Bone Broth

My go-to recipe for liquid gold!

Bone broth is one of my favorite things to make year-round. It takes minimal effort but delivers so much goodness. I like to make a big batch at once and freeze most of it, so it’s always ready when I need it.

I love it for two big reasons:

  1. The liquid gold – This broth is packed with vitamins, amino acids, collagen, and minerals that support gut health, balance hormones, and strengthen the immune system.

  2. Tallow – The “fat” that rises to the top of the broth is tallow, and I save it in a jar to use much like butter. It’s different, though, because it helps your body absorb fat-soluble vitamins (A, D, E, and K), is rich in minerals, and offers anti-inflammatory benefits.

I hope you enjoy making—and sipping—this as much as I do!

Ingredients:

  • 2–3 lbs beef soup bones

  • 12–16 cups filtered water

  • 2 tbsp apple cider vinegar

  • 1–2 tsp sea salt

  • 1 tsp turmeric

  • ½ tsp black pepper

  • 1–2 onions, quartered

  • 4–6 garlic cloves, smashed

  • 2–3 carrots, chopped

  • 2-inch piece of fresh ginger, sliced

Instructions:

  • Add everything to a big pot or slow cooker. Let it sit in cold water for 30–60 mins to draw out minerals.

    • Optional: Roast bones at 400°F for 30 mins.

  • Bring to a boil, skim off foam, then simmer low & slow for 12–36 hrs.

  • Strain the broth into jars and let it cool in the fridge. After a few hours, a thick white layer of fat (called tallow) will form on top. Scoop it off and store it separately — it’s great for cooking!

**The broth is good for about 5 days in the fridge and about 3 months in the freezer.

Let me know if you make it—I’d love to hear how it turns out!

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