by manna nutrition & wellness
“every word of God proves true; He is a shield to those who take refuge in Him.”
proverbs 30:5
and now, for the recipe you’ve all been waiting for;
homemade beef bone broth.
i will never stop preaching about all the benefits of bone broth- both when added to soup or drunken on its own !
full of collagen, with a full spectrum of amino acids, it is a necessity for
healthy bones, skin, nails, hair, your immune system, and gut microbiome !!
the best part,
you not only get bone broth, you get all the fat that comes with it, which you can easily peel off and use for cooking on other recipes! double the benefits !
homemade beef bone broth
prep time 40 minutes
cook time 12-24 hours
makes 32-48 oz
ingredients:
2 lb beef marrow bones
5 large carrots, chopped
3 large celery stalks, chopped
1 large onion, cut into quarters
3-4 cloves of garlic
1 tbsp apple cider vinegar
1 bay leaf
olive oil
salt to taste
pepper to taste
6-10 cups of water
directions:
preheat oven to 450 degrees. line a baking sheet with parchment paper and place beef marrow bones onto sheet.
sprinkle bones with olive oil, salt, and pepper.
once oven preheats, place baking sheet with bones on the center rack and roast for 45 minutes to an hour.
while bones are roasting, prep all the vegetables. chop up carrots and celery, and peel onion, cutting it into four quarters. the garlic cloves can be peeled, however should not be minced or smashed.
once bones are done roasting, take them out of the oven and place them into the slow cooker.
add carrots, celery, onion, and garlic to the slow cooker.
add water to the slow cooker. it should just cover the bones and vegetables. do not overfill the slow cooker with water, as broth may not become gelatinous if there is too much water.
add 1 tbsp of apple cider vinegar (it helps extract all the flavors of the broth), as well as salt, pepper, and a bay leaf.
place the slow cooker on low heat, and let it cook for 12-24 hours, or until all vegetables are completely cooked and the broth appears dark brown.
strain broth into a jar and let it cool. place into the fridge for a few hours, until the fat content solidifies on top.
the fat can either be kept in your bone broth, or you can easily skim it off the top with a spoon and use it for cooking.
after being refrigerated for a few hours, the broth should become gelatinous and can be used for cooking or drinking on its own !
broth can be stored in the fridge for up to a week.
enjoy !!
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