I always find October/November to be a funny time on social media because so many of my friends start to complain about “how cold it’s getting”. But not me! Living in Florida, means I don’t have to worry about the “winter” season! That’s why for the rest of you unfortunate souls, I figured it’s a perfect time to share with you my favorite beef bone broth recipe.
I first learned about the benefits of bone broth, when I was doing my first Whole 30. If you didn’t know, bone broth is one of the latest food trends because nutritionists are starting to learn how healthy it is. Now as a quick crash course, bone broth is made by simmering animal bones for a long time. This breaks down the nutrients in the bones into a gelatin which contains many antioxidants and amino acids that are perfect for detoxing your liver and improving your gut health.
Because of these health benefits, I try and incorporate bone broth into my regular diet. I normally drink it plain out of a mug after heating it up, but I sometimes also use it as a base for my other soup/stew recipes. It’s not bad to sip, if you’ve never tried it, or think I sound weird saying so. It’s pretty comforting, actually. I went on two weekend trips in a row, and to be honest, sipping bone broth is one of my fave ways to get back on track.
- 3-4 lbs of mixed beef bones (oxtail, knuckles, neckbones and/or short ribs)
- 2 medium carrots (coarsely chopped)
- 3 celery stalks (coarsely chopped)
- 2 medium onions (coarsely chopped)
- 1 tablespoon of olive oil
- 2 tablespoons apple cider vinegar
- 1 bay leaf
- Preheat oven to 400 F. Place bones in a single layer on a roasting pan and drizzle with olive oi. Roast for 30 minutes, then, flip each bone over and roast for an additional 30 minutes.
- Put chopped vegetables, roasted bones, bay leaf and cider vinegar into a large stock pot or crock pot. Cover completely with water and bring to a high simmer. Reduce the heat to low and let simmer for 12-24 hours. Throughout simmering, add water as needed to keep all the ingredients submerged.
- Once the broth has reached a dark rich brown color, remove from heat. Discard the bones, vegetables and bay leaf and strain through a cheesecloth. Cool the pot to room temperature. Pour into jars and let cool in the refrigerator for at least 1 hour.
- When you are ready to serve, skim the condensed fat off the top of the broth and heat to the desired temperature.
Since bone broth takes a while to make, I sometimes prefer pre-made broth, instead. There are a few brands out there, which is great, but I prefer Kettle & Fire’s beef bone broth. Their cooking process is the same as mine and they use the best quality ingredients and grass-fed bones. Plus their product is also non-frozen and shelf stable, so I can always have a few cartons in my pantry ready to go. Which, you guys know I like easy.
I’ve teamed up with Kettle & Fire today, to show you how easy it is to make your own bone broth at home!
Check out their website, and if you use the promo code “CASADECREWS15”, you’ll get 15% off your first order! #holla
Like always though, it’s always better to make your own foods. So if you do have the time, just grab a few simple vegetables, grass-fed beef bones, and a stockpot to make yourself a delicious pot of homemade bone broth.