It’s winter and these cold months really do take a toll on our body and health. If you are feeling under the weather or just looking for a kick start, fear not we got you covered! We have put together a Homemade Healing & Immune-boosting Broth & Soup Series that is sure to cure the chills. Catering to any dietary restrictions we have a Chicken, Beef, and Veggie Broth that is packed with essential vitamins and nutrients to help give you the boost you need.
Kicking off our series is our first Recipe, Homemade Grass-fed Beef bone broth made with Turmeric & Ginger a key superfood ingredient.
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What is Bone Broth?
According to MedicalNewsToday, “Bone broth is a liquid containing brewed bones and connective tissues. To make bone broth, people use cow, chicken, and even fish bones.” Bone broth has traditionally been made using animal bones which are boiled in a cooking pot to extract the flavors and nutrients. By roasting the bones first, it adds a darker color and more caramelized flavor to the broth. You can drink the broth as it is or use it in sauces, gravies, and soups.
Benefits of Bone Broth
Bone broth is highly nutritious because it contains bone marrow and additional vegetable ingredients used to enhance the benefits. Bone marrows contain iron, vitamin A & K, selenium, and zinc to list a few. It also contains the protein collagen which will likely turn into gelatin when cooked which has important amino acids. Bone broth can aid in digestive health, fight inflammation, and improve joint health.
Difference Between A Grass-Fed vs Grain-Fed
You know the saying, “you are what you eat?” This also applies to all living things such as cows. Cows being fed on grains are typically using a soy or corn base with small amounts of dried grass to be fattened quickly according to Healthline. While on the other hand, grass-fed cows eat mostly grass and contain less total fat such as monounsaturated fat and up to 5 times more omega-3. We suggest checking out your local butcher shop that carries organic and grass-fed beef.
Benefits of Turmeric & Ginger
- Turmeric – Turmeric contains curcumin, a substance with powerful anti-inflammatory and antioxidant properties. Like ginger, it can help support immune functions, with skin conditions, and aids in brain health. Juice this in its natural form with ginger for an immune-boosting power shot.
- Ginger root (Ginger) – Mentioned by Healthline, “Ginger is a flowering plant that originated in Southeast Asia. It’s among the healthiest (and most delicious) spices on the planet. It belongs to the Zingiberaceae family, and it’s closely related to turmeric, cardamom, and galangal.” It contains medicinal properties that can help with osteoarthritis, drastically lower blood sugar, and treat chronic indigestion to name a few.
Spices are a great way to add some extra benefits to your soup.
- Star Anise
- Black Cardamom
These spices help aid in combating viruses and infections, improve digestion, and detoxify the body. In addition, it is rich in antioxidants that can boost the immune system, regulate blood pressure, and much more.
Did You Know?
We did our research and we found that “Bone broth dates back to prehistoric times when hunter-gatherers turned otherwise inedible animal parts like bones, hooves, and knuckles into a broth they could drink.” Hence, this is how we continue to improve our longevity since the beginning of time.
OUR NOTES: For an even stronger bone broth let simmer for an additional 5-8 hours totaling about 12 hours. This bone broth is amazing and fast to cook but to enhance the flavor further if you have time simmer longer! Also, the quality of the bones is super important so make sure to look for Grass-Fed Beef bones!
How To Make Beef Bone Broth
Tools used: Large Stockpot or Dutch Oven, Measuring Cups & Spoons, Sheet Pan, Parchment Paper, Cooking Gloves, Soup Ladle, Tongs, Mesh Strainer, Large Bowl, Wooden Cooking Spoon, Large Weck Jar or 32oz Mason Jar, Knife, Chopping Board
Servings: 6 Cups | Course: Soup | Cuisine: American
- 3 lbs Beef Knuckle Bone
- 2.5 lbs Beef Shank/Bone Marrows
- 12 Baby Carrots (diced)
- 3 Celery Stalks (diced)
- 1 Whole Yellow Onion (halved with skin-on)
- 2 Whole Tomatoes (quartered)
- 8 Cloves Garlic (peeled)
- 2-3 Inches Fresh Ginger (quartered w/ skin-on)
- 1 Inches Turmeric (quartered w/ skin-on)
- 5 Sprigs Fresh Thyme
- 2 Sprigs Fresh Rosemary
- 1/4 Ponderosa Lemon (juiced and reserved lemon for broth)
- 2 Bay Leaves (fresh or dried)
- 1 Cinnamon Stick
- 4 Whole Star Anise
- 4 Whole Allspice
- 1 Tsp Whole Peppercorn
- 4-5 Whole Cloves
- 10 Cups Water
- 1/2 Cup Apple Cider Vinegar
- Grey Coarse Salt
- Fresh Cracked Black Pepper
- Avocado Oil (or any neutral tasting oil)
Prep: 30 minutes | Cook: 5 hours 40 minutes
Time needed: 6 hours and 10 minutes.
- Preheat the oven at 375°F. Line your baking sheet with parchment paper and set it aside. Begin by cleaning the bones. Then apply a generous amount of salt, pepper, and oil.
- Using a glove massage seasoning into bones.
- Peel your cloves of garlic and cut your onion in half with the skin on.
- On your lined sheet pan, place your beef bones, garlic, and onion. Add additional salt, pepper, and oil to ensure everything is well coated. Roast in the oven for 35-40 minutes at 375°F.
- Have your celery and baby carrots chopped. Quarter your tomatoes, ginger, and turmeric. Wash your herbs!
- Place your roasted beef bones, garlic, and onion into a large Dutch oven or pot.
- Add the vegetables, fresh herbs, and spices to the Dutch oven. Squeeze the juice of your ¼ Ponderosa Lemon and add the piece of lemon in as well.
- Add in water and apple cider vinegar. Cover and bring to a boil.
- Once at a boil, lower the stove to a low simmer and cook for 4-5 hours skimming scum and fat off the top as you go. If desired, cook uncovered for the last 30 minutes to help thicken and strengthen the flavor of the broth.
Note: For an even stronger Bone Broth let simmer for an additional 5-8 hours totaling about 12 hours.
- In a large bowl, place your mesh strainer inside. Remove all the bones and solids from the broth. Strain well!
- Once you have just the broth remaining, transfer the bone broth into your large mason jar or weck jars to store in the refrigerator. Might we suggest using an ice cube tray to freeze for later use? (This always comes in handy)
- Pour into a Mug and sip away all the aches and pains! Mmm…