Traditional Bone Broth – Why is It Important Today

Broth, made from the bones of animals, has been consumed as a source of nourishment for humankind throughout the ages. Because of our fast paced lives and the decrease in home cooking broth is not made. Broth is a valuable food and a valuable medicine, much too valuable to be forgotten or discounted in our modern times.

 

Traditional-Bone-Broth-Vitality-Inc

 

 

Why Broth:

~ provides the minerals: calcium, magnesium and potassium

~ it’s anti-inflammatory

~ heals the GI tract

~ spares protein

~ aids in the digestive process

~ base for soups

 

Beef Stock: 

  • 4-5 pounds of various bones (marrow bones, oxtail bones, meat bones and calves foot)
  • 5-6 quarts of water (enough to just cover the bones)
  • 1/2 cup vinegar
  • 10 stalks of chopped celery
  • 3 coarsley chopped onions
  • 5-6 chopped garlic clove
  • 1 several sprigs of fresh parsley tied together and one bay leaf
  • 1-3 T crushed peppercorns
  • 1/2 cup of red wine
  • Salt to taste when consumed
  1. Place the non-meaty bones in a large stockpot and add water and vinegar. Let sit for 1 hour.
  2. Place the meaty bones in a roasting pan and roast at 350 degrees until well browned. Place the bones in the stockpot with the other bones. Pour out the fat and deglaze the roasting pan, first using red wine and then cold water. Add this liquid to the stockpot.
  3. Only use enough water to cover the bones.
  4. Bring to a boil and skim the foam off the top. Reduce heat and add the celery, onions and spices.
  5. Cover stockpot, leaving it partially open. Simmer stock at least 12 hours. it can be simmered 24 hours.
  6. After the stock has simmered, remove bones and skim the celery, onions, thyme, and garlic. I throw all the above away. Place stock in the refrigerator long enough so that the fat rises to the top. Take the fat off, it will be hard. You can use the fat to sautee vegetables or throw out.
  7. You can freeze the stock in glass containers, but only fill it 3/4 of the way and do not shut the lid very tight, because it expands. Or put stock in small serving size containers and refrigerate. The stock should be very thick and gelatinous and deep brown as a result of deglazing.
  8. The stock will keep up to a week in the refrigerator.
  9. Salt to taste. Consume 8-12 ounces daily. I like to add butter to mine, making it a perfect snack, or consume before a meal to aid in digestion.

 

 

I would love to hear how your beef stock turned out for you. Feel free to ask any questions.

Your thoughts/comments are appreciated.

 

Be Healthy for a Lifetime!

Regards,

Linda DeFever, CPT

 

Beef Stock
Author: 
 
Ingredients
  • 4-5 pounds of various bones (marrow bones, oxtail bones, meat bones and calves foot)
  • 5-6 quarts of water (enough to just cover the bones)
  • ½ cup vinegar
  • 10 stalks of chopped celery
  • 3 coarsley chopped onions
  • 5-6 chopped garlic clove
  • 1 several sprigs of fresh parsley tied together and one bay leaf
  • 1-3 T crushed peppercorns
  • ½ cup of red wine
  • Salt to taste when consumed
Instructions
  1. Place the non-meaty bones in a large stockpot and add water and vinegar. Let sit for 1 hour.
  2. Place the meaty bones in a roasting pan and roast at 350 degrees until well browned. Place the bones in the stockpot with the other bones. Pour out the fat and deglaze the roasting pan, first using red wine and then cold water. Add this liquid to the stockpot.
  3. Only use enough water to cover the bones.
  4. Bring to a boil and skim the foam off the top. Reduce heat and add the celery, onions and spices.
  5. Cover stockpot, leaving it partially open. Simmer stock at least 12 hours. it can be simmered 24 hours.
  6. After the stock has simmered, remove bones and skim the celery, onions, thyme, and garlic. I throw all the above away. Place stock in the refrigerator long enough so that the fat rises to the top. Take the fat off, it will be hard. You can use the fat to sautee vegetables or throw out.
  7. You can freeze the stock in glass containers, but only fill it ¾ of the way and do not shut the lid very tight, because it expands. Or put stock in small serving size containers and refrigerate. The stock should be very thick and gelatinous and deep brown as a result of deglazing.
  8. The stock will keep up to a week in the refrigerator.
  9. Salt to taste. Consume 8-12 ounces daily. I like to add butter to mine, making it a perfect snack, or consume before a meal to aid in digestion.
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About Linda DeFever

Linda DeFever, Founder of Vitality, Inc., Health for a Lifetime has successfully coached individuals achieve their fitness goals, advance beyond rehabilitative exercise, coached athletes to excel in their sport and taught people the value of a healthy diet, so they can reach their ideal weight.

Linda's passion is to teach individuals how to lead healthier lives through eating and moving correctly. Each person is unique and each person's program is individualized to meet their needs and goals.

Consults are not limited to local area and can be done in person, by phone or Skype.

Call Linda today for your Free Consultation at 847.722.4376.

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