The Original Gangster Bone Broth
This is the Tupac of bone broth recipes, certified OG!
In the last few years bone broth has really grabbed the attention of the community. In fact, you can’t go to a farmers market these days without being bombarded by Birkenstock-wearing hippies trying to sell you the good stuff!
Whilst the hipsterfication of my precious broth has led to all kinds of complicated recipes, my favorite version is the original one. It is simple, delicious and packed with the 3 big hitters of collagen, proline and glycine, which work so well together to support the cells of our intestinal walls.
Ingredients
Vegetables
2 carrots
1 onion
2 celery sticks
5 cloves of garlic
Protein & Fats
2 lbs / 1 kg grass-fed beef bones with some nice marrow/fat attached OR chicken bones
Flavors
4 tbsp apple cider vinegar
1 tsp sea salt & pepper
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Directions
- In a large pot heat some olive oil over medium heat and add in your beef bones/meat. We want to brown them here, which usually takes about 5 minutes.
- Rinse your vegetables. Chop them up. And then add to the pot, along with 1 teaspoon of salt & pepper.
- Pour water into cover, add the apple cider vinegar and bring to the boil. *If you have Candida Overgrowth or SIBO skip the apple cider vinegar as it can potentially contribute to bacterial imbalance.
- Once boiling, turn it down to a simmer and let this broth of the gods cook away on a low heat for 6-8 hours.
- Check periodically to see if there is enough liquid in there, and if needed top up with water.
- When ready strain away the bones and vegetables, so you just end up with the liquid broth. Pour a cup and sip away!
Make It Special
Most people might recommend just doing the broth without adding in the bones. But we wanted to do something a little more special for you. So checkout our 5-veggie broth recipe.
Made Just For You
IBS Alterations
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Candida Alterations
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Questions & Answers
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Bails Fizzle's Cooking Notes
My boys love the chicken version of this recipe. It seems to have a lighter flavor to it. So if you are looking to serve it for the whole family, maybe try that version before the beef one.
Also, if you have a big enough pot, consider doubling the ingredients and making a lot, as it stores really well in the freezer. I even use ice cube trays to break it out into smaller servings which I can add to any soup or sauce I’m making later during the week. At our house we can’t get enough of the stuff!
If you can let it cook longer than my recommended cooking time above, even better. 8 hours is the perfect amount.
Lastly, if you are thinking of buying it from the store, make sure you go for one without preservatives. They’re always kept in the fridge section and you’ll probably notice the expiration date is short (thanks to no nasty preservative).
P.S. When bone broth is combined with a fast, the benefits can be even greater, as the digestive system gets a holiday of its own.
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