Beef bone broth is very easy to make and extremely healthy. The bodies mineral management undergoes changes as a person begins to eat healthier. Most dieters neglect the importance of minerals during this period. Bone broth is probably the single multi-mineral source. One cup a day is usually sufficient to keep you in check.
Bone Broth Recipe Needs
- Beef Bones
- Oven Pan
- Bay Leaves
- Acid (vinegar, lemon juice, etc)
*Preheat oven to 350*
The bones go in the oven anywhere from 20-45 minutes. Until they start to change color. The only reason you’re doing this is to give them a stronger taste. You don’t have to do it.
Preparing the Seasoning
After the bones are out of the oven, wait until they cool for easier handling. This is your time to throw in your seasonings and bay leaves. Don’t use salt. It will stop the bones from releasing the minerals. You want to add any acid base to help the minerals come out of the bones. I use vinegar, but you can use lemon juice as well.
Boiling the Bones
Put the bones into the pot with the rest of your seasoning. Fill the pot up with cold water until it’s an inch above the bones. Put your pot on the biggest stove pot and let it boil. Once it boils, reduce the heat to the most minimum possible, cover and leave for 5 days. You can leave it for 24 hours, but the longer you leave it on the stove, the more minerals are sucked out. I like to make the most out of my bone broth, so I’ll leave it for a few days.
When it’s Finished
When you decide to store your broth, make sure you let it cool first, then strain it of all the little pieces of cartilage and bone fragments. Put it in a wide container and place it in the fridge. Once the fat on the surface hardens, scrape it off and put the rest of the bone broth in a container and back into the fridge. You can use the fat (tallow) to cook with, so save that.
The Bone broth should be good for a month or a little longer. Stay strong, stay healthy!