I know you have been down the grocery store aisle that displays “soups” as part of the contents of that row of endless foods. As you look through the multitude of cans of chicken noodle soup, chicken and rice soup, turkey, turkey noodle, turkey and rice, vegetable, beef barley, hamburger, tomato, tomato and rice…and then the stocks/broths, which include low-sodium, fat-free beef, chicken, vegetable stock or broth, WHAT do you choose? Most canned soups contain a lot of sodium (salt) which we all know is not good for blood pressure, inflammation or for overall health. BUT canned soup is a staple, a mainstay, a cure for the common cold and awesome if you have no time to make your own. However, I am here to talk about homemade bone broth.
Bone Broth is something we have been hearing about recently. Although I have known about bone broth for years, I did not introduce it into my life until about a year ago. It offers hydration, minerals like calcium, phosphorous, potassium and magnesium. In its liquid form, it is easily absorbed. There is a significant amount of amino acids. Bone broth contains chondroitin and glucosamine, compounds that reduce inflammation and joint pain. Many of us purchase supplements from our local pharmacy for such ailments and need not, if we drink this magical elixir. Digestive health, muscle growth and repair as well as contribution to a strong immune system and balanced nervous system can be maintained with regular consumption of bone broth. Hair, skin and nail growth/strength are also listed among the benefits of drinking this magical compound.
I’d like to offer a basic Beef Bone Broth Recipe here for you to try, sample or use as ‘stock’ for your beef based homemade soup. I drink this in a coffee cup, heated, instead of or in addition to a cup of coffee or tea.
Equipment: Crockpot or large pot
2-4 lbs beef bones (most grocery stores have these available fresh or frozen)
10 + whole peppercorns
1 Tblsp Salt
2 bay leaves
2-4 sprigs fresh thyme
2 Tbls apple cider vinegar
1 small onion-chopped
2-3 carrots-peeled and chopped
2-3 stalks celery-cleaned and chopped
1 gallon (or until pot is full with 1-2 inched remaining to top) filtered water
Place all items in crockpot or large pot. Bring to boil and then reduce to simmer for 12-24 hours (the longer, the richer the flavors). Add water as needed. Cool, strain with cheesecloth over strainer or colander into glass or plastic container(s). Chill in refrigerator over night. A layer of fat will form on top of liquid. Remove fat before heating and consuming liquid.
Crockpots make it easy to cook overnight, as liquid evaporates slowly. If using large pot on stove, be sure to check periodically for evaporation. (Best not to do so overnight).
Please email me with any questions. Enjoy!