There is nothing quite so soothing as a warm cup of bone broth during the season. Here is a quick and simple recipe for just the basic brew. Tried and true, a vital part of a WellFit Lifestyle :).

Bone broth is a significant healing resource. There is much evidence that it supports restoration and repair of gastrointestinal health, nourishes blood, tissues and organs as well as infectious diseases. Keep the immune system boosted with a cup of broth during cold and flu season. Use it pre and post endurance events.

This is one of my absolute original favorites. So simple from Balanced Bites! In typical Nelli fashion, I will tend to make a change here or there to the recipe creating a bit of a different flavor each time. I recommend going tried and true first, then freestyle with herbs, base options like carrots, celery or a bit of spice.

Enjoy!

Mineral-Rich Bone Broth (Beef & Garlic)

Yield: Approximately 14 servings.

Ingredients

This recipe make approximately 64oz of broth depending on how much water, how much you reduce the broth and how strong you like the flavor to be.

  • 4 quarts of filtered water
  • 1.5- 2 lbs of beef knuckle bones or marrow bones. Prefer poultry? Chicken necks are inexpensive and easy to come by.
  • 1 whole head of fresh garlic, peeled & smashed – not so much of a fan, use a bit less, but definitely don’t leave this out!
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon sea salt

Preparation

Crock-pot method

Place all ingredients in a 6 quart crockpot and set the heat to HIGH.

Bring the stock to a boil, then reduce the heat setting to LOW.

Allow the stock to cook for a minimum of 8 hours and up to 24 hours. The longer it cooks, the better!

Turn off the crockpot and allow the stock to cool.

Strain the stock through a fine mesh metal strainer and throw away what you skim off.

Place the cooled stock into glass jars for storage in the fridge (for up to a few days) or pour into freezer-safe containers for later use. (You can freeze it in ice cube trays and defrost a few at a time!)

When the broth is fully cooled, look for a gelatinous consistency. That means your broth is gelatin-rich! At times, a longer or very hot simmer may break down the gelatin and your broth won’t appear gelatinous. That’s OK! The minerals are still there.
If you like, you can skim off any fat that has risen to the top and solidified – consider this “tallow” – and feel free to cook with it!

You can drink stock any time of day, before or after meals, or use it as the base for soups and stews! Perfect in any recipe that calls for broth.

Note: You can also prepare this type of broth on the stove or in a pressure cooker. Some people are concerned about leaving the stove on for that long. It’s a personal choice.