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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***

 

Directions:

  • 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.
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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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