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  • Liz Hoobchaak

Homemade Bone Broth

Updated: Nov 6, 2022

To make bone broth properly at home, you must first start with organic, grass-fed bones purchased from a reputable source. You want to make sure that they are bones from healthy animals that were properly taken care of and not treated with any hormones or antibiotics. Broth can be made using just bones, but many studies have shown that using vegetables along with the bones seem to have a synergistic effect and can be more beneficial than either alone. It is also important to add some sort of acid (lemon, vinegar or wine) to help with the extraction of nutrients from the bones.


Although there are many different recipes for bone broth, here is the one I have used for years that has a wonderful rich flavor. It took many years of trying different combinations, but the key that sets this recipe apart is the flavor that comes with the addition of lemongrass, cinnamon sticks and coriander. Bone broth really needs the low and slow simmer to extract the collagen protein and other healing properties. Although the soup takes a long time to cook, the active time to prepare the stock pot is very minimal.



Ingredients:

6 beef soup bones, roasted

4 carrots

4 celery stalks

2 lemongrass stalks

1 head of garlic

1 onion

1 tbsp whole peppercorns

1 tbsp whole coriander seed

3 cinnamon sticks

1 tbsp salt

1 cup red wine



Directions:

1. Place the beef bones on a baking tray and roast in the oven for 30 min at 400ºF.

2. Fill a large stockpot with water about 3/4 of the way full.

3. Chop the carrots, celery stalks, and lemongrass into large chunks. Cut off the ends of the onion and remove the outer layer. Slice off the top of the head of garlic. Place all the ingredients in the pot and let it simmer on low

for at least 12 hours.

4. After 12 hours, skim off the top layer of fat and let it cool.

5. Remove all the remaining pieces of bone and vegetables.

6. Stir in salt to taste.

7. Once liquid is cooled, strain liquid into freezer safe storage containers.


Serving Size: This recipe yields approximately 8 quart size containers.


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