beef bone broth = liquid gold
i’ve been on a journey to heal my body after a herniated disc and to support my nervous system as much as possible. one of the best ways i’ve found to do this is by incorporating homemade bone broth into my routine. it’s packed with nutrients that support recovery, and making it from scratch ensures i get the maximum benefits.
here’s the recipe i’ve been loving—it’s simple, nourishing, and so worth the effort!
ingredients
• 2-3 lbs bones (beef, chicken, or both—pasture-raised is best if you can get it)
• 2 tbsp apple cider vinegar
• 1-2 onions, quartered
• 3-4 garlic cloves, smashed
• 2-3 carrots, chopped
• 2-3 celery stalks, chopped
• 2-3 bay leaves
• a handful of fresh herbs (parsley, thyme, or rosemary)
• 1 tsp peppercorns
• sea salt to taste
• 12-16 cups water (enough to cover the bones completely)
instructions
start by roasting your bones at 400° for 20-25 mins. this is optional but it adds extra flavor, i highly recommend!
1. add the bones, vinegar, onions, garlic, carrots, celery, bay leaves, herbs, peppercorns, and salt to a large pot or slow cooker. cover everything with water until the bones are fully submerged.
2. bring the pot to a boil. during the first 30 minutes, you’ll see foam and impurities rise to the top—just skim that off with a spoon.
3. turn the heat to low and let the broth simmer:
• for beef bones, simmer for 12-24 hours.
• for chicken bones, simmer for 6-12 hours.
check occasionally to make sure the bones are still covered with water, and add a little more if needed.
4. when it’s done, strain the broth through a fine mesh sieve into jars or containers.
5. let it cool completely, then store it in the fridge. a layer of fat will form on top—don’t throw it away. they are extra nutrients, and you can mix it in or skim it off if you prefer.
I'm so glad you're exploring the wonders of homemade beef bone broth! While my original post shared how it helped me personally, I truly believe this 'liquid gold' is a game-changer for so many aspects of health. If you're wondering why you should make it or how else to enjoy it, let me share a few more insights from my kitchen. First off, why bother making it from scratch when you can just buy it? For me, it boils down to control and potency. When I’m using raw beef bones, I know exactly what’s going into my pot—no weird additives, preservatives, or questionable sodium levels. Plus, homemade broth, especially when simmered for those long hours, is incredibly rich in collagen, amino acids like glycine and proline, and essential minerals. These are the building blocks that support not just my nervous system, but also my gut lining, joint health, and even the elasticity of my skin and hair. It’s a holistic boost you just don’t get with store-bought versions that often rely on powders and flavorings. To really maximize the goodness from your beef bone broth, here are a few extra tips I've learned along the way. Don't be shy about sourcing your bones; a mix of knuckle bones, marrow bones, and even oxtail will give you the richest, most gelatinous broth. And that initial step of roasting the bones at 400 degrees Fahrenheit for 20-25 minutes, as I mentioned in the recipe? It's not just for flavor; it also helps to release more nutrients and minerals, contributing to that beautiful golden bone broth. The apple cider vinegar isn't just a random ingredient either; it plays a crucial role in drawing out all those precious minerals from the bones during the long simmer in the pot. What if your broth doesn't 'gel' after cooling? Don't fret! It still has plenty of nutrients. It usually means you might need more collagen-rich bones next time, or perhaps a longer simmer time. Also, remember that beautiful layer of fat and bubbles that forms on top once it cools? That’s pure goodness! It's packed with fat-soluble vitamins and can be re-mixed into your broth or skimmed off if you prefer a leaner option. Beyond just sipping it warm, there are so many practical ways to incorporate your homemade beef bone broth into your daily meals. I love using it as a base for hearty soups and stews—it adds such depth of flavor! It's fantastic for cooking grains like rice or quinoa, giving them an extra nutritional punch. You can even use it to sauté vegetables, deglaze pans, or as a healthy liquid in your favorite sauces. Think of it as a nutrient-dense flavor enhancer for almost anything savory. Finally, let’s talk about storage. Once your golden bone broth is strained and cooled, you can keep it in glass jars in the fridge for about 5-7 days. For longer storage, I swear by freezing it. You can pour it into ice cube trays for convenient single servings, or into larger freezer-safe containers for up to 6 months. It thaws beautifully and means you always have a batch of wholesome goodness ready to go. Making your own beef bone broth might seem like a bit of an effort at first, but the rewards are truly immense. It’s a foundational food that supports your whole body, and knowing you’ve made it with love makes it even more special. Happy brewing!
slay