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  • Bone Broth

    Bone Broth

    From the Heal Your Gut Cookbook, Boynton & Brackett

    Ingredients:

    • 3-4 pounds beef marrow and knuckle bones
    • 2 pounds meaty bones such as short ribs
    • ½ cup raw apple cider vinegar
    • 4 quarts filtered water
    • 3 celery stalks, halved
    • 3 carrots, halved
    • 3 onions, quartered
    • Handful of fresh parsley
    • Sea salt

    Method:

    1. Place bones in a pot or a crockpot, add apple cider vinegar and water, and let the mixture sit for 1 hour so the vinegar can leach the mineral out of the bones.
    2. Add more water if needed to cover the bones.
    3. Add the vegetables bring to a boil and skim the scum from the top and discard.
    4. Reduce to a low simmer, cover, and cook for 24-72 hours (if you're not comfortable leaving the pot to simmer overnight, turn off the heat and let it sit overnight, then turn it back on and let simmer all day the next day)
    5. During the last 10 minutes of cooking, throw in a handful of fresh parsley for added flavor and minerals.
    6. Let the broth cool and strain it, making sure all marrow is knocked out of the marrow bones and into the broth.
    7. Add sea salt to taste and drink the broth as is or store in fridge up to 5 to 7 days or freezer up to 6 months for use in soups or stews.
    According to Dr. Mercola's website, you can also make broth in the slow cooker: "
    You will need to first bring the broth to a boil in a pot on your stove, then skim the scum off the top. Pay careful attention to this stage, as once the broth begins to boil the scum is rolled right back into the broth. The scum are the impurities that you want to remove. You can then transfer the broth to your slow cooker and turn it on to low heat for 24 to 72 hours."
  • Grass-fed Beef Broth/Stock

    Grass-fed Beef Broth/Stock
    1 lb marrow bones, 1 bag soup bones, 1 knuckle, 1 lb oxtail

    Put bones in large stock pot and cover with water. Add any herbs, vegetables, or seasonings you enjoy!

    Bring to a boil and then simmer for 6-8 hours. Strain and use immediately, store in fridge for up to 1 week, or freeze.

    I freeze mine in ice cube trays or small containers. These are great soup starters, in a casserole, or as "Pupcicles" in the summer for our dogs!

    One customer said she uses her stock to make rice and quinoa!

    You can also make your stock in a crockpot for an even easier method!

    Why should I?

    I'm not a documented researcher, but I've done enough to learn some common facts about grass-fed beef bones. They are an excellent source of nutrients, many of which have been found to help immunity and deliver antioxidants. We've had customers "ordered" to drink this by their doctors. The fat is a "healthy" fat, rich is Omega 3's. You should do your own research, and make purchases based on your desires and needs. Here's a simple breakdown of each ingredient:
    marrow bones - rich in nutrients and "healthy" fat
    knuckle - great for join health
    soup bones - add flavor and nutrients
    oxtail - nutrients and rich in flavor