Bone broth is the “new” trend that has actually been part of our ancestral diet for thousands of years. Our ancestors always had a stock of bone broth on the stove for good measure. Its healing benefits are being praised by health professionals all over the world for it’s gut repairing abilities. When your GI system is damaged by inflammation and poor diet, the entire body suffers. Bone broth has been linked to strengthening the immune system, healing autoimmune diseases, and even improving brain function. The minerals and collagen found in bones is vital for repairing the gut, and in turn repairing the entire body. Beef bones are a good choice because of their thickness and marrow rich interiors. Bone broth is meant to be cooked a low temperature for a long amount of time so the minerals and nutrients are slowly cooked into the broth but not completely dissolved by heat. Store-bought broth can be quite expensive and the good fats and minerals are cooked out by the extremely high temperatures the broth is cooked at to have a long shelf life. If you’re ready to tackle your first beef bone broth at home, here is a simple recipe.
4 lbs. beef marrow + knucklebones (we used Prosper Meats Beef Bone Broth Box)
1 calf’s foot (optional)
1/4 cup vinegar
4 to 5 quarts filtered water
1 small can of tomato paste (optional)
3 onions chopped
3 carrots chopped
3 celery sticks chopped
1 small bunch of parsley sprigs, thyme sprigs, and a bay leaf
1 lbs. whole black peppercorns
Preheat oven to 350°
Place the marrow bones, knucklebones and optional foot in large stockpot and cover with cold water. Add vinegar and let stand for 30 minutes.
While the bones and vinegar sit, brush the meaty bones with tomato paste and place in a roasting pan. Place in the oven and roast for 30 minutes or until browned.
Add the browned meaty bones to the original stock that has been sitting with vinegar, and add any water necessary to cover completely. Place the stockpot over medium heat and spoon off any scum that may arise. Add all of the vegetables and herbs at this point as well. Once the broth begins to boil, lower the temperature to simmer with the lid askew. Let the broth simmer for at least 12 hours and as much as 24 hours.
Remove the bones and meat with tongs. Strain the stock through a fine-mesh strainer and into containers such as mason jars or a larger vessel. Cool to room temperature and can as needed or refrigerate. You may skim off the fat that congeals at the top and use for cooking, or discard.