I have started hearing some sounds of fall, football, leaves crunching,squirrels scurrying all across my roof, way too early Christmas commercials, and those raspy sniffly coworkers.
It’s that time of year!
Dealing with those under-the-weather-friends is similar to most everything else; meaning that the best offense, is a great defense.
One of the absolute best ways to take care of yourself this time of year is to regularly drink grass-fed bone broth. The vitamins, minerals, and overall good health feeling of this wonder drink can really make a difference in your immune system function.
I usually have a solid stock pile of my broth as well bones in my freezer. I have purchased ‘just’ bones before from a grass-fed farmer as well as buffalo bones from Whole Foods. Yes I am that serious about my broth. But more recently, when Cindy and I had our cow butchered, we had them box the bones for us as well. These bones are AMAZING!
Right now, we have enough bones to last us a very long time. Annnddd provide us with ample to share with friends and family that might need help getting over one thing or another. I love sharing this stuff. Plus, here in south Texas, we are predicted to have a nice wet fall this year, so really you can’t have too much in your keeping healthy arsenal!
Making broth/stock is SUPER simple, and not at all, labor intensive. The hardest part is finding storage space once you realize how great this stuff makes you feel.
Here is my super simple Bone Broth recipe:
- 3 to 5 pounds grass-fed beef bones (soup bones) and/or knuckle bones
- ½ cup raw apple cider vinegar (ACV)
- filtered water
- 3 celery stalks,
- 3 carrots, halved
- 3 onions, quartered
- Sachet of herbs (parsley, peppercorns, thyme, rosemary, Bay leaf, etc)-you can also omit here and just add to your mug when you drink.
- Roast Bones at 400 for 30 minutes to 1 hour until fragrant
- In a large stock or crock pot, place roasted bones, and pour in cool filtered water to cover. Add your apple cider vinegar. Do not heat yet.
- Allow mixture to rest for 30 minutes to an hour. This will allow the vinegar to pull the nutrients from bones.
- Bring the pot to a boil, and add more water if needed
- Reduce to a low simmer, cover, and cook for 24-72 hours – just leave it going!
- With about four hours remaining, add the vegetables
- During the last 30 minutes of cooking, toss in the herb sachet-or omit and add as you drink.
- Remove bones, veggie, and herb sachet (knock out any remaining marrow back into broth)
- Pour broth through a strainer or cheese cloth into a glass container
Drink with generous amounts of quality Himalayan or Celtic salt, or use in any recipe calling for broth, stock, or added water.
The broth can be consumed immediately and stored in the fridge up to 5 to 7 days. You can also store in the freezer up to 6 months. We like to freeze into ice cubes so we can pop them in a mug to reheat when needed.
When reheating, bring broth back up to boiling for one minute.