Have you always wanted to try organic bone broth or wanted to know what all the fuss was about? I’m not just going to tell you about bone broth but, I’m going to show you how to make the best organic beef both broth. Find out how to make it the right way and why this stuff is so good for your health.
Listen, if you want to do something good for your health it’s time to listen up. Unless you’ve been sleeping under a rock, you’ve heard about bone broth.
I mean you must have! Bone broth shops are popping up all over the country. And if you haven’t heard, it’s all good. So keep doing reading. I’m going to show you how to make bone broth at home. It’s really simple.
What exactly is bone broth?
Bone broth is a broth made of bones that have been cooked for hours to get the collagen and nutrients out of the bone. It’s not the same thing as chicken, beef or even turkey broth. You have to look for the word “bone” in the title to make sure that you’re getting the right thing.
In this case I’m using, organic grassfed beef bones. When making broth, those bones are slow cooked for anywhere from 16-72 hours to get the very best broth.
In this case, I cooked my beef marrow bones for 48 hours in a slow cooker. I prefer using a slow cooker versus a stove top, although you can use either. It just makes things easier to control and allows for less tending.
If you don’t have a slow cooker, it’s time to get one. It’s important to use grass-fed and organic bones when making bone broth. Otherwise, you risk ingesting nasty toxins and chemicals that are not good for anyone. That would just cancel out the benefits of eating bone broth in the first place.
Minerals like calcium, phosphorus, magnesium, iron and vitamin k are stored in the bones of animals.
Also important is the fact that when those bones are cooked the right way, collagen is released in addition to the minerals. Collagen is important for strong teeth, hair, nails and supple skin.
It’s the most abundant protein in the body but, the quantity of the collage reduces as we age. That’s one of the reasons that joints ache, hair snaps and skin wrinkles and sags.
In addition, collagen provides amino acids and minerals which help with leaky gut.
Leaky gut syndrome is condition where large holes form in the intestine and cause nutrients, minerals and waste (that should be excreted), to leak out of the intestine and into the bloodstream.
Leaky gut is a known culprit in autoimmune diseases, food sensitivities, anxiety, decreased immunity and more. So eating organic bone broth is more than about healthy aging and maintaining supple skin.
Of course you can buy bone broth at the grocery store as well. Turkey and chicken bone broth are also options. You can even mix chicken and beef bones if you’d like. It’s your party you can jam like you want to.
What Type of Bones to Use for Bone Broth
When purchasing bones for bone broth it’s important to stick grass-fed organic bones if you can. Also, bones that tend to have more collagen like marrow bones (femur), chicken wing tips, knuckles, chicken feet and joints are good to make good quality bone broth.
Talk to your butcher if you’re unsure about what to get. I’ve made bone broth several times and after experimenting over the years, I’ve found what works best.
One the bone broth is cooked, allow it to cool and sit in the refrigerator. After being left to settle and chill, what you see is a thing is a layer of fat at the top or gelatinized collagen on top.
This stuff is gold in a jar!
I like to use mason jars to easily see the separation and then skim off the fat to reserve for use in later cooking.
One of the goals when making homemade bone broth is to get the broth to gel. The gel is formed by the naturally occurring gelatin in the bones you start with. Sometimes you get it right, other times you don’t.
It really depends on what type of bones you start with. When you start with bones with lots of connective tissue like chicken feet, wing tips and knuckles it’ll be easier to get the gel on the top.
How to Store Bone Broth
After cooking, store the beef broth in the fridge for up to 5 days. Remaining broth can be stored in silicon ice cube molds.
How to Use Bone Broth
You can enjoy your organic beef bone broth in soup, in side dishes or by itself.
The resulting broth can also be customized by adding additional herbs and spices like turmeric, cumin or cayenne pepper for an extra anti-inflammatory kick.
Organic Beef Bone Broth
How to make organic beef both broth. Make bone broth the right way and find out why it's so good for your health.
- 3-5 pounds beef marrow bones (can use a mix of beef and chicken bones if you'd like)
- 1 onion (thickly sliced, peels don't have to be removed)
- 1 head of garlic
- 2 tbsp apple cider vinegar
- 2 bay leaves
- 1 fistful fresh thyme
- 1 tbsp whole peppercorns
- 1 tsp Himalayan sea salt
- Enough water to cover (1 inch over bones)
Preheat oven to 450 degrees F.
Line a sheet ban with onions and put bones on top. I find that putting the bones on top the onions limits the peels burning.
Roast for 20 minutes.
Remove onions and set aside and reserve. Any black or burnt onions or peels can be tossed. Reserve the remaining.
Flip bones and continue cooking for 20 more minutes.
Place onions, garlic, thyme, peppercorns, bones, salt and bay leaves in slow cooker.
Add just enough filtered water to the pot to over the bones.
Simmer on low slow cooker setting for 16-48 hours.
Filter the stock and then enjoy.
Allow to cool before storing.
*Leftover beef bone broth can be stored for up to 5 days in tightly sealed jars. After that, freeze remaining in silicone cube trays before storing in a freezer bag or container and freezing up to six months.
Amount Per Serving Calories 568Total Fat 38gSaturated Fat 15gTrans Fat 0gUnsaturated Fat 18gCholesterol 166mgSodium 250mgCarbohydrates 2gFiber 0gSugar 0gProtein 50g
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Original: January 20th 2020, Updated February 2022
Comments ( 2 )
Today was soup day and this beef bone broth was the first one. The roasting onions & beef bones filled the house with delicious aromas that were merely a preview of the finished broth. My only “adjustment” was to use my Instant Pot & made the broth under pressure rather than using the slow cooker function. Opening the pot my nose was met with the scent of rich, deep beef broth. What a delicious cup of healing nourishment I enjoyed once it was cool enough to drink! The batch is now cooling & will be stored in glass jars very soon!
The scent does waft up the whole house. So much anticipation. The flavors definitely don’t disappoint.