Featured Recipe: 24 Hour Beef Bone Broth

Over the last year or so, I started hearing more and more people talk about drinking bone broth for its many health benefits. Growing up with a vegetarian mother, I am easily grossed out by different types and aspects of meat, i.e. the word bone next to the word broth and the idea that I had to ingest this concoction. After I got over this initial inner disgust, I finally decided to let Celia look into what the hype was all about. Much to my surprise bone broth is really just soup. Soup that is made in a way that minerals become available in a highly absorbable form and gelatin is created upon cooling. Substances that we all to often turn to expensive supplements in order to get enough of in our diet or to therapeutically treat some health issue.

Interestingly enough, making bone broth has been common practice for people in traditional cultures and even in our American culture for those in our grandmothers’ generation for hundreds of years. It was a great way to not waste any of the animal while also creating a delicious and nutritious stock as a base for soups, stews, and sauces. It’s not until our modern culture turned to chemical flavor enhancers such as MSG in convenience products such as soup mixes and bouillon cubes that we all but lost this practice. Wouldn’t be the first and certainly won’t be the last time we, as a society, traded a simple, wholesome food for its cheap, but convenient counterpart. So if you are like me, and on a quest to get back to real food, go ahead and give this a try. I think you are going to love it, and your body will too!

Ingredients:

• 2 lbs beef bone (knuckles, bone marrow bones, ribs)
• 6 C boiling water
• 1 large onion cut into 8ths
• 1 large shallot quartered
• 6-8 cloves whole garlic
• 2 sprigs fresh thyme
• 2 T olive oil
• 1 T crushed peppercorn
• 1 T sea salt (or to taste)

 

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Featured Recipe: 24 Hour Beef Bone Broth

• Author: Kristen Barkley
• Prep Time: 10 mins
• Cook Time: 24 hours
• Total Time: 24 hours 10 mins
• Yield: 8 1x
• Category: Soups

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Ingredients

• 2 lbs beef bone (knuckles, bone marrow bones, ribs)
• 6 C boiling water
• 1 large onion cut into 8ths
• 1 large shallot quartered
• 6–8 cloves whole garlic
• 2 sprigs fresh thyme
• 2 T olive oil
• 1 T crushed peppercorn
• 1 T sea salt (or to taste)

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Instructions

1. Preheat oven to 450F.
2. In a large baking pan, place beef bone, shallot, onion, garlic and season well with olive oil, salt and peppercorn.
3. Place in oven and cook for 45 minutes.
4. While its cooking bring water to boil and place in crockpot along with thyme sprigs.
5. Pour contents from baking pan into crockpot.
6. Cook on high for 2 hours then reduce to low for 8-10. Continue resetting crockpot on low over a 24 hour period.
7. After 24 hours, remove bones and large pieces with slotted spoon.
8. Pour liquid over cheese cloth or fine strainer.
9. Place liquid in large container to cool fast and evenly.
10. You can throw in 1 c of ice to help cool.
11. Fat will settle at the top once cooled. You can spoon out or leave.
12. Reheat portion size of choosing to enjoy when ready as broth or add to your favorite stews, soups, or sauces.

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