taste.

* Roasting bones a head of time will make the broth very flavorful. Place them on a lined cookie sheet either with aluminum or parchment paper and roast in pre-heated 450 degree oven for two hours or longer.

  1. In a large stewing pot, crock pot or slow cooker add the bones, water, vinegar and bay leaves. Let this sit for one hour so the vinegar can start to pull calcium and minerals out of the bones. Bring to a boil (high on a crock pot or slow cooker) for 2-6 hours. Then lower the heat to low and keep this going for 24 hours.
  1. Second day, add vegetables and herbs except for salt and pepper. Keep temperature on low and continue cooking for at least another 20 hours. Add salt and pepper the last few hours of cooking.

At this point you can either strain the entire soup  and discard the vegetables and bones. Place soup in containers for the next few days consumption.  Or you can leave the broth going on low and start scooping out broth by pressing the ladle down into the pot and let the ladle fill with broth. Add back equal amounts of water. You can keep this going for several days.

After refrigerating beef bone broth the fat will congeal to the top. You can remove some of it but please keep some of it as it is what will give you energy and make you feel satisfied.  You can also blend the soup alternatively to create a ‘cream of beef soup’. The fat will enhance the flavor and thicken the soup.


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