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Wellness / January 22, 2017

Recipe: Beef Bone Broth

Written by: Alix Brossette

There’s probably no food on this planet more nutrient-rich than a properly-made beef broth. It’s also rich in collagen, which serves as an anti-inflammatory agent.

I actually drink this stuff when camping—it makes for a great morning or afternoon snack on the trail or a quick post-workout recovery drink.

But most people prefer to use it in a stew. I’ll share that recipe next week.


Nutritional info (per cup):

  • Calories: 57
  • Total fat: 0.35 grams
  • Total carbohydrates: 0.83 grams
  • Total protein: 10.5 grams

Ingredients (makes 64 cups):

  • 3.5-5 lbs. of GRASS FED beef or PASTURED chicken bones (from US Wellness Meats, your local farmer or Whole Foods)
  • 2-4 tbps. apple cider vinegar
  • 2-4 gallons filtered water***



  • Drop the bones into a slow cooker or large stock pot.
  • Add vinegar and enough filtered water to cover the bones. (If using frozen bones, only fill to cover 3/4 of the bones).
  • Program the slow cooker to cook on low for 8-10 hours, or put the stock pot on very low heat for the same period.
  • When (and if) a grayish layer of foam forms on top of the pot, skim it off. If the foam is not gray, leave it.
  • Remove the bones with a slotted spoon. Place them over a strainer that is sitting over a glass bowl. This way any drippings from the bones will fall into that bowl and not be wasted.
  • Discard the bones (your dog will appreciate them).
  • Pour the broth through the strainer again, this time into a large glass bowl or jar.
  • Drink some now, and store the rest for later. It will keep for about three days in the fridge, or for several months in the freezer.
about the author

Alix Brossette

Alix is a coach and licensed nutritionist whose trademark crazy, curly hair creates the perfect vibe for who she is - lots of energy, depth and discipline, which when tamed is inspiring and when wound tight (like her curls) is her driving force.

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