Bone broth is an amazing staple to have in your fridge/freezer. If you freeze in an ice cube tray you can easily add them to your cooking. You can use bone broth in so many things to elevate the dish, for example: Bolognese sauce, casserole, soup, curry or a nice hot drink instead of coffee! Benefits of bone broth are worth the time to make them, great for your gut health, full of collagen for your skin and joints, and a great source of amino acids to boosts your immune system and lower inflammation.

If you keep the veggie scraps (ends and leaves) you can add them to your broth as well, great way to reduce waste!

Serves 6

  • 12 cups of water
  • 500g of pasture-fed gravy beef
  • 1.3kg of pasture-fed beef soup bones
  • 2 large carrots
  • 1 large leek
  • 2 large onions
  • 3 cloves of garlic
  • 2 stalks of celery
  • 3 bay leaves
  • 1 tablespoon of apple cider vinegar
  • 3 teaspoons of black pepper (coarsely ground)
  • 2-3 pinches of salt

Best done in a slow cooker on low for 8-24 hours but a large stockpot will work fine.

1. Roast soup bones on a baking sheet in a 200C oven for 30-40minutes. Add bones, marrow, and all fat drippings directly to the slow cooker or stockpot.

2. Be sure to collect the fat stuck to the baking sheet by adding a few drops of water to the pan to deglaze- this adds both colour and flavour to your finished broth

3. Add chunky cut carrots, leek, onions, celery and garlic and the bay leaves.

4. Add water or fill slow cooker or pot to 2/3 with water, 2-3 pinches of sea salt, the pepper and 1 tablespoon if ACV (the vinegar helps to draw minerals from the bones).

5. Set the cooker to low and cook for 12-24 hours. The longer you cook it, the richer the flavour will be.

For stovetop: cover the pot to bring to a gentle boil. Reduce heat to a very low simmer and cook with lid slightly ajar, for at least 8 but up to 24 hours on the stovetop. The longer you simmer it, the better your broth will be, Add more water if necessary to ensure bones are vegetables are fully submerged.

Once finished, allow the broth to slightly cool and strain out the bones.
When cooled the broth will contain a floating layer of fat. The actual amount of fat in your bone broth soup may vary. Stir through-may be refrigerated and re-heated as you like.

Recipe from Metagenics Digestive hand book.


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