Posted on September 11 2019
Easy, step by step instructions on How To Make Your Own Bone Broth at home that you can drink or use in your cooking on a daily basis. It’s known as nature’s botox or liquid spanx, and with THOSE credentials you won’t want to miss out on this simple recipe!
Without wasting any time, let’s get to the good stuff…
The health benefits of Bone Broth are believed to be:
- Gelatin and Collagen – Rich in both; promoting bone and joint healing in addition to supporting digestion, improving skin elasticity and the reduction of wrinkles.
- Fat Burning – Can help reduce inflammation and allow the body to begin burning fat for fuel instead of sugar.
- Rich in Protein – Adds easily digestible protein to your diet.
- Contains Amino Acids – Glycine, proline, hydroxyproline, and lysine are formed, which is important for detoxification and amino acid production in the body.
- Macro Minerals – Contains highly absorbable forms of calcium, magnesium, potassium, phosphorus, and sulfur, as well as trace minerals which support the bones, adrenal glands, nervous system, gums, and teeth.
- Promotes Healing – Bone broth has been used successfully in treating gastro-intestinal disorders, including hyperacidity, colitis, Crohn’s disease, and infant diarrhea.
- Digestive Aid – Aids in the digestibility of grains, beans, legumes, vegetables and meats and is hydrophilic in nature.
- Joint Support – Glucosamine, chondroitin sulfate, and hyaluronic acid are produced and present for additional muscle and joint support.
- Immune System Enhancement – Promotes the assimilation of vitamins and minerals and thus supports immunity.
- Delicious and Nutritious – Use as soup, cooking liquid, sauce, or as a tea.
- Synergy – Finally, by initially healing the GI tract, bone broth creates an environment in which all of the nutrients being taken in, whether by food or supplementation, can increase their bio-availability to your body.
So let’s keep our gut microbiomes and our bodies strong and healthy by drinking our homemade bone broth daily!
Just 1 – 2 cups a day is all it takes to reap these amazing health benefits!
You might also love my Awesome Chunky Tomato Bean Soup recipe, my Simple Cauliflower Potato Celery Soup, my Cheats Healthy Beef & Brinjal Moussaka, my Avocado Wild-Rice Nectarine Chicken Salad and THE BEST Dairy Free Hot Chocolate!
And I think it really does taste good. No really! The flavour is pretty mild, but it tastes like a meaty broth with a hint of herbs and mixed-veggies. Not bad at all. Plus you can add pink salt and pepper if you like.
Have a cup as a snack, use the broth in your cooking, or have it as a starter before dinner (which is what we have been doing). Just warm it up, season if you wish, and drink it down!
Briefly, here’s How To Make Your Own Bone Broth (see recipe for detailed instructions):
- Roast the bones for 10 – 12 minutes.
- Toss them into a large saucepan (the biggest one you have!) or your trusty slow cooker / instant pot / crock pot, with the veggies and herbs, and cover with water.
- Simmer away for 12 – 24 hours. The longer you cook the broth for the more nutritious and flavoursome it will become.
- Add fresh parsley in the last hour of cooking.
- Take out the bones and pour the broth through a sieve into a fresh pot, or large bowl to cool.
- Pour cooled broth into suitable containers and store in the fridge or freezer.
The broth will last up to 2 weeks in the fridge so long as it has a layer of fat on top, and remember to store the broth in plastic or freezer friendly containers in the freezer!
I made the mistake of putting glass jars in the freezer (what was I thinking!?) and let’s just say that batch of bone broth didn’t have a happy ending. I may have shed a little tear.
While this is obviously a recipe for homemade BEEF bone broth, you can also make chicken bone broth if you prefer. I am interested in trying it myself, so I may be sharing a chicken bone broth recipe with you soon! Another great bone broth to try is fish broth, which can be used for delicious chowders and other seafood soups and stews.
I’m gonna let you hop skip and a-jump off to the shops to get your homemade bone broth ingredients!!
I find it best to start the bone broth early in the morning, right after I get up, so that I have the whole day for it to simmer away, and I can check it every now and then to see if it needs a top up of water.
If you have a slow cooker, you can let it cook away overnight, ah the joys. I really need to get a new slow cooker for my kitchen! Maybe Santa will spoil me this Christmas. To whom it may concern – hint hint, wink wink.
I hope you have found this post on How To Make Your Own Bone Broth helpful and that you are inspired to make some really soon!
Easy instructions on How To Make Your Own Bone Broth that you can drink or use in your cooking. Known as nature’s botox or liquid spanx, you need to try it!
-
1
pound (1/2 kg)
beef marrow bones and 1 knuckle bone (if possible)
, preferably grass fed
-
1
pound (1/2 kg)
meaty bones
, preferably grass fed
-
2
large
carrots
, whole
- 2 sticks celery , sliced in half
-
1
onion
, peeled and sliced in half
- 1 bay leaf
-
1/2
tsp
ground black pepper
-
1
tsp
rosemary
- 1/2 tsp cardamon
-
1/2
tsp
thyme
- 1/2 tsp oregano
- 1/2 tsp paprika
-
1/8
cup
apple cider vinegar
-
1
bunch
fresh parsley
, for the last hour of cooking
-
Preheat oven to 200°C.
-
Place all the bones on a large baking tray or sheet pan and roast for 10 minutes or until browned.
-
Place the bones in a large saucepan, crockpot or slow cooker with carrots, celery, onion, bay leaf, pepper, dried herbs and spices.
-
Fill the saucepan with water, leaving at least 1 inch from the top. Add apple cider vinegar. If you are using a crockpot or slow cooker turn setting to low, if you are using the stove top, let the bones sit for one hour before bringing to a boil and quickly reducing to a simmer.
-
Simmer broth for 12 - 24 hours. Check on the broth every now and then and top up with water when necessary.
-
During the last hour of cooking, add the fresh parsley to the broth.
-
Remove broth from heat, or switch off slow cooker and carefully take out the bones and veggies with thongs and discard. Pour the broth through a sieve into another pot or large bowl to cool.
-
When the broth is cool, pour into mason jars or other containers with airtight lids and refrigerate. The broth will keep for 1 - 2 weeks in the fridge as long as there is a layer of fat on top.
-
Freeze some broth in smaller freezer-friendly containers for use in soups and stews.
- The longer the broth is cooked for, the more nutritious and flavoursome it will become.
- Drink 1 - 2 cups of bone broth daily to reap the full health health benefits listed in the post above.
- You can double the recipe if you have a really BIG saucepan or slow cooker.
