Have you heard about the latest health trend, bone broth? This nutrient-rich and flavorful broth has been gaining popularity in recent years for its numerous health benefits. But what exactly is bone broth, and how can you make it at home?
Bone broth has been a staple in many cultures for centuries, known for its healing properties and ability to boost the immune system. Made by simmering bones and connective tissues of animals, such as chicken, beef, or fish, bone broth is packed with collagen, amino acids, and minerals that can improve joint health, aid in digestion, and promote healthy skin.
If you’re looking to incorporate bone broth into your diet, making it at home is a simple and cost-effective way to do so. In this article, we’ll provide you with a delicious bone broth recipe that you can easily make in your own kitchen. Get ready to enjoy a warm and comforting cup of bone broth that not only tastes great but also offers numerous health benefits.
Bone Broth Recipe
Ingredients
- 3-4 pounds beef marrow and knuckle bones
- 2 pounds meaty bones such as short ribs
- 1/2 cup raw apple cider vinegar
- 4 quarts filtered water
- 3 celery stalks, halved
- 3 carrots, halved
- 3 onions, quartered
- Handful of fresh parsley
- Sea salt
Instructions
- Place bones in a pot or a crockpot, add apple cider vinegar and water, and let the mixture sit for 1 hour so the vinegar can leach the mineral out of the bones.
- Add more water if needed to cover the bones.
- Add the vegetables bring to a boil and skim the scum from the top and discard.
- Reduce to a low simmer, cover, and cook for 24-72 hours (if you're not comfortable leaving the pot to simmer overnight, turn off the heat and let it sit overnight, then turn it back on and let simmer all day the next day)
- During the last 10 minutes of cooking, throw in a handful of fresh parsley for added flavor and minerals.
- Let the broth cool and strain it, making sure all marrow is knocked out of the marrow bones and into the broth.
- Add sea salt to taste and drink the broth as is or store in fridge up to 5 to 7 days or freezer up to 6 months for use in soups or stews.
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