Beef Bone Broth
Bone broth is a staple of many traditional diets to support digestive health and immunity. Simmering the bones for hours in water and vinegar releases vital nutrients from the marrow and turns connective tissue into gelatin that the body converts to collagen, a powerful component of joint and skin health. Collagen also helps calm the gut and can be very soothing and hydrating. I recommend beef bone broth for many of my clients with GI issues. Simmered with onions, garlic, vegetables and herbs, it’s immensely nutritious and flavorful. Make a large batch and freeze it in smaller containers to use as needed. Savor it warmed in a mug (it’s surprisingly filling!) or use it in place of stock for recipes.
• 4 pounds beef bones with marrow
• 6 large carrots, coarsely chopped
• 6 celery stalks, coarsely chopped
• 2 large onions, quartered with peel
• 1 bulb garlic, smashed with peel
• 1 teaspoon sea salt
• 1 1/2 teaspoon whole black peppercorns
• 2 bay leaves
• 3 sprigs fresh thyme
• 6 sprigs cilantro or parsley
• 1 small piece ginger, chopped with skin on
• ¼ cup apple cider vinegar
• 18 cups cold water
1. Place all ingredients in a large crockpot or stock pot, adding water last. If using a crockpot, cook on low for 3 cycles of 12-hours. If on the stovetop, bring everything to a boil and simmer for 36 hours on low.
2. Now and then, skim the foam and fat from the surface and remove impurities while the broth is simmering.
3. Cool and strain the broth, discarding the solids. Reheat and sip as is or use it for the base of a soup or stew.
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As a certified integrative and functional dietitian, it’s my job to come up with tasty, healthy recipes and meal plans for individuals (neat, I know). To learn more about how my recipes and meals can best serve you and your specific needs, schedule a 15-minute consultation with Mint Nutrition today.