From supporting a healthy immune system and gut, to protecting your joints and increasing bone strength, the health benefits of bone broth are well documented. Bone broth is a rich source of collagen (which comes from beef plate and knuckle bones), which is also naturally occurring in the body as a joint protector and stabilizer, and has a high concentration of minerals.
Drink it straight up, use it to cook grains, or as the base for soups and stews.
Makes about 3 quarts
- 3 pounds Carman Ranch special beef plate soup bones
- 3 pounds Carman Ranch beef marrow and knuckle bones
- 2 tablespoons olive oil
- 1/4 cup organic apple cider vinegar
- 2 onions, cut in large chunks
- 3 carrots, cut in 1-inch lengths
- 3 ribs celery, cut in 1-inch lengths
- 2 bay leaves
- 1 tablespoon sea salt plus more to taste
- 1 teaspoon black peppercorns
- 1 bunch of parsley
- 1/2 bunch thyme
- 1 head garlic, cut across the equator to expose the cloves, optional
Preheat the oven to 350 degrees. Arrange the bones in a single layer in a roasting pan or on a baking sheet with a rim. Drizzle with the olive oil and place the pan in the oven. Roast 30 to 40 minutes, or until the bone have browned and slightly and developed some color.
Drain any fat from the pan and place the bones in a large (3 to 4 gallon) stockpot. Cover the bones with cold filtered water to cover by 3-inches (about 6 quarts), add the vinegar and let sit for 30 minutes. The acidity in the vinegar helps make the nutrients in the bones more readily available.
Bring the contents of the pot to a vigorous boil over high heat. Reduce the heat to a simmer and continue to simmer uncovered for 2 to 3 hours.
Remove the foam and impurities that float to the surface of the broth with a big ladle during this time, checking every 20 to 30 minutes. (Grassfed animals typically produce far less of these impurities than conventional animals.)
Add the remaining ingredients to the pot, return the broth to a boil, reduce the heat and continue to simmer, uncovered, for a minimum of 5 hours, or as long as overnight (between 10 and 15 hours
Remove the meat and bones using a slotted spoon and strain the broth through a fine mesh sieve into a heatproof bowl to cool. Ladle into quart jars and store in the refrigerator for up to 5 days, or freeze for later use.