A few months ago I wrote about making traditional healing bone broth as a way to intake bone-building nutrients like proteoglycans and minerals. This weekend I made another batch because it is overall good for the immune system and the digestive tract.
The main difference between beef stock and traditional beef broth is the length of time that the bones simmer: regular stock takes a few hours, whereas traditional beef broth takes a few days (48-72 hours).
I made my batch for 72 hours, although I took about half the broth out partway through and refilled the pot with additional water and vinegar.
Here’s a rough estimate of the proportions I used:
- 2 lbs. organic beef bones (roasted at 350 for 30 minutes first)
- 1 gallon filtered water
- 1 tablespoon apple cider vinegar
- 1 white onion
- 1/2 red onion
- 3 carrots
- 3 celery stalks
- 1 bunch of parsley
- 2 cloves of garlic, minced
- Sea salt to taste
Bring everything (except the parsley, garlic, and salt) to a boil and then drop down to a simmer for 48-72 hours. Add the parsley, garlic and sea salt during the final 30 minutes of simmering.
Now that I’m writing this blog post, I looked at a book in the NUHS library called Nourishing Broth: An Old-Fashioned Remedy for the Modern World by Sally Fallon Morell and Kaayla T. Daniel. This book has numerous recipes for every type of bone. It turns out the amount of vinegar I used should have been much more (1/2 cup) to dissolve the bones further. The book also dives into the research behind using bone broth as a treatment for the following health conditions: osteoarthritis, rheumatoid arthritis, scleroderma, psoriasis, wound healing, infectious disease, digestive disorders, and cancer.
Using whole foods to heal and support the body is the natural and traditional way humans have evolved since the beginning of time. Getting back to the way our ancestors ate takes time and persistence; implementing nourishing bone broth can be a step in your wellness journey!