Grass-Fed Beef Bone Broth

Facts

Grass-Fed Beef Bone Broth is one of the most nourishing things you can enjoy on a daily basis. Many Vitamins and Nutrients including Vitamins A and K, Calcium, Magnesium and Phosphoros are extracted from the bones during the cooking process. Amino Acids are also abundant in Bone Broth Recipes, such as Glutamine and Hyaluronic Acid. They support a healthy inflammatory response and nervous system, all of which are essential in managing our stress response and supporting restful quality sleep. Rich in Collagen, Bone Broth is great for our joints, skin and gut repair. While the Health Benefits are vast, it doesn’t hurt that Bone Broth is a delicious way to nourish the body and mind from the inside out, leaving you feeling warm and grounded.

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Did you know? Combining Turmeric and black pepper each have health benefits, due to the compounds curcumin and piperine. As piperine enhances curcumin absorption in the body by up to 2,000%, combining the spices magnifies their effects. Turmeric is a strong antioxidant, it aids in reducing inflammation and improved digestion.

Prep Time: 25 Minutes

Yield: 7 Quarts

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Ingredients

5-7# of Grass-Fed Beef Bones

1 Carrot

4 Stalks of Celery

2 Knobs Turmeric, Smashed

1 Knob Ginger, Smashed

1/2 Cup Dried Shiitake Mushrooms 

1 Jalapeño 

1 Yellow Onion, Charred

2 Scallions 

6 Cloves Garlic, Smashed

1/2 Bunch of Thyme

1 Bay Leaf

1/2 Cup of Raw Apple Cider Vinegar

1 Tablespoon of Toasted Cumin Seed

1 Tablespoon Toasted Black Peppercorns

Method

1. Blanch the Beef Bones by placing them in a pot with cold water. Cover the bones and bring to a boil. Reduce to a simmer for 15 minutes

2. Remove the bones and drain the blanching water 

3. Pre heat the oven to 400 degrees F and roast the bones for 30 minutes or until nicely browned.

4. Drain the fat from the pan

5. Place the bones in a large pot with the rest of the listed ingredients

6. Fill the pot with cold water and bring it to a boil

7. Reduce to a simmer and cook for 48 hours

8. Strain and cool to room temperature, store under refrigeration. Bone Broth also freezes well, I recommend quart size containers for easy future usage.

Helpful Tips and Notes

  • This recipe yields 7 quarts of finished Bone Broth

  • An 18 quart stock pot is best for this recipe. 

  • I recommend using 16 quarts of water.

  • Charring the Yellow Onion can also be done with the Garlic and the Turmeric - Doing this step can give the broth a richer, slightly smoky flavor. It is also done to clarify stocks.

  • Get creative with Spices - I really love adding Toasted Cumin Seed to mine. 

Recipe by Isabelle Jackson Nunes

Stay tuned for additional recipes to use up Bone Broth you have reserved. Pho, Stew, Gravy and more!