Beef Bone Broth
~ Beauty Fueling Recipes: Part Two ~
There are some recipes that are meant to be staples in your home and this is one of them.
Beauty Benefits:
RICH in collagen, which is a protein that supports skin elasticity and overall joint health.
Promotes hair growth due to high amino acids, like proline and glycine, to strengthen hair follicles encourage growth, and strengthen nails.
Reduces inflammation helping soothe skin conditions like acne and eczema.
The gelatin supports gut health by healing the gut lining and improving digestion and nutrient absorption, which reflects in glowing skin.
Detoxes the body that supports the liver, promoting clear skin.
Rich essential minerals like calcium, magnesium, and phosphorus, contributing to healthy skin, hair, and nails.
Roughly chopped veggies and aromatics.
Defrost the bones before roasting.
This is all you need for seasoning but you can add more spices if you’d like.
Roasting the bones in the oven at 425 for at least 40 minutes is highly recommended because it releases more collagen but not required.
Liquid Gold for your skin, just be patient and let it simmer for at least 24 hours.
I know it’s going to be a good day when this is my view - perfect morning liquid line-up.
Click here for a satisfying pouring video.
Ingredients:
4 lbs beef bones (marrow bones or oxtail)
1 onion, quartered
2 carrots, roughly chopped
2 celery stalks, roughly chopped
1 garlic head, cut in half
1 lemon, cut in half
1 piece of ginger, roughly chopped
2 tbsp apple cider vinegar
2 bay leaves
1 handful of thyme and/or sage
2 Thai chilis (optional)
1 tsp black peppercorns or cloves
Water (enough to cover the bones)
Salt and pepper to taste
Optional spices: coriander, cumin, red pepper, etc
Directions:
Prep the Bones: Preheat your oven to 425°F. Place the beef bones on a baking sheet and roast for 30-45 minutes until browned. This enhances the flavor of the broth and produces more collagen.
Combine Ingredients: Transfer the roasted bones to a large stockpot or slow cooker. Add the onion, carrots, celery, garlic, ginger, garlic, Thai chilis, lemon, apple cider vinegar, bay leaf, and peppercorns/cloves.
Add Water: Pour enough water into the pot to cover the bones by about 1–2 inches.
Simmer: Bring the water to a boil, then reduce the heat to low. Simmer gently for 12–36 hours, skimming any foam or impurities that rise to the top. For a slow cooker, cook on low for the same duration.
Strain the Broth: Once done, carefully strain the broth through a fine-mesh sieve or cheesecloth to remove solids. Discard the bones and vegetables.
Season: Add salt, pepper, and optional seasonings to taste and let the broth cool.
Store or Serve: Store in the fridge for up to 5 days or freeze for longer. Serve warm as is, or use as a base for soups and recipes!
Side note: this was a sad morning -> I make these mistakes so you don’t have to.
