Bone Broth Renewal for Digestive Solace
Bone broth is a nutritious liquid made by simmering animal bones and connective tissue in water for an extended period of time. It is a good source of protein, minerals, and collagen, and has been shown to have many health benefits, including reducing inflammation, improving digestion, and boosting the immune system. This recipe for bone broth is simple to make and requires only a few ingredients. The first step is to roast the bones in the oven to brown them. This will give the broth a richer flavor. The bones are then transferred to a stockpot and simmered with vegetables, herbs, and spices for 24-48 hours. The broth is then strained and can be served immediately or stored in the refrigerator for later use.
Bone broth has been a staple in traditional diets for centuries. It was once a common way to use up leftover bones from butchered animals. Today, bone broth is gaining popularity again as people become more aware of its health benefits. There are many different ways to make bone broth, but this recipe is a good starting point for beginners. I first learned about bone broth from my grandmother. She used to make it regularly and would often give me a bowl when I was sick. I always loved the taste of bone broth, and I found that it always made me feel better. As I got older, I learned more about the health benefits of bone broth and I started making it myself. I now make bone broth regularly and I find that it is a great way to improve my health and well-being.
Bone Broth Renewal for Digestive Solace Bone Broth Renewal for Digestive Solace Bone Broth Renewal for Digestive Solace Bone Broth Renewal for Digestive Solace
Prep time: 30 | Cook time: 1440 | Serves: 4
Ingredients
  • 2 lbs grass-fed beef marrow bones
  • 1 onion, peeled and quartered
  • 3 carrots, peeled and chopped
  • 4 celery stalks, chopped
  • 2 cloves garlic, minced
  • 1 tbsp apple cider vinegar
  • 2 bay leaves
  • Fresh parsley or thyme for garnish (optional)
Instructions
  1. Preheat oven to 400°F (200°C).
  2. Spread bones on a baking sheet and roast for 30 minutes, or until browned.
  3. Transfer bones to a large stockpot.
  4. Add onion, carrots, celery, garlic, apple cider vinegar, bay leaves, and enough water to cover the bones by about 2 inches.
  5. Bring to a boil, then reduce heat and simmer for 24-48 hours, skimming off any foam or impurities that rise to the surface.
  6. Strain the broth through a fine-mesh sieve.
  7. Let cool slightly before serving or storing.
  8. Garnish with fresh parsley or thyme, if desired.
Why It Works
  • Roasting the bones before simmering them gives the broth a richer flavor.
  • Simmering the bones for an extended period of time extracts the nutrients from the bones and connective tissue.
  • The vegetables, herbs, and spices add flavor to the broth.