I have decided to add a recipe section to our blog because I get so many questions about how to cook healthy.
Bone broth has many healing properties. It is full of minerals to help alkalize the body. It helps to heal your gut lining. One reason why I love to use it is that it adds a ton of awesome flavor to any meal you cook. The health stuff is great but let’s be honest. If it does not taste good, you most likely will not eat it for long.
This is a recipe that has been adapted from the Weston A Price website.
I will add in some extra recipes later. A couple things I have done with this recipe is
- Replace the water in rice with this bone broth
- This is a great addition to any tomato sauce you make
- This makes some killer french onion soup
- I also found that this is great as a base for a pot roast
I would use as clean and organic ingredients that you can. It will show in the taste.
You can use as many or little bones as you want. I usually go to whole foods to get the prepackaged bones. You can use as many bones as you want just make sure that they stay in the water.
If you want you can freeze the leftovers and save them for later. I use ice cube trays for this. I would recommend you get a measuring cup to figure out how many cubes in your tray equal one cup of liquid. That way you know how many ice cubes of broth you will need for a recipe.
Please use your imagination and play around with this. I would also encourage you to play around with the recipe. You might like a little more of this or little less of that. Play with it and see what variations you like.
Beef bone broth
By April 21, 2013Published:
- Prep: 1 hr 12 mins
- Cook: 12 hrs 0 min
- Ready In: 13 hrs 12 mins
This is a great recipe to build on. The final product can be added to any other recipe to enhance the nutritional content and flavor of the dish.
- 1 Package Marrow bones or knuckle bones Any type of bone, it does not have to have meat on it
- 1 Gallon Water
- 1 Cup Balsalmic Vinegar You may use other types of vinegar. I like how the balsalmic vingar goes with this broth.
- 2 Oinons Loosly choppd
- 3 Carrots Loosly chopped
- 3 Stalks of Celery Loosly chopped
- 1 tsp. Thyme You can use more if you would like
- 2 Bay leaves
- 1 Tbsp. Peppercorns You can use more if you like
- 1 Bunch Parsley
- 1. Put bones with water and vinegar in a stock pot and let it sit for one hour.
2. After one hour add in everything except the parsley. Chop the vegetables so that they fit comfortably in the stock pot. Bring everything to a boil.
3. Once you achieve a boil, reduce the heat to a very light simmer. You should see some bubbles come up but not a full boil. Let this simmer for 4-24 hours. The longer you let it simmer, the more concentrated the flavor.
4. Once you reach your desired simmer time, take the pot off of the heat source and put in the parsley and let it soak for about an hour.
5. Remove all the ingredients from the stock pot and filter into another container. We want to get the fat off of the stock. To do this you can put the stock in the fridge and let it cool. The fat will harden and you can scoop it off.
6. Now you got some awesome beef stock. You can use this as a soup base, to add flavor to any dish or replace water in a recipe. Enjoy!
- Skill Level: Beginner