Beef Bone Broth Benefits
There is a difference between a stock and a broth. A stock uses bones. Where a broth is the liquid that the meat or vegetables are cooked in. Both can have seasoning.
Bone broth is considered to be one of the best healing foods you can eat. It contains nutrients such as gelatin and glycine. Consuming bone broth is said to have healing properties for the hair, skin, joints, pain, gut, digestive tract and the list goes on.
Collagen is the protein found in tissue of animals such as cows, chickens, and fish. It is in abundance in bone, marrow, cartilage, tendons, and ligaments. When making bone broth, the collagen is broken down into a gelatin.
Drink a good 16 oz. of this broth a day.
Beef Bone Broth Recipe
- 3-4 pounds beef bones with marrow (grass-feed if possible)
- 4 carrots, chopped into chucks & do not peel (use carrots with tops for added nutrients & flavor)
- 4 celery stalks, chopped into chucks (use tops for added nutrients & flavor)
- 2 medium onions, peel on, chopped into chucks
- 5-6 garlic cloves, minced
- 1/4 inch fresh ginger, coasely chopped, with skin (optional)
- 1 teaspoon sea salt
- 1 teaspoon whole peppercorns
- 2 bay leaves
- 3 sprigs fresh thyme
- 5-6 sprigs parsley
- ¼ cup Apple cider vinegar or lemon juice
- is thought to pull out the nutrients from the bone.
- 18-20 cups filtered or distilled water
- 3-4 wide mouth Mason Jars
- crockpot or large stock pot
- colander or strainer
- Clean bones and all vegetables by rinsing under cold water.
- Place all ingredients in at least a 10 quart crockpot. If you do not have a crockpot. A Dutch oven (large stock pot) maybe used.
- Add filtered or distilled water.
- Dutch Oven
- Bring to a boil over high heat.
- Reduce and simmer gently on a very low heat
- Set on low
- Dutch Oven
- Simmer for 24 hours.
- Stir occasionally.
- Remove from or turn off heat.
- Cool until you can handle solids.
- Place a colander or strainer onto of a bowl.
- Add remaining solids to the colander or strainer and let the broth drain into the bowl
- Discard large solids
- Cool broth to room temperature,
- Pour broth into Mason jars through a strainer.
- Let cool and seal by screwing on lids.
- Wipe down jar with a clean dish towel.
- Refrigerate or freeze (see note below)
- Note when the soup cools. A fatty layer will form on top of the broth. You can remove this fat. Or use some of it in the broth. Using too much can make the broth very fatty tasting. Gently break the fat layer apart with a spoon. To serve, pour some broth into a mug and microwave for about a mintue. Hold back the fat pieces with a spoon as you pour. A little fat in the mug will not make it too fatty. Remember that fat holds a lot of Nutrients.
- Keep in refrigerate for up to a week. Or freeze up to 3 months.
Note: Mason jars can be use when freezing foods. Use wide mouthed canning jars. Use pint or half pint sizes. Do not use plastic. Due to the chemicals in the plastic. Make sure to place in an area of the freezer where items are not being moved around to much. So not to break the jar. When filling the Mason jar, leave a 1-inch head space from the top of the jar. Your contains will expand when frozen.
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