Looking for a savory bone broth recipe? Look no further: this bone broth recipe is the only one you will ever need. The recipe packs a thick, gelatinous broth filled with minerals and healing properties that many cultures have believed in for thousands of years.
Bone broth is the “superfood” of the Paleo world, and a staple in many kitchens, thanks to its versatility and savory flavor.
The benefits of bone broth are infinite, but the biggest natural benefits of adding bone broth into your primal diet are:
1. Joint Health
2. Better Digestion
3. Rich in Minerals
4. Improved Immune System
5. Protects against the common cold and flu
However, bone broth isn’t just your regular stock made after a few hours of simmering a chicken carcass on the stove (although, that’s pretty tasty too). Bone broth’s real benefits come from simmering the bones for up to 72 hours, which allows the marrow to be cooked down and the minerals to be released.
Bone broth helps fight inflammation and improves leaky gut syndrome (1), both of which are believed to be the root of many common autoimmune disorders. Healing a leaky gut can improve the digestion and absorption of food. Adding bone broth in place of conventional broth is a simple way to add nutrients and helps strengthen your digestive tract.
This bone broth recipe can be used in so many ways, You can add it into homemade soups or sauces, saute fresh veggies, meats or fish with it, or even just enjoy a warm cup of it when you’re feeling under the weather.
The Ultimate Bone Broth Recipe
- 4 lbs beef bones
- 12 cups water
- 2 T apple cider vinegar
- 1 medium onion, roughly diced
- 1 1/2 cups chopped carrots
- 1 1/2 cups chopped leeks
- 3 bay leaves
- 3-5 sprigs fresh rosemary
- 6 cloves garlic
- 1 t black peppercorns
- Preheat oven to 450 °F and line a baking sheet with aluminum foil. Place the bones on the baking sheet and roast for 40 minutes, flipping halfway through.
- Once the bones are cooked place bones in a large stockpot and cover with water. Add the vinegar and allow to sit at room temperature for about 30 minutes.
- Roughly chop the vegetables and add to the stockpot. Bring to a rolling boil and then lower to a simmer.
- For the first 2-3 hours, skim any foamy layer that develops on the top and discard.
- For beef bone broth, simmer for 48 hours, for chicken bone broth, simmer for 24 hours, for fish broth, simmer for 8 hours.
- Allow to cool slightly and strain. Transfer the broth to an airtight container and refrigerate for 4-6 hours or overnight. This will allow the fat to rise to the top and solidify.
- Scrape the fat off the top with a spoon. This will leave you with a gelatinous bone broth when cold.
- Store in an airtight mason jar or freeze until ready to use. When ready to use, slowly warm the broth over a low heat to bring it back to a liquid consistency.
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