Recipe : Beef Bone Broth
Updated: Feb 3
As a dietitian, I am often asked about bone broth. I’m asked how to make to it, where to buy it, and why to include it in our daily meals.
First, bone broth is a made by cooking the bones, marrow, and the connective tissues of animals in water with vegetables and spices. The nutrients of the bone leach out into the water creating a very nutritious broth. The broth can be consumed as a beverage or used as a stock in cooking. Making bone broth is on trend not just because it’s healthy for us but also because it supports the notion that we should consume the animal nose to tail for full benefit.
A few reasons to consider bone broth…
Supports Bone and Joint Health : Bone broth is rich in calcium, magnesium and phosphorus. All three nutrients are needed to keep bones strong. In addition, bone broth contains glucosamine, chondroitin, and collagen that keeps joints moving with ease.
Improves Gut Health : The collagen which is transformed into gelatin when making bone bone helps move food and liquids through the gut while repairing the lining of gut. Improved transit time means better bowel movements, where as maintaining the integrity of the gut means improved nutrient absorption and immune function.
I’ve purchased bone broth from the grocery, however I prefer make my own. I had planned to share my recipe for bone broth, however recently came across another recipe that spoke to me! This recipe came from one of our local farmers. Jonathan Watson, owner of Living Waters Ranch. He “raises healthy commercial black Angus cattle in a closed herd, utilizing rotational grazing with low-stress and humane handling practices in an environmentally responsible manner.”
RECIPE : Living Water Ranch Beef Bone Broth, created by Nanna B.
3-4 lbs of Beef Bones
2 Medium Carrots
3 Celery Stalks
1 Large Head Garlic, halved crosswise
2 Medium Onions
2 Tablespoons Apple Cider Vinegar
1 Bay Leaf
10-12 Cups of Filtered Water
Preheat oven to 400 degrees.
Roast bones for 60 minutes, flip over halfway through.
While roasting, rough chop the vegetables and place them, the bay leaf and apple cider vinegar into slow cooker. Add the bones when done and fill pot with water.
Put slow cooker on low, cover, and cook for 18-72 hours. Salt to taste once complete.
Note: For Full Recipe & Instant Pot Variation or for a full list of beef, contact Living Water Ranch at firstname.lastname@example.org
For more Farmers' Market recipes, visit the link below for a collection of 7 recipes!
Elizabeth Ray, MS RDN LD works as a registered dietitian nutritionist helping people improve their relationship with food and with themselves. Her Instagram handle is @wholefoodbeliever, and she can be found on Facebook at https://www.facebook.com/e3trition. Elizabeth has also has a blog at https://www.wholefoodbeliever.net.
For your information only. The statements on this website and/or in this article are opinions. Wholefoodbeliever does not provided medical or nutritional advise, treatment, or diagnosis.