{homemade nutrient-dense beef bone broth}

it seems like bone broth is all the rage these days. everyone is talking about it, bloggers are writing about it, and i see articles in random magazines about it, too. i also find it funny that food has like, fads. i mean – i figure diets have fads because that is essentially what “dieting” is… but it just tickles me when i notice certain “food trends”… you know what i mean?! nevertheless, i’d be lying if i didn’t say i recently jumped on the bandwagon regarding bone broth. 😛

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WHAT’S THE BIG DEAL WITH BONE BROTH, ANYWAY?!

– bone broth is ancestral food – our grandma’s grandmas probably made it all the time!

– bone broth contains many nutrients such as calcium, magnesium, phosphorus.

– bone broth is also high in beauty-supporting collagen and amino acids.

– bone broth is comforting, and great for those days we feel “under the weather.”

– bone broth supports a healthy gut and intestinal-lining.

– bone broth contains joint-supporting gelatin, glucosamine, and chondroitin.

– bone broth is very cost-effective and you can control the ingredients when you make it yourself!

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anyway, my cute little store sells beef bones with the marrow included, which is what you want for making broth.  i’ve read several articles and books about the benefits of ancient cooking and bone broth is something that always seems to be at the top of the list for overall health-boosting properties. i usually opt for a veggie broth when i am stocking the pantry.  however, i couldn’t pass up the opportunity to make something new from scratch.  i just love to create things. plus, understanding the health benefits of bone broth make it extra appealing to me.

after perusing several recipes and suggestions, i did what audrey typically does and i created my own version of bone broth.  this entire batch {which made about a gallon} cost me around $4.00. try comparing that to the stocks or broths you find in the store… it simply doesn’t.  nor does the nutritional value.

ingredient guidelines for bone broth :

– 2 lbs grass-fed beef bones

– 2 large carrots, chopped

– 2 celery stalks, chopped

– 1 yellow onion, chopped 

– 3 cloves garlic, chopped

– 2 tbsp apple cider vinegar

– 3 or 4 sprigs fresh parsley {optional}

– 1 bay leaf {optional}

a few sources suggest roasting the bones, which i did – 400 degrees for about 30 minutes, just to brown them up and lock in some juices…

the next step is to transfer your bones to a crockpot and fill with enough water to cover the bones.  then, add in 2 tbsp apple cider vinegar and let sit for 30 minutes or so.  the acid from the ACV helps to draw out the nutrients in the bones.

after a half hour or so, add in your mirepoix and/or spices.  i included a little parsley with this batch. sometimes i’ll mix up my veggies and use leeks, shallots, tomatoes, red onion, or extra spices like thyme. one thing i always include is bay leaves.  you could omit the veggies and make a simple beef broth, but i believe the veggies make it so much more flavourful.  it’s important to try to use organic vegetables and pasture-raised grass-fed beef bones. you simply will not get many nutrients out of factory-farmed beef bones or products. besides, we don’t want to support that mess, anyway – right?!

start with high heat for about an hour, then reduce to low and simmer for at least 12 hours. you can simmer your beef bone broth for up to 72 hours.  i let this batch go for about 60 hours.

as the broth is simmering, you can check on it and skim off any foam that has settled, or the “fatty” layer that surfaces – this is also called the “tallow.”  i opt to keep the it in there, because i’m not scared of a little fat. you can save it and use it to cook with or just toss it… but that would kind of be a crime. it’s actually a wonderful fat to cook with if created from healthy grass-fed animals.

you may also notice that your broth turns out to be more like a gel. that is A GOOD THING! it’s the result of all that wonderful collagen coming out of the bones. when you reheat, the consistency will change. if your broth doesn’t congeal, fret not… you will still reap the benefits from the nutrient-dense bones.

after no more than 72 hours, remove from heat and allow to cool. you could transfer into a large pan or dutch oven and chill in an ice bath to speed the process along.  when cool enough, use a strainer to remove veggies, etc. and transfer into containers when ready.

you can keep your broth in the fridge for up to 4 days, but it freezes really well, too!  ice cube trays work great, also! simply pop out as many as you may need at a time and reheat.

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do you make your own broth?!

please comment with any suggestions you have or experiences you wish to share.  i’m finding that people who enjoy making their own broth also enjoy discussing their methods with others. i find that creating these types of ancestral foods really touches on a unique part of my soul and opens up deeply-rooted energies that stir up a lot of emotion within. for me, it’s almost like getting back in touch with a part of ourselves we have seemingly forgotten… ❤

Tags: ancestral food, audrey michelle, batch-cooking, bone broth, broth, comfort food, cooking, easy, eating, food, food and foto, food photography, healthy, healthy eating, nutrient-dense, paleo, photography, simple, soup