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Homemade Bone Broth

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Bone broth is one of the most healing foods you consume and has some incredible health benefits. Rich in nutrients like gelatin, collagen and glycine, bone broth can help heal your gut lining, improve joint function and boost skin health! On top of being an all around superfood, bone broth is one of the essential keto-friendly foods everyone should know how to make. Drinking bone broth is one of the best ways to replenish electrolytes and eliminate the symptoms of the dreaded "keto-flu". <h4><p style="color: rgba(20, 117, 135, 1)">The Magic Behind Bone Broth...</p></h4> Thanks to its health benefits, bone broth is an established superfood and many effective diets have embraced its healing properties, including the ketogenic diet. Bone broth is recognized as a healing food because of its high concentration of minerals and anti-inflammatory amino acids, as well as being one of the only food sources of the gut-healing proteins collagen and gelatin. Some of the benefits from bone broth include, treating leaky gut syndrome, overcoming food intolerances and allergies, Improving joint health, Reducing cellulite, Boosting the immune system and obtaining key electrolytes that are essential while eating Keto. When switching to the keto diet, chances are you’ll be eating more animal fats and proteins than you’re used to. While it’s true that you’ll be receiving plenty of nutrients from these sources, one of the concerns with eating a diet richer in animal protein is over-consuming an amino acid called methionine. Methionine is found in egg whites, fish, chicken and beef. It acts as an antioxidant and helps us metabolize the food we eat. But you know the saying: “Too much of a good thing is a bad thing.” Methionine is only good for us in the right amounts. When we consume too much of it, it can build up in our blood and lead to symptoms such as muscle weakness, liver damage, and neurological problems. But guess what? Bone broth balances the methionine in your body. <h4><p style="color: rgba(20, 117, 135, 1)">Why Oxtail and What exactly is it?</p></h4> Oxtail is literally the tail of the cow with the skin removed. The advantage of using oxtail is that it yields 3 superfoods: bone broth, tender oxtail meat and tallow. Tallow is great when used for cooking the same way as ghee or lard. When using Oxtail in Bone Broth specifically the health benefits include nutrients such as Calcium, Vitamin B12, Iron and Vitamin B6, as well as enhances the benefits listed above. <h4><p style="color: rgba(20, 117, 135, 1)">Homemade Bone Broth</p></h4> <h5>Prep Time: 10 minutes | Cook Time: 10 hours | Serves: 6-8 cups<h5> <h5><p style="color: rgba(20, 117, 135, 1)">Ingredients:</p></h5> * 3.5 pounds oxtail or mixed with assorted bones (chicken feet, marrow bones, etc.) * 1 medium parsnip or parsley root * 2 medium celery stalks * 1 medium white onion, skin on * 5 cloves garlic, peeled * 2 tablespoon apple cider vinegar or fresh lemon juice * 2-3 bay leaves * 1 tablespoon sea salt * 8-10 cups water, enough to cover the bones, no more than 3/4 capacity of your slow cooker <h5><p style="color: rgba(20, 117, 135, 1)">Instructions:</p></h5> 1. Peel the root vegetables and cut them into thirds. Halve the onion and peel and halve the garlic cloves. Keeping the onion skin on will help the broth get a nice golden color. Cut the celery into thirds. Place everything into the slow cooker and add the bay leaves. 2. Add the oxtail and bones. You can use any bones you like: chicken, pork or beef, with or without meat. 3. Add 8-10 cups of water or up to ⅔ of your slow cooker, vinegar or freshly squeezed lemon juice and bay leaves. Make sure you use the vinegar or lemon juice – this will help release more minerals into the broth. 4. Add sea salt. 5. Cover the slow cooker and cook for at least 6 hours (high setting) or up to 10 hours (low setting). To release even more gelatin and minerals, you can cook it up to 48 hours. To do that, you'll have to remove the oxtail using tongs and shred the meat off using a fork. Then, you can place the bones back to the pot and cook up to 48 hours. 6. Remove the large bits and pour the broth through a strainer into a large dish. Discard the vegetables and set the meaty bones aside to cool down. 7. When the meaty bones are chilled, shred the meat off the bone with a fork. 8. Use the broth immediately or place in the fridge overnight, where the broth will become jelly. Oxtail is high in fat and the greasy layer on top (tallow) will solidify. Simply scrape most of the tallow off (as much as you wish). 9. Keep the broth in the fridge if you are planning to use it over the next 5 days. For future uses, place in small containers and freeze.

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