Fall is here and this means the kids are going back to school. Like every school year, they usually bring home all the germs that makes the entire family sick. This year I’m prepared! You’ve probably heard how chicken soup is great for the common cold and flu, but have you heard of “beef bone broth”? I actually heard about this from a friend of mine who was going through a detox with her husband who has very sensitive digestion so it’s not foreign to me.
In case you didn’t know, the main difference between bone broth and normal stock that you buy from a grocery store is that the animal bones are simmered in water for a very long time. With this long cooking process, all the proteins from the bones are broken down into a gelatin. This gelatin contains many nutrients and amino acids which helps improve your immune system and gut health. Plus, as it gets cold, nothing feels better than sipping on a hot steaming cup of bone broth (think regular ol’ beef broth but on steroids).
The only problem is that bone broth takes 12-24 hours to make. I do prefer making my own broth, but sometimes if I’m short on time, I use Kettle & Fire’s pre-made beef bone broth. They use high quality ingredients, grass-fed bones, and they’re also non-frozen & shelf stable. You can check them out on their website and if you use the promo code “WATSON15” you’ll get 15% off your first order! I also have a wonderful recipe if you want to try it for yourself! Below is a video that is super helpful as well.
- 3-4 lbs of mixed beef bones (oxtail, knuckles, neckbones and/or short ribs)
- 2 medium carrots (coarsely chopped)
- 3 celery stalks (coarsely chopped)
- 2 medium onions (coarsely chopped)
- 1 tablespoon of olive oil
- 2 tablespoons apple cider vinegar
- 1 bay leaf
- Preheat oven to 400 F.
- Place bones in a single layer on a sheet or roasting pan.
- Drizzle with olive oil to evenly coat.
- Roast for 30 minutes, then, flip each bone over and roast for an additional 30 minutes.
- Chop the vegetables while the bones are roasted and put them with the bones, bay leaf and cider vinegar in a large crock pot or soup pot.
- Cover completely with water and bring to a high simmer. Once you have a high simmer, reduce the heat to low and let simmer for 12-24 hours.
- Throughout simmering, add water as needed to keep all the ingredients submerged.
- Once the broth has reached a dark rich brown color, remove from heat. Discard the bones, vegetables and bay leaf and strain through a cheesecloth.
- Cool the pot to room temperature. Once at room temperature pour into jars and let cool in the refrigerator for at least 1 hour.
- When you are ready to serve, skim the condensed fat off the top of the broth and heat to the desired temperature.
- Just like with all recipes, you want to use high quality ingredients. That’s why I recommend to only use grass-fed beef bones to make the most of the nutritional benefits. Also, don’t skip the roasting step, this gives the broth that rich complex flavor. Make a big batch and keep some on hand, it is the perfect cure all broth!