This month we’ve been looking at family wellness and I could look no further than my beef bone broth recipe.
Bone broths are all the trend at the moment for wellness, health, digestive aid and skin health. In fact, bone broth cafes are popping up everywhere as an alternative to the morning coffee:
I’ve recently had a conversation with my friend Kate who drinks it for the Collagen properties because she believes in those benefits. Personally, I drink it for the health benefits and my 9 year old and 2 year old girls think it’s delicious too!
Beef bone broth is one of the most healing foods you can consume. It’s rich in nutrients like gelatin, which is good for (among other things):
- gut health and preventing leaky gut syndrome
- aiding digestion and preventing bloating
- protecting joints and bones
- aiding sleep
- lifting your mood and helping you feel full
Bone broth is also rich in glycine, which is good for (among other things):
- promoting muscle growth
- repairing and protecting joints
- improving digestion
- building the immune system
- slows the effects of aging
- helps to prevent fatigue
Beyond the benefits above, there’s also good evidence of the following health benefits of bone broth:
- diet and weight loss
- energy recovery
- mood and cognition
I hope you find this beef bone broth recipe tasty and useful for promoting wellbeing in your family over the cooler months.
My friend Kate says Asian countries have known about the health benefits of bone broth for centuries. Apparently it’s what Asians sip on throughout the day. I always thought it was green tea or miso. Now I know why Asian skin is so beautiful and youthful looking!
Beef Bone Broth Recipe
- 2 kg beef bones with marrow (you can use other bones - chicken, lamb, pork)
- 4 carrots , chopped
- 4 celery stalks , chopped
- 2 medium onions , peel on, sliced in half lengthwise and quartered
- 4 garlic cloves , peel on and smashed
- 1 tsp salt
- 1 tsp whole peppercorns
- 2 bay leaves
- 3 sprigs fresh thyme
- 6 sprigs parsley
- 2 tbsp apple cider vinegar
- 18-20 cups cold water
Preheat oven to 220C. Place beef bones into a roasting tray and roast on high for around 45 minutes.
Add beef bones, and any roasting juices, with all other ingredients into a 10 litre capacity crock-pot or soup pot (you can also make this recipe in a slow cooker).
Add in enough water to cover the bones completely.
Bring to a boil over high heat. Then reduce heat to a slow rolling simmer and cover.
After about 20 minutes of simmering you can skim off the foam and bubbles rising to the surface. You can do this a few more times over the next 2 hours, but it's not necessary.
Simmer the broth for at least 24 hours and up to 48 hours.
Remove from the heat and allow to cool slightly.
Discard solids and strain remainder through a colander into a bowl or sealable container.
Let the stock cool to room temperature, then cover and chill in the fridge.
Use your broth within a week or freeze broth for up to 3 months.