the most basic bone broth, aka magical healing juice

PALEO | WHOLE30| GLUTEN-FREE | DAIRY-FREE

Time start to finish: over 24 hours (active time: 5-25 minutes)
Difficulty level: easy peasy

Today was huge for many reasons!

  1. It was the first day I didn’t feel like absolute death after several days of some strange flu-like virus. Yay health!
  2. LeanKit, the wonderful company where I work, won the Company of the Year award by a local tech council.
  3. I got to try Nashville’s newest ramen place with my beautiful friend Julia and it was delicious. I absolutely loved that the broth was made from locally sourced pork — and that it’s actually bone broth!

Bone broth has been a recent obsession, since I learned about all of its magical healing powers — and figured out how easy it is to make. I’m the furthest thing from an expert, but Balanced Bites has a very informative podcast on how bone broth is officially genie-level as far as nutritional wish-granting is concerned. Better gut health, joint health, better skin… you name it.

Making it is as easy as throwing a bunch of stuff in the crockpot. The result is a savory, delicious broth that can be enjoyed straight-up, or used as the base of a soup. It’s great in tom kha gai. That soup was such a healer this week when I was sick — full of protein and disease-fighting goodness. If chicken noodle soup is Jewish penicillin, is tom kha gai Thai penicillin? Sure. 

This recipe is adapted from Diane Sanfillippo’s recipe in her book Practical Paleo (on sale at Amazon!). 

INGREDIENTS

  • 2 lbs. of the really weird beef bones, like marrow and oxtail (you can find a big 2-lb. pack of bones in the frozen section of Whole Foods – thaw before proceeding)
  • 2 Tbsp. unfiltered apple cider vinegar
  • 2 tsp.+ sea salt
  • about a gallon of filtered water
  • several cloves of garlic, peeled and smashed

INSTRUCTIONS

  1. Place the bones in a crockpot, and then add everything else. Run it for about an hour on high, then turn it to low. Keep heating the broth on low for about 24 hours.
  2. Allow broth to cool in the fridge, then skim off the fat from the top and discard. Fish out the garlic as well.
  3. Pour into quart-sized containers and keep in the freezer until ready to use. Enjoy!

 

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