Homemade Beef Bone Broth

How are you nourishing yourself lately?

For me- it’s consuming nutrient rich homemade bone broths. During the winter, I tend to always have some simmering in a crock pot. I love how it warms my entire body up, especially during the winter months.

I’ve learned in an episode from the Wise Traditions Podcast, how important it is to Safety Signal. In short, this means for healing of our body, our body needs to feel safe. One way that we can safety signal is to have meals ready to go. The availability of food signals safety to our body and calms the nervous system. It means that we are not in famine and have plenty.

Making bone broth is really so simple! And it’s something that you can make during the weekend and then have available all week long.

I source my beef bones from the co-op in the freezer section each week during my grocery haul. But if you have a local farmer who has pasture raised beef, they should have beef bones on hand for purchase!

Bone broth makes for a caring gift to give to a friend or family who’s under the weather. Last weekend, a friend of mine brought me a mason jar filled with homemade beef bone broth after I was healing from being sick.

This friend of mine gave me a tip when making bone broth. She adds vegetable scraps. So now, I keep a plastic bag in the freezer specifically for vegetable skins and scraps to add to my bone broth while it’s simmering. Red onion skins add a beautiful color! This method is great for lowering food waste, and using the entire vegetable.

Another tip is adding the apple cider vinegar. I’ve learned that the vinegar helps to draw out more minerals from the bones.

Allow this broth to wrap you in comfort and nourishment, right down to your very bones!

Recipe for Beef Bone Broth
Ingredients:
three large beef bones
1-2 teaspoons Celtic Salt
2.5 Tablespoons Apple Cider Vinegar
Vegetable Scraps (optional)
Water

Method:
Preheat oven to 425 degrees.
Rub salt into the bones.
Roast bones for 35-40 minutes.
Add bones into crockpot.
Fill Crockpot to the top with water.
Toss in any vegetable scraps.
Add apple cider vinegar.
Simmer on low for at least two days, but ideally three days.
After it’s finished simmering, strain the broth by setting a fine mesh strainer over a heat proof bowl.
Allow to cool to a warm temperature before covering and placing in the refrigerator.

You can freeze the broth, use as the base to soups, or sip from a mug. What I’ve been loving lately is to run a hot magnesium & lavender oil bath after returning inside from the cold, and sip on a hot cup of bone broth!