What was once known as your grandmother’s miracle cure for a cold or the flu is now the most popular health-food trend. The Bone Broth Miracle (Skyhorse Publishing, 2015) details everything you need to know about the many health benefits of this miracle soup. This excerpt comes from the section “Recipes.”
This is the most commonly used of all bone broths, and its nutrient profile is the densest; grass-fed beef contains CLA, ALA, Omega-3, and has strong anti-inflammatory properties. The flavor is easy to work into any meaty recipe once the broth is made, and it has a classic taste.
Basic Beef Bone Broth Recipe
• 5 lbs. beef marrow bones, raw or cooked leftovers
• 5 quarts water
• 2 tbsps apple cider vinegar
• 1 tbsp salt
• Optional: two bay leaves
Note: If you would rather make a different quantity, use the ratio of 1 pound of bones to 1 quart water, with 1 teaspoon salt and 1/2 tablespoon vinegar per pound of bones.
1. In a stockpot, pressure cooker or slow cooker, add bones.
2. If raw, brown if desired to increase flavor.
3. Add water, salt, and vinegar, cover, and bring to boil.
4. Reduce heat to a simmer, and cook, covered, 1–3 hours in a pressure cooker, 24–48 hours in a slow cooker, or 12–24 hours on a stove top. Add water as needed to stove top or slow cooker, and skim fat and film as it cooks.
5. Strain out bones and add salt to taste.
Find out more about the benefits of Bone Broth in The Health Benefits of Bone Broth.
This excerpt has been reprinted with permission from The Bone Broth Miracle by Ariane Resnick, CNC. Published by Skyhorse Publishing, 2015.