Have you heard of bone broth? It’s supposed to be absolutely amazing for our bodies. It’s different than the crappy broth (or stock) you buy from most grocery stores though. This traditional bone broth takes the bones of an animal (or fish) and simmers them long and slow, so all of the locked-in nutrients get released and what you end up with is a nutrient dense, easily digestible broth that you can use to heal your body.
Bone broth has been used to:
-heal your gut
-boost your immune system
-overcome food tolerances and allergies
-improve your skin
-help you lose fat
-overall increase your health
I have made chicken bone broth before (in the slow cooker) but hadn’t yet tried beef broth. So this weekend, I decided to give it a try and here’s a little photo journaling of how this all turned out. I will say that the smell of both the roasting and simmering was quite strong. Given that I am not a huge red meat eater to begin with, it wasn't a scent that I would say I loved, although it wasn't gross either. It smelled like it should - bones roasting!
The bones needed to be rinsed and dried...
...and then roasted to maximize flavour
The veggies in the bottom of the slow cooker - bones were placed on top with just enough water to cover it all
I purchased my bones from Innisfail Growers at the Calgary Farmers Market. The bag of bones was in their freezer section (nice and tidy in a "bone broth" bag - along with instructions) and the beef bones were from Edgar Farms, another Alberta farm doing things right with animals:
"Our beef is home raised; we can trace every one of our animals from conception to dinner plate. Our animals are fed only forage and grain grown on our farm at Innisfail Alberta. You have our personal guarantee that our beef is completely free of hormones, antibiotics, meat by-products and pesticides. Our animals are not raised in a “factory-farm” feedlot-type environment. The animals are allowed to graze the pastures on our thousand-acre plus farm rotationally and are finished on barley grown on our farm for the maximum flavour and tenderness. Every one of our animals is raised with the utmost care and kindness."
The bone broth I made was so gelationous that I know I did it well. But because I am not a big beef fan, I think I will stick to the chicken broth and may even try the fish broth at some point –if I do, I will let you know. The bones I purchased cost just under $20 and the end result was about 6-8 cups of broth.
Great thing about the slow cooker is that you can walk away from the pot easily. My broth simmered for 24 hours.
After the broth was done, I put it in the fridge so that the fat would separate (float to the top) and could easily scrape it away.
Looks disgusting I know. As you can see, it's extremely gelatinous - the desired result.