Beef bone broth is higher in total collagen and gelatin due to denser bones. It also has more calcium, phosphorus and magnesium, which all support cellular function. It has a more pronounced mineral flavor, which I personally like. But you can tone that down by adding a little more salt and lemon juice or fresh herbs before serving. Veggies add moisture, color, flavor, fiber and more anti-oxidants.
PrintMineral-Rich Bone Broth
Ingredients
Units
Scale
- 2.5-3 pounds marrow bones
- 1 lb grass-fed beef (choose whatever is on sale, with bones or without)
- 1 large onion, peeled and quartered
- 2 large carrots, scrubbed and cut into 2 inch chunks
- 2 large celery ribs, washed and cut int 2 inch chunks
- 1 bunch fresh parsley
- Salt and pepper
Instructions
- Preheat oven to 400.
- Pour a little olive oil in a large jelly roll pan and add all ingredients except parsley. Salt and pepper them, and roast for 35-40 minutes, or until you see some brown bits on the pan.
- Use tongs to transfer everything to a big soup pot and set aside. CAREFULLY pour the fat into a small bowl in the sink, and dispose of it when cool.
- On stovetop, pour a cup of boiling water into the pan and scrape up all of the brown stuff with a flat-edged spatula or wooden spoon. This will add flavor and color to your broth.
- Add the scraped liquid to the soup pot, then fill withcold water. Add the parsley.
- Bring pot to a gentle boil and remove any foam/scum that rises to the top.
- Transfer to a 215 degree oven and simmer for 24 hours. (Nothing more than a gentle bubble every few seconds.)
Notes
The beef meat adds color to the broth, and balances the mineral flavor. Let cool for at least an hour before straining and transferring to containers. Refrigerate overnight, and remove layer of fat from the surface in the morning.
