How to Make Bone Broth

How to Make Bone Broth

The most important ingredient are the quality of the bones you are using to make your broth.

Know your rancher and the conditions in which the animals are raised.  Do not purchase beef that has been raised on man-made permanent pasture or hay.  Both of these are full of chemical pesticides and fertilizer….Find a rancher whose property has enough native grasses to feed animals 365 days of the year 24-7…if there isn’t any natural grass those animals are being fed something and that will negate the health benefits of “GRASS-FED”.  We seek out grass-fed because the very important healthy Omega 6 and Omega 3 are in the correct balance and nourish us on a cellular level.  Try to find a rancher who raises animals from BIRTH to HARVEST only on 100% grass.  A rancher who doesn’t BUY the cattle and then put them on grass for 30 to 90 days….that isn’t truly pure GRASS FED.

Bone Broth is made up of 4 elements:

  • Meat
  • Marrow
  • Minerals
  • Collagen.

Bones have different characteristics so pay attention to the attribute of the bones you buy.

 For example: 

  • Joints – Mineral
  • Hocks – Collagen & Mineral
  • Marrow Bones – Marrow & Mineral
  • French Marrow Bones – Meat-Mineral-Marrow-Collagen
  • Oxtail – Meat-Mineral-Marrow-Collagen
  • Rib Bones –  Mineral & Marrow
  • Short Ribs – Meat-Mineral-Marrow-Collagen

Remember that you can boil bones 5-6 times so think long term.

Choose your starting bones to incorporate what you’re trying to achieve and remember that you will need to “feed the pot”.  What does that mean?  Purchase a package of small marrow bones and with each boil ad a fresh marrow bone.

If you run out of collagen then ad a hock or tendon.

Toast the bones in an oven preheated to 400-450 degrees for 15 minutes.

Sautee diced carrots-celery-onions [mirepoix] in a stable saturated fat [Coconut-Avocado Oil, clarified grass-fed butter, Rendered grass-fed beef fat [GRAISSE].

Place bones into the pot and cover with water……add 1 Tablespoon of Apple Cider Vinegar in each boil.  Season to your taste.

If you have toasted the bones do not skim anything off of the top of the pot….
that stuff is grass-fed fat and marrow and heals your body.

Save your bones, place them in a bag and keep them in the freezer until the next boil.