It’s Fall y’all.
That means Bone Broth is back in the rotation. I used to spend beaucoup bucks going down to Belcampo on Third Street, getting my 16 ounce bone broth and spending more than any fancy latté drink at Starbucks. Let’s do it ourselves, shall we?
Wait, but why are we drinking Bone Broth? Besides the obvious deliciousness factor it has going for it, Bone Broth is packed with collagen which protects joints and helps you maintain beautiful and young looking skin. It’s also good for gut health which we all could use some help with. And lastly, it aids in speeding up your metabolism, supports immune function, and helps you detox, etc, etc.
Let’s get started, shall we.
3 pounds Grass Fed Beef Bones
(Oxtails, Knuckles, Shortribs, Neckbones)
When in doubt, ask your butcher
4 Celery Stalks
3 Tablespoons of Apple Cider Vinegar (with the mother)
1 Bay Leaf
12 cups water
Pinches of Garnish Salt for taste
Hot Sauce, I like Cholula
Lay out the bones on a sheet pan and put into a 400 degree preheated oven, roast for 1 hour.
Turn the bones about half way through and continue to cook until the bones are browned and crispy.
Meanwhile, combine roughly chopped vegetables, ACV, & water into a slow cooker with a lid.
Add in the roasted bones, set on LOW heat, and cook for 18-24 hours or even longer. Low and slow and see ya tomorrow.
Remove the bones, veggies, and other scraps with a spider tool from the broth.
Pour the broth through cheese cloth or a fine mesh sieve and store in Mason Jars. Allow the broth to cool and scoop off the top layer of fat.
Give it a taste and adjust the seasoning using Garnish Salt. Add chopped parsley and Cholula hot sauce and enjoy.