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This by far I would say is my best post yet in terms of health and beauty benefits.* Bone Broth has been around for a very long time….Great to sip in a mug or add to a recipe that calls for broth, like my soup recipeThai Vegetable Coconut Soup. I have practiced making this beef bone broth with different versions and this beef bone broth recipe here I feel is the best and gains the most nutrients and flavor. Learn from my trials and errors and read on…
It restores your gut. The gelatin in bone broth protects and heals the mucosal lining of your digestive tract and helps with digestion of nutrients.*
Great for glowing skin, hair and strong nails. The collagen and gelatin in bone broth supports hair growth, skin thickening by stimulating collagen growth which makes your skin look younger and reduces cellulite and helps keeps your nails strong.*
Amazing at reducing joint pain and inflammation. The glucosamine in bone broth can actually stimulate the growth of new collagen, repair damaged joints and reduce pain and inflammation.*
Fights infections like colds and flu. The nutrients help boost your immune system to fight your cold and infections.*
Helps make your bones stronger and repairs them as well. The calcium, magnesium and phosphorus in bone broth helps our bones to grow and repair.*
Saves you money. It is inexpensive to make as opposed to buying many products to do all these amazing things and bone broth works these benefits in one of the very best ways over many products, healthier than buying supplements.
Super easy to make. Just need time, cooks while you sleep.
Fights inflammation. Bone broth is very high in the anti-inflammatory amino acids glycine and proline.*
Promotes sleep and calms the mind. The amino acid glycine found in bone broth can be very calming.*
Farms in the USA for purchasing Grass-fed Beef Bones
Lightly coat bones in extra virgin olive oil, then place on baking sheet.
Bake for 1 hour
While bones are baking prepare veggies by washing and cutting them in a few pieces.
When bones are finished roasting, put them into a large stock pot, scrape the crispy bits from the cookie sheet and put in pot with the bones. Then splash bones with the ½ cup of apple cider vinegar and let set for 1 hour. (NO water yet). This allows the vinegar to draw out all the minerals/nutrients from the bones and marrow.
Now cover bones with filtered or distilled water with about 2 inches of water above bones.
Add veggies in water and bring to a boil, skim off any scum from the top if you see some. Do not let sit while boiling, only bring to a boil then quickly lower heat to a simmer.
Right when it gets to a boil, turn the flame down to low/simmer and add a lid OR transfer to a crock pot with lid and put on low. Let simmer for 18-24 hours. Check it periodically and add some water as it evaporates.
Once this stretch is done, turn heat off and let cool, lift out the bones and then run liquid through a fine hand strainer into a big bowl, put cling wrap over bowl and set in refrigerator over night. (Reuse the bones if you like - You can put bones right back in pot, pour some apple cider vinegar over them, let sit for an hour and then fill up with water and repeat the process: Add veggies and bring to boil, then drop to a simmer for round 2.
You can keep your broth cycling up to 3 to 4 times. Each time you make a batch, the flavors lesson, but the vinegar keeps pulling lots of nutrients out.
The fat will have risen to the top and hardened, making it easy to remove. You can save this fat in a mason jar and store it in the refrigerator for future use in cooking.
From here, I put broth in about 5 mason jars and put in refrigerator to drink up over the next 3-4 days. The rest I freeze.
Broth can be stored in refrigerator for up to 3-4 days. Frozen broth can be kept up to a year.
When freezing broth, the best way that I have found, is to either fill up a freezer storage bag or mason jar ¾ full to allow space for liquid to expand when it freezes.
The storage bags need to lay flat (on a cookie sheet or bottom of the shelf in freezer) or you can freeze broth in loaf pans, then pop the brick out and put frozen brick in freezer storage zip lock bags.
Serve warm with a splash of sea salt or Himalayan salt. My favorite is to drink this in a mug hot with 1 tablespoon of coconut oil, 1/2 lemon squeezed in, scoop of Yonder Collagen Peptides and splash of sea salt. LOVE LOVE!!!!
Recipe Note
Bones can be used for 3-4 batches of bone broth!
To warm up broth from refrigerator, put in small sauce pan to heat. From frozen, let thaw in refrigerator or out on counter, then heat up in sauce pan.
Skimming the fat is important with the cooling of the broth in refrigerator and having it separate well for easy removal, if fat is left in, the broth can make you feel sick.
You want the broth to have a jiggly aspect to it (like jello when cooled in frig), that is good, it is the gelatin from the marrow, which is great for you! When you heat up broth, it will liquifie completely.
Boxed bone broth does not give you these benefits nor has these nutrients, only homemade bone broth does.
Drinking bone broth is so restorative for muscle and joint injuries.*
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