Our savory bone broth is an essential for any time of year! This is the perfect broth to add to soups or stews, and it will add some amazing flavors based on the prolonged cooking process. This bone broth is a slow cooking stock made by roasting bones and vegetables, and simmering in a pot all day long. The longer this broth simmers, the more flavorful it becomes, which will only enhance the flavors of anything else you combine it with. We used real bones to create this broth, so minerals such as calcium, magnesium, phosphorus, silicon, and sulphur are found in high doses, which also provide additional health benefits. However, when shopping for bones, keep in mind that the kind of bone you buy matters. We feel it is important to purchase bones from grass-fed, organic raised cows that were raised without steroids, antibiotics or growth stimulants. Conventional bones produce a lot more impurities (a layer of impurities on the surface of the liquid), so it’s important to skim off as much as possible.
Nutrient Booster: Bone Broth
You can cook Freekeh or sorghum in this broth for added flavor, or use it as a base for soups, stews, and casseroles. You can also drink it on its own for added health benefits! Studies have shown that drinking bone broth could be beneficial for athletes to help replace electrolytes after intense exercise and help in post-workout recovery (1). Bone broth has a good ratio of carbohydrate to protein, so consuming this beverage during the early phases of recovery has been shown to positively affect subsequent exercise performance and could be of specific benefit for athletes involved in multiple training or competition sessions on the same or consecutive days (1). So the next time you make this broth, make sure to cook extra so you can use it in other recipes! It’s a great way to add some warmth and depth to any dish you choose to cook it with.
Homemade Beef Bone Broth
- 2 1/2 lbs grass-fed beef bones
- 2 medium, unpeeled carrots, cut into 2-inch pieces
- 1 medium leek, end trimmed
- 1 medium onion, quartered
- 1 garlic head, halved crosswise
- 2 bay leaves
- 1 tsp black peppercorns
- 1 tbsp balsamic vinegar
- 2 tbsp tomato paste
- 2 celery stalks
- 2 mushrooms, diced
- 1/2 bunch fresh parsely
Preheat oven to 450°F.
Place beef bones, carrots, leek, onion, and garlic on a roasting pan and roast for 20 minutes. Occasionally stir the bones and the vegetables and continue to roast until deeply browned, about 20 minutes more. In total, this will take around 40 minutes.
Fill a large stockpot or slow cooker with 12 cups of water. Add bay leaves, peppercorns, and vinegar. Scrape the roasted bones and vegetables into the pot, along with any juices. Add more water if necessary to cover bones and vegetables.
Cover the pot and bring to a gentle boil. Reduce heat to a very low simmer for 8 hours and cook with lid slightly ajar, skimming foam and excess fat occasionally. Add more water if necessary to ensure bones and vegetables are fully submerged. Alternately, you can cook the broth in a slow cooker on low for the same amount of time.
When done, remove bones with a slotted spoon, and pour broth into a fine-mesh strainer placed over a large heat-proof bowl. Discard bones and vegetables. Once broth has cooled, store in the refrigerator in an airtight container.
Remove solidified fat from the top of the chilled broth before serving.
The longer the broth simmers, the better your broth will be.
Bone broth can be stored for up to 5 days in the refrigerator and up to 6 months in the freezer in an airtight container, labeled and dated.
Serving size: 3/4 cup, Calories: 145 calories, Fat: 4.5 grams, Saturated fat: 1.5 grams, Carbohydrates: 17 grams, Sugar: 0.5 grams, Sodium: 170 milligrams, Fiber: 3.5 grams, Protein: 10 grams, Cholesterol: 0 milligrams
(1) Beelen M et all. Nutritional strategies to promote postexercise recovery. Int J Sport Nutr Exerc Metab. 2010 Dec;20(6):515-32. https://www.ncbi.nlm.nih.gov/pubmed/21116024