Traditional bone broth is as healing and nutrient dense as it is easy to make and versatile. Linked to improved digestion and immune support, it holds a spot in my Top 5 Gimmick-Free, Budget Friendly Superfoods.
It’s perfect for any recipe that calls for stock or broth and as a base for soups and stews. You can also enjoy it warmed up before or after meals on its own.
- 4 quarts of filtered water
- 1.5- 2 lbs of beef bones (ideally grass-fed, marrow or knuckle bones are best)
- 1 head of fresh garlic (cloves peeled and crushed)
- splash of unfiltered, unpasteurized apple cider vinegar
- sea salt to taste
- Place all ingredients in a slow cooker and set the heat to “high”
- Once the contents come to a boil, reduce the heat setting to “low”
- I like to leave them on for as long as possible to best draw the nutrients and gelatin from the bones; typically 24 hours and up to 48 hours
- Turn off the crockpot and allow the broth to cool
- Remove the larger pieces of bone and strain the broth through a fine mesh metal strainer
- Place the cooled broth into glass jars for storage in the fridge (stays fresh for a few days) or pour into freezer-safe containers
After it’s refrigerated, the broth should hold a consistency similar to jello (indicating the presence of lots of gelatin – amazing for you!). If you find your broth’s consistency isn’t gelatinous, not to worry – it’s still packed with minerals and nutrients.
This recipe is based on the Mineral Rich Bone Broth recipe at Balanced Bites.