BEEF Bone BROTH
I love making my own beef bone broth. It’s so simple and is so nourishing year round, but especially in this grey dark season. I love having some on hand to mix in to whatever I’m making that day, using it as a flavorful base for almost any soup, or just simply sipping on for all the yummy bone broth benefits. While this can also be done with chicken, and I prefer to use bone-in or whole chicken for my chicken soups, beef bones have more minerals, nutrients and collagen.
Ingredients:
a pack of free range grass fed beef bones (I used 1.5lbs)
drizzle of olive oil
about 10 juniper berries
3 bay leaves
a small handful of peppercorns
1/4 cup apple cider vinegar
one small sweet onion roughly chopped
3 cloves crushed garlic
1 tbsp fennel seeds
sprinkle of salt and pepper
1 liter of hot water
While this is all I have in the ingredients, I like to add just about any vegetable to the broth that I have. I like to chop up carrots, celery and ginger as a few examples.
Steps:
Turn the oven on to 350 F. Put the bones on a baking tray and grind a bit of salt and pepper on the meat. Slide it into the oven and bake for about an hour or until the fats are sizzling and the aromas are starting to fill the air.
Take a large pot, I like to use a dutch oven and heat up some olive oil. Throw in your onions, garlic, fennel seeds, juniper, peppercorns and apple cider vinegar. Let everything roast for a few minutes and put in your bones as well as the fat that came out in the oven. Add in your water and bay leaves.
Let everything simmer for about 3-4 hours. Once ready, you can put everything through a sieve and and strain into jars or into ice cube molds to freeze for small portions in the future. You can either discard the bones as well or peel off the meat if there is any and eat the bone marrow. Yum!
Did you make this recipe? Post a picture and tag us @wellnesswithnilufer and let us know in the comments how it turned out and how you’re eating your bone broth!