Let’s get serious for a moment. This past week was very stressful for my family and I. I won’t get into details since it is not my official details to let out
BUT we are in great need of some good nutrition in our lives to keep us strong and healthy!! This is why I made some Beef Bone Broth! Throughout my Nutrition certification I have learned the many benefits of bone broths. They are so packed of amazing nutrients. It is great to sip on alone or add to soups, stews, braises, etc… I know I personally have been having stomach aches from stress and simply feel run down. While my new yoga routines have helped tremendously, I need to be fueling with high quality foods as well. Bone broth is definitely part of my answer!
Now I have make Chicken broth before, but never bone broths. So I am going to copy this recipe from Chef Shane Kelly for now until I master the technique and can post my own videos!
- 5-7 lbs. grass-fed beef bones
- 2 carrots, cut into 2 inch pieces
- 2 celery stalks, cut into 2 inch pieces
- 1 onion, quartered
- ¼ cup apple cider vinegar
- Enough water to cover!
- Preheat oven to 400 degrees F
- Place the bones on a baking sheet or two.
- Bake for 30 minutes, turn the bones over and if baking on 2 sheets then switch the baking sheets on the racks from lower to upper and upper to lower
- Bake for 30 minutes more
- Meanwhile, wash and cut veggies.
- When bones have finished roasting place in large stockpot but be sure to discard any fat that rendered from the bones and scrape the “crispy bits” into the stock pot with ¼ cup apple cider vinegar to help draw out the minerals and cover the bones with water by a few inches
- Let sit for 30 minutes
- Add in the veggies and bring to a boil and skim off any scum from the top
- Turn the heat to a simmer, put lid on and let cook for 18-24 hours.
- Let cool, lift out the bones and strain the liquid through a hand strainer into a big bowl, place in fridge to cool over night
- Remove the fat on top and store in a jar in the fridge for later use…like browning meats
- Once fata is removed, stir the broth well and pour broth in zip lock bags, ⅔’s full and freeze flat or pour into bread pans, place in freezer over night and then store in zip lock bags.
- Having homemade broth in the freezer will make you very happy!
Note: Chef Shane Kelly also has a great 14 minute video to go along with it if you need visual aid.