Beef Bone Broth

I'm hopping on the bone broth band wagon!

There is a lot of discussion currently around the health benefits of bone broth. Drinking a cup of this daily is said to be so nutrient rich that it has quickly become a phenomenon. Bone broth is immune boosting containing healing compounds like collagen, glutamine, glycine and proline. Collagen alone will heal your gut lining and reduce intestinal inflammation. And inflammation is said to cause many ailments.

Did this hook you yet? I could easily use just a fraction of these benefits so I might as well give this a try. For starters though this recipe is absolutely delicious. I won't mind drinking a cup of this a day when it tastes this good!

Tip - make friends with your butcher. While many markets sell beef bones often used for soups, most butchers simply throw them out.

Shopping List:

3 lbs of a variety of been bones

2 large carrots - quartered

3 celery stocks - chopped in half

2 onions - quartered

2 heads of garlic - cut directly in half (yes the entire head)

1 bundle of herbs - parsley, rosemary, thyme and sage

1 small can of tomato paste

S&P

1. Preheat your oven to 400 degrees. Toss all ingredients (minus the herb bundle) on a sheet tray. Open a can of tomato paste and spoon randomly wherever. Roast for 45 minutes.

2. Add all ingredients to a large soup pot or a slow cooker. Toss in the herb bundle, S&P and fill with water. Cook for 18-24 hours on medium-low heat. Strain and store.

Tip - the broth should keep for about a week. Freeze in week size portionable containers to make it easy on yourself. All you will need to do is take a new one out when ready and defrost!

Are you feeling healthier yet?