Bone broth is a soup for all seasons, and there are a variety of reasons to drink some of this goodness every day. From promoting a healthier gut environment to more radiant skin and even stronger bones and joints, bone broth contains a rich assortment of minerals that can support your immune system. With compounds like collagen, glutamine, glycine, and proline, bone broth can help strengthen the lining of your intestines and leave you feeling invigorated. Plus, it’s so simple to make!
4 pounds beef bones, preferably a mix ￼of marrow bones and bones with a little meat on them, such as oxtail, short ribs, or knuckle bones
2 carrots, cut into 2-inch pieces
1 whole leek, cut into 2-inch pieces 1 medium onion, quartered
1 garlic head, halved crosswise
2 celery stalks, cut into 2-inch pieces 2 bay leaves
2 tablespoons of black peppercorns 1 tablespoon of cider vinegar
Pre-heat the oven to 450°F. Place beef bones, carrots, leek, onion, and garlic on a roasting pan or rimmed baking sheet and roast for 20 minutes. Toss the contents of the pan and continue to roast until deeply browned, about 10 to 20 minutes more.
Fill a large pot with 12 cups of water (preferably filtered). Add celery, bay leaves, peppercorns, and vinegar. Scrape the roasted bones and vegetables into the pot along with any juices. Add more water if necessary to cover bones and vegetables.
Cover the pot and bring to a gentle boil. Reduce the heat to a very low simmer and cook with the lid slightly ajar, for at least 8 but up to 24 hours on the stovetop. The longer you simmer it, the better your stock will be. During this time, you can scrape away foam and fat as needed. Add more water (if necessary) to ensure bone and vegetables are fully submerged.
Remove the pot from the heat and let cool slightly. Strain broth using a fine-mesh sieve and discard bones and vegetables. Let continue to cool until barely warm, then refrigerate in smaller containers overnight. Remove solidified fat from the top of the chilled broth.
Check out The Hyperbiotics Cookbook for more gut healthy recipes!
Julie Hays is the Communications Director here at Hyperbiotics. Health writer and mama of three little girls, Julie's on a mission to empower others to live lives free of the microbial depletion many of us face today. For more ideas on how you can maximize wellness and benefit from the power of probiotics, be sure to subscribe to our newsletter.
The FDA effectively outlawed the harsh antibacterial chem...
If you’re one of the nearly 70 percent of adults in Ameri...
Back to school always feels a bit to me like a miniature ...
Posted in Recipes
Subscribe to our newsletter and always be the first to hear about what is happening.
© 2016 Hyperbiotics.