With winter approaching and flu season in full swing, there’s nothing better than having nutritious broth ready for me and my kids. As I mentioned last winter, my family is pretty good at drinking chicken broth straight, but to add some variety I’ve decided to substitute chicken with beef in this recipe.
With just a few simple ingredients and a long simmer time, you too can make a healthy beef broth that also boosts your immune and digestive health. That’s because animal bones are actually jam packed with a protein called collagen.
Since we can’t digest bones, we have to simmer the bones for ~24 hours which breaks down the collagen into a more digestible form, gelatin. It’s this gelatin that contains all the important amino acids (glutamine & glycine) that detox your liver and maintains your digestive health.
Making the broth takes some time, but by making a big batch ahead of time and storing it into mason jars, my family can just reheat and drink bone broth every day. Normally, I make my big batch on Sundays, which lasts my family until Thursday. For the rest of the week, I buy pre-made beef bone broth online from Kettle & Fire.
Kettle & Fire is perfect because it takes all the frustration and time from making bone broth. I love that their broth is made from entirely grass-fed cattle and organic ingredients. It’s something I feel good feeding to my family. Plus, they’re also shelf stable (without any preservatives or additives) so I can stock up with bone broth in my pantry. Check them out at Kettle & Fire and use the promo code SIMPLEGREEN15 to get 15% off your first order!
So if your family is struggling with a cold or flu, this beef bone broth is a great alternative to plain old chicken noodle soup. I hope you enjoy!
If you do want to make your own, here is the recipe as well.Print
The long cooking time makes for a rich, incredibly flavorful broth.
- 3–4 lbs of grass-fed beef bones (short ribs, oxtails, knuckles, and/or neck bones)
- 1 Tbsp olive oil
- 2 medium carrots (roughly chopped)
- 2 medium onions (roughly chopped)
- 3 celery stalks (roughly chopped)
- 2 Tbsp cider vinegar
- 1 bay leaf
- Heat oven to 400 F and evenly coat beef bones in olive oil.
- Place in a single layer on a roasting tray and put in oven for 30 minutes. Turn each bone over and roast for an additional 30 minutes.
- Put roasted bones in a crock pot or large soup pot with coarsely chopped vegetables, cider vinegar and bay leaf.
- Bring to a high simmer then reduce to a low simmer for 12-24 hours. Once broth turns a dark brown color remove from heat and strain.
- Discard vegetables, bones and bay leaf. Let cool to room temperature and put into jars. Store jars in refrigerator for at least 1 hour and up to 3 weeks.
- When ready to use or serve, skim the the top of the broth and reheat to desired temperature.
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