Soup Recipes

Bone Broth

October 25, 2019 /

I had to jump into to the bone broth craze. After reading on all the benefits including, gut health, reducing inflammation, highly concentrate of vitamins and minerals, and not to mention supposedly good for weight loss I just new I had to give it the “old college try!” I was confused though what the heck is the difference between broth, stock, and bone broth? From what I have read here is a quick synopsis of the differences:

  • Broth is a simmer of roasted vegetables and meat cooked for short time
  • Stock is cooked longer with vegetables, herbs, and bones for a moderate amount of time
  • Bone broth which is similar to stock but cooked longer to extract the gelatin out of the bones

A friend of mine was telling me about how his wife cooks her bone broth in a crock pot…..the lights went on! He went on to say that she saves bones from dinners and saves her vegetable scraps and puts in a freezer bag in the freezer. I loved this idea because I cook all the time. How ingenious way to utilize your leftovers and scraps. The crock pot also turned me on because you can forget about it and voila’.  I’m on my 6th batch of bone broth and I use it for soups, sauces, gravy’s, and my favorite is to pour in a coffee cup and sip it. This is also great because you can make your own rendition of the vegetable scraps that you typically use so feel free to make some substitutes but this is how I have been making my batches give or take depending on what we’ve had for dinner:/ Also I am not afraid to add some pork bones or even chicken bones if I have it!

Ingredients:

  • 1 large onion
  • 2 carrots broke in 1/2
  • 4 gloves of garlic chopped
  • 2 celery broke in half
  • 1 TBl of Worcestershire
  • 4 #’s of beef bones with some meat on them(As you can see I have a mix of frozen bones and some beef soup bones that I get from the butcher)
  • 1/2 cup of red wine
  • 1/4 cup of parsley
  • 3 sprigs of thyme
  • 1 bay leaf
  • 1 TBl of tomato paste
  • When all ingredients are placed in crock pot, cover with water

Directions:

Place all ingredients crock pot and cover with water, let simmer for 48 hours. When finished strain broth through a fine-mesh strainer into a container and refrigerate or freeze.

Enjoy,

 

XOXOXO Jessi