Sipping on Wellness: My Love for Homemade Beef Bone Broth
There’s something wonderfully comforting about sipping on a warm cup of homemade beef bone broth throughout the day. It’s not just the rich flavor or the soothing warmth but also knowing that I’m nourishing my body with something deeply beneficial. Bone broth has become a staple in my wellness routine, and making it at home has become a practice I truly enjoy.
The Difference Between Regular Broth and Bone Broth
Before we dive into my recipe, let’s talk about what sets bone broth apart from regular, store-bought broth. While both are made from simmering animal products in water, the difference lies in what you’re extracting from the ingredients and the cooking time.
Regular Broth: Typically made by simmering meat (with or without bones) for a shorter period, usually a few hours. Regular broth is lighter in flavor and contains fewer nutrients compared to bone broth.
Bone Broth: This involves simmering bones for an extended period—often 12-24 hours or more—to extract all the minerals, collagen, gelatin, and amino acids from the bones and connective tissues. The result is a nutrient-dense, gel-like broth when chilled.
Bone broth is often touted for its health benefits, including promoting gut health, supporting joint and skin health, and boosting the immune system. Its high collagen and gelatin content make it particularly beneficial for improving skin elasticity and reducing inflammation.
My Homemade Bone Broth Recipe
Here’s my tried-and-true recipe for beef bone broth. It’s simple to make, deeply nourishing, and wonderfully flavorful. The secret to its rich taste lies in roasting the bones beforehand and adding a splash of fire cider for extra zing.
Ingredients:
2-3 pounds of beef bones (marrow bones) - you can find these in the freezer section of most grocery stores or can get them at a local butcher shop.
1 onion, quartered
3-4 garlic cloves, smashed
A splash of fire cider (if you don’t have fire cider, apple cider vinegar with “the mother” works great)
Filtered water (enough to cover the bones)
Instructions:
Roast the Bones: Preheat your oven to 400°F. Arrange the bones on a baking sheet and roast for 25-30 minutes until they’re browned. This step enhances the flavor of the broth.
Transfer to Crock Pot: Once roasted, transfer the bones to a crock pot. Add the quartered onion and smashed garlic cloves.
Add Acid: Add a splash of fire cider or apple cider vinegar with the mother. This helps draw out the minerals from the bones during cooking.
Cover with Water: Fill the crock pot with enough filtered water to completely cover the bones.
Cook Low and Slow: Set your crock pot to low and let it simmer for 12-24 hours. The longer it simmers, the more nutrients and flavor you’ll extract from the bones. Occasionally skim off any foam or impurities that rise to the surface.
Strain and Store: Once finished, strain the broth through a fine mesh sieve to remove solids. Pour the liquid into glass jars and let it cool before refrigerating. The broth will keep for up to a week in the fridge or several months in the freezer. For a longer shelf life
Enjoy: Heat a cup of broth and sip it throughout the day. It’s delicious on its own, but you can also season it with salt, pepper, or fresh herbs for added flavor.
Extending Shelf Life with Canning
If you’d like to make your bone broth last even longer, consider canning it. When done correctly, canning allows you to store your broth for months without refrigeration. Here’s how to do it:
Pressure Canning is Key: Bone broth is low in acidity, so it must be pressure-canned to ensure safety. Use a pressure canner and follow the manufacturer’s instructions for processing times and pressure levels.
Use Sterilized Jars: Always use sterilized jars and lids to prevent contamination.
Seal and Store: Once canned and sealed, the broth can be stored in a cool, dark place for up to a year. This method is perfect for meal prep or stocking up for the colder months.
A Note on Fire Cider
Fire cider is a tangy, spicy herbal tonic that I make at home, and it adds a wonderful depth of flavor to the broth. If you’re curious, I’ve shared my fire cider recipe on my website. But if you don’t have any on hand, apple cider vinegar with the mother is a perfect substitute.
Why I Love This Ritual
If you haven’t tried making your own bone broth yet, I encourage you to give it a shot. It’s easier than you might think, and the rewards are well worth it. Let me know if you try my recipe, or share your own tips and tricks for making bone broth in the comments below!