Bone broth or ‘’stock’’ is something we should be consuming on a daily basis. With the colder months upon us, and as the bugs start to creep in, it is defiantly something that should be part of your daily routine. If you want to keep one step ahead of those nasty illnesses then you should consider introducing this into your daily routine.
The many benefits of consuming bone broth include:
- Builds immunity against common illnesses
- Heals your gut
- Enhances digestion
- Protects Joints and Lowers Joint Pain
- Helps to curb your hunger
- Improves the Quality of Your Sleep
- Improves the Health of Your Skin
- High intake of minerals like calcium, phosphorous, magnesium, potassium and more
I wanted to share with you my recipe. Ingredients list has been kept basic and affordable.While the recipe calls for lengthy simmering (about 24hours), the actual preparation time is very short, making this a meal that even those who are short of time can prepare.
Bone Broth Recipe
- 2 KG of Organic grass fed beef soup bones (get these from your local organic butcher)
- 1/2 cup of organic apple cider vinegar (Braggs) (Or squeeze of fresh lemon if you don’t have any apple cider vinegar on hand)
- 2 onions chopped in half
- 4 carrots coarsely chopped
- 4 celery sticks coarsely chopped
- Black peppercorns
- 2tbs turmeric (optional but recommended as it has amazing health benefits plus it turns your stock into beautiful goldeny colour)
- Cold filtered water. Just enough to cover the bones in the pot.
- Start by roasting off the bones, bake at 180c until browned. (roasting them not only adds flavour to the stock but it also kills off any bacteria.
- Place all ingredients in a pot or slow cooker and cover with water. (I prefer to cook mine in slow cooker so I don’t have to leave the stove on)
- You are going to be cooking the stock for a good 24hours. If cooking in crock pot, cook on high for the 1st 6 hours, then low for the rest of the time. If in a pot bring to the boil then down to a low simmer for the rest of the time.
- Once cooked (should be a beautiful dark brown) let stock cool on the bench for a maximum of 2 hours.
- When cool pour into a bowl through a strainer to separate bones, meat and veg from liquid.
- Scrap the meat off the bones and save along with the veg (this is optional but it’s just too good and tasty to throw out)
- Place in the fridge and allow it to cool completely until you see a white layer of fat on the top.
- Scrap the white layer of fat and save it in another jar; you can use this to cook with
- Spoon Jelly into a glass jars or ice cube trays and pop into the freezer for up to 6 months. Or keep in fridge for up to 7 days.
*A sign of a good broth is it will be thick and Jelly like.
*Storing the broth in ice cube trays means you can easily grab a handful of cubes and chuck into any meal. This way you don’t have to remember to take your stock out of the freezer or wait for it to defrost.