I often say that whether our parents knew it or not, when it came to nutrition, they had it right all along. Bone broth, once thought of as only low-cost fillers to enhance flavor to soups and stews and used as broth, turns out to be the “new liquid gold.” Bones once used for broth now command a high price if you can find them. Organic grass-fed bones are by far the most sought-after commodity in the foodie world. They are loaded with minerals. Collagen, iron and the go-to meal for dieters seeking a “flat belly.”
Bones can be placed in a crock pot and cooked for 24 hours or longer on low. Water is added as needed. Below is a simple recipe for stewing broth. It is delicious. Use a nice piece of garlic and add vinegar to ensure your broth will gel. Use Bay leaves, thyme, and other savory herbs to enhance flavor.
Recipe
4 lbs bones beef (organic and grass-fed)
1 c apple cider vinegar
1 whole garlic lightly crushed whole
Bay leaves 4-5 leaves whole
6-7 sprigs Herbs- thyme, rosemary or oregano. Tie herbs in a small bundle with kitchen strings and remove after broth is complete.
2 c vegetables, carrots, celery, onions
No salt or pepper is necessary until cooking is complete. The garlic, herbs and vegetables along with the flavor of the bones suffice.
Set bones in a crockpot. Add all ingredients except vegetables. Fill to top with water. Place lid and set on high for 2 hours then turn to medium heat 20 hours. You can now add vegetables to cook the last 2 hours. They are used to further enhance flavor. Discard with herbs after cooking. After cooking is complete, set to cool. Remove all bones and vegetables into a bowl. Let bones drain and place liquid back into
Thank you for these recipes it was great to meet you at farmers market looking forward to making the tea and soup