How to make the most nutritious bone broth

What is bone broth good for? I recommend bone broth as the No. 1 thing you should consume if you’re struggling with leaky gut, joint problems and even common skin concerns like wrinkles and cellulite.

Table of Contents Show

What Is Bone Broth Good for?
Beef Bone Broth Recipes
Nutrition Facts
How to Make Beef Bone Broth

Making this homemade recipe is one of the best ways you can reap all of the awesome beef bone broth benefits. Plus, making beef bone broth is a lot easier than you might think and is far healthier than store-bought versions. I hope you try making this delicious and nourishing beef bone broth recipe today.

What Is Bone Broth Good for?

Bone broths have been staples of traditional diets around the world for centuries. What are the benefits of bone broth? Not only are they both flavor- and nutrient-dense, they’re also easy to digest and able to boost internal healing thanks to key components like gelatin, which research shows can help support intestinal health and integrity.

In addition to gelatin and collagen, the long simmering of the beef bones and ligaments also releases beneficial amino acids like proline, glycine and glutamine. These amino acids are key to metabolic processes, including the support of bone mineral density, muscle tissue creation and repair. Glycine, in particular, protects against muscle wasting.

In case you were wondering, the benefits of beef bone broth and chicken bone broth are very similar, so you really can’t go wrong choosing either one!

What is the difference between bone broth and stock? They’re usually very similar or even exactly the same in terms of ingredients, but bone broths are typically cooked significantly longer than stocks. Broth is cooked for an even shorter time span than stock. So if you have to choose between the two, opt for bone broth every time.

Are you wondering: Can I drink bone broth on a fast? You certainly can. In fact, I’m a huge fan of periodically doing a bone broth fast.

Beef Bone Broth Recipes

People are sometimes at a loss for the best way to consume bone broth on a daily basis. Do you just drink bone broth? You certainly can, but there are so many ways you can use bone broth. Whether you choose chicken or beef bone broth, the options are pretty endless.

But wait, which is better: chicken bone broth or beef bone broth? That mainly comes down to personal taste preference. Choosing between the two can also be based on what goes better with a recipe.

Some recipes like Vietnamese pho or beef bone vegetable soup are clearly best with a beef bone broth. For other dishes like Baked Chile Relleno Casserole or Slow Cooker Chicken Gumbo, chicken bone broth is the perfect addition.

Here are some other mouthwatering ways to use beef bone broth:

Nutrition Facts

If you use all organic ingredients, you’ll be making a delicious organic beef bone broth recipe. It’s especially important to opt for organic bones to avoid factory-farmed meats. If you’re really short on time, you can always purchase high-quality bone broth from your local health food store, or try a protein powder made from bone broth.

The exact nutrition facts for beef bone broth will vary from batch to batch because it depends upon the exact ingredients you choose to use, how long you cook the broth for, how much fat you skim off the top, etc.

In general, homemade beef broth is low in calories and fat, contains a notable amount of protein and zero grams of sugar and carbs. The amount of sodium depends upon how much sea salt you use.

Is this a beef bone marrow broth recipe? It definitely is! I recommend opting for beef bones with marrow, which are naturally rich in collagen. To maximize beef bone broth nutrition and quality, the best bones for bone broth come from organically-raised and — in the case of beef — grass-fed animals.

How to Make Beef Bone Broth

Making beef bone broth is just as easy as making my chicken bone broth recipe. All you have to do is combine all of the ingredients in a slow cooker and let it simmer for at least 36 hours (that might require you to run three cycles on your slow cooker unless you have one that allows you to set it for 36 hours). This is truly a pretty effortless beef bone broth slow cooker recipe.

Otherwise, you can also cook on the stovetop in a large stock pot. (See below.)

Why so much more time than a chicken bone broth? It’s because the beneficial components of beef bones take longer to release.

Begin to place the ingredients in a 10-quart capacity slow cooker, starting with the beef bones. Add the veggies and remaining dry ingredients.

Add the water. For the stovetop version, bring to a boil over high heat, then reduce heat and simmer gently. For the slow cooker version, simply turn it on and set to 12 hours (be ready for two more cycles, so set your timer on your watch or in house).

For either version, skim the fat that rises to the surface occasionally. Simmer for 36 to 48 hours.

Remove from heat and allow to cool slightly. Discard all solids. Strain the remainder through a colander.

After straining, let stock cool to room temperature, cover and chill.

Place in the refrigerator and use within a week. Otherwise, you can freeze your homemade beef bone broth for up to three months.

That’s all! See, making homemade bone broth is not as hard as you’d think!

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4 pounds beef bones with marrow
4 carrots, chopped
4 celery stalks, chopped
2 medium onions, peel on, sliced in half lengthwise and quartered
4 garlic cloves, peel on and smashed
1 teaspoon sea salt
1 teaspoon whole peppercorns
2 bay leaves
3 sprigs fresh thyme
6 sprigs parsley
¼ cup apple cider vinegar
20 cups cold water

Place all ingredients in a 10 quart capacity slow cooker or large stock pot on the stove.
Add in water.
Turn on the slow cooker and prepare to cook for at least 36 hours, so that might mean 3 cycles on the standard slow cooker that has a maximum 12-hour setting (unless you can set your slow cooker for 36 hours).
If cooking on a stovetop, bring the large pot to a boil over high heat; reduce and simmer gently.
In slow cooker or pot, skim the fat that rises to the surface occasionally.
Simmer for 36 to 48 hours.
Remove from heat and allow to cool slightly.
Discard solids and strain remainder in a bowl through a colander. Let stock cool to room temperature, cover and chill.
Refrigerate and use within a week. Or freeze for up to 3 months.