Making Bone Broth Is NOT Hard, It Just Needs Time To Steep...

I'm in the tea industry and I know in order to make a good cup of tea you need to let it steep. If you take the tea out too early or too late or use the wrong water temp, you won't extract the flavor or the health benefits and ultimately you are left with a bad cup of tea:-(

Same goes for bone broth...Ultimately, it's not hard to make, you just throw a bunch of bones and veggies in a pot, but you need to let simmer for the appropriate amount of time so you can reap the benefits...depth in flavor, health benefits and gelatin...

Today I'm cooking beef broth, but you can use this recipe to any type of broth the only real difference is the time it takes for the broth to simmer in order to seep the nutrients from the broth...

Cooking Bone Broth:
Beef, Buffalo, Lamb, Pork : 18 - 48 hours
Chicken, Duck, Turkey : 12 - 16 hours
Fish (any type) : 4 -6 hours

Ingredients

3-4 lbs (Beef) Bones

1 Large Yellow Onion, Chopped

1 Bunch Celery, Chopped

4 Large Carrots, Chopped

1 Leek, Chopped (Optional)

1 Jalapeño (Optional)

1-2 TBS Coconut Oil

Instructions

1. In a big pot heat the coconut oil.

2. Sear the bones on all sides.

3. Take out bones and set aside.

4. Sweat the onions.

5. Add the rest of the Mirepoix (French for the mixture of veggies in the ingredients minus the leeks and jalapeño - that's my twist) and saute.

6. Add the bones back in and add water until bones and veggies are completed covered plus a couple more inches. 

Today instead of water I used the water bath I blanched some beets, sweet potatoes and celery root in - just for add flavor!

7. Bring water to a boil. Cover with lid, slightly off and bring heat to simmer. Allow the bones to simmer in the pot for 18-48 hours. I usually start simmering them mid-day on Sunday and take them off after work Monday night.

8. Note, see below, there is film that coats the top as it cooks. In culinary school we used to scrape it off because we wanted absolutely clear bone broth, but now I just leave it. It's fat that floats to the top and after it cools it hardens and I use it to cook with, instead of butter or oil as a fat to sauté or pan fry with I use this stuff (its free, grassed, and homemake)...so you might think about saving it, but in order to save it DO NOT scrape it off the top, instead after you remove the veggies and broth strain the broth and chill the broth...Only then the fat will harden at which point in time you can easy remove & reserve!

9. After simmering the broth for hours, remove the veggies & meat. I actually save the deboned meat and veggies for dogs. I mix this with some kibble and they love it. Then you strain the broth using a cheese cloth. I rubber band the cheese cloth around a pitcher. Don't wrap it too tight or the broth will pour all over the place. I keep it in a pitcher because it is easy to pour to reheat.

10. I reheat and pour in my mug and head to the gym. So next time you see me with mug, ask me if that is bone broth I'm drinking. It makes me feel better than coffee, so I bet the answer is 'YES, would you like to try?'