Bone broth is delicious, profoundly nutritious, beneficial for gut health and digestion, a superfood filled with hyaluronic acid, glucosamine, chondroitin, calcium, and magnesium for joint mobility and boosted inflammatory response, gelatin and collagen to support healthy skin, nails, and hair—Rich in amino acids like glycine which help with restful sleep, and essential immune-boosting vitamins. There are just so many reasons to love this excellent broth, and at a time when our bodies need more tenderness and care, it is the perfect season to craft a bounty of broth to enjoy all winter long.
We love to use organic produce and pasture-raised, grass-fed, hormone-free bones in our broth. You can also add nutrient-dense herbs, roots and spices to your broth to supercharge the healthful benefits. A great low-waste tip is to save your kitchen scraps! Keep a container in the freezer where you can toss onion skins, celery bottoms, carrot peels, meat bones, and other kitchen trimmings, and then use all of these great ingredients in your next batch!
You can make a perfectly delicious bone broth with just quality bones, carrots, garlic, onion, and celery, so don't worry if you don't have all of these ingredients on hand when making your broth. However, do keep them in mind when you're looking to increase the nutritional value and flavour!
2-3 lbs Large Beef Bones
3 Unpeeled Carrots
2 Unpeeled Onions
1 Garlic Head
4 Celery Stalks
2 Bay Leaves
2 Tbsp Black Peppercorns
1 Tbsp Raw Apple Cider Vinegar
3 Tbsp Nettle Leaf
1 sprig of Thyme
1 Knuckle of Turmeric
1 Tbsp Ashwagandha Root
1 Sprig Fresh or Dried Rosemary
1 Tbsp Fennel Seeds
1 Tbsp Ginger Root
1 Large Piece of Kombu Seaweed
Other Ingredients you can include:
Garden Herbs (Dill, Coriander, Basil, Chives, etc.)
Reishi Mushroom Slices
Dark Leafy Greens (Kale, Swiss chard etc.)
Stove Pot Method:
Roast bones and vegetables in the oven for 40 min at 450 degrees.
Then, add roasted bones, vegetables, and pan drippings into a large stockpot with 12 cups of filtered water. Add herbs, spices, and vinegar. Bring the pot to boil, and reduce to a simmer for 8-24 hours. The longer your broth simmers, the better! Remove pot from heat and allow the broth to cool. This is an excellent time to skim off and discard any excess fat from the surface of the broth using a large spoon.
Instant Pot Method: This is a great recipe to use with an Instant Pot, and you do not have to roast the bones first. That is a personal preference. Instead, fill your pot with your herbs, liquids, vegetables, bones and seasonings to the Max Fill line, set the valve to 'Sealing,' and set to High Pressure for 120 minutes. You may need to reduce the amount of water you use depending on the size of your instant pot. Always use the Max Fill line as your guide. If desired, you can repeat the 120-minute timer up to two times for a total of 240 minutes. This is not required, but it is a great way to ensure that your ingredients' nutritional elements are effectively infused into the broth base. Once the timer goes off, allow the pot to naturally release pressure for 10-20 minutes, open and skim the excess fat from the surface using a large spoon.
After skimming the fat, strain the remaining broth and store it in the fridge for up to 5 days, or freeze for six months. Sip this delicious, nutrient-rich broth by the mug-full, or add to soups, stews, roasted vegetables and more!