Bone Broth and It’s Benefits

Bone broth is a liquid containing brewed bones and connective tissue. Drinking bone broth may be beneficial for the joints and digestive system. It is also thought to have benefits regarding sleep and weight loss, among other things.

Bones are rich in vitamins and nutrients, including calcium, magnesium and phosphorous. When brewing connective tissue into bone broth, it provides the body with natural compounds from the cartilage. Tissues and bone contain collagen. Cooking collagen turns it to gelatin, which provides the body with amino acids, which are the building block of proteins.

  1. Bone broth is highly nutritious
  2. It may protect the joints by increasing the amount of collagen in tissues.
  3. It may help fight osteoarthritis and also help maintain the joints.
  4. It may help reduce inflammation and heal the gut.

To read in depth about the benefits of bone broth, I suggest reading the following article:

Below is my recipe for beef bone broth. I recommend making this over the weekend, as it is a bit of a process. However, not only will you have a tasty bone broth when your are done, but shredded beef as well! I usually throw the beef in a crock pot on low, with a homemade Carolina sauce until it’s heated…..viola; an easy dinner!


  • 10 LBS + beef bones such as femur bones, oxtail, short ribs, knuckles, soup bones, etc. (If you are unsure of which bones contain the most marrow, just ask your local butcher and tell him/her what you are using it for)
  • 4 large carrots, chopped into 2″ pieces
  • 2 medium onions, quartered
  • 2 whole heads of garlic, with tops cut off
  • 6 stalks of celery, cut into 2″ pieces as well as green leaves from celery
  • 4 bay leaves
  • 1/4 cup of peppercorns
  • 1 stick of cinnamon, cut in half. If you enjoy a stronger flavor you can add 1 cinnamon stick per pot.
  • 2 tablespoons of apple cider vinegar
  • Flake sea salt to taste


  1. Start by dividing the bones into 2 large stock pots and cover with cold water. Bring to a boil over high heat. Once boiling, reduce heat and simmer for 15-20 minutes. Drain and rinse with water. This step is called blanching. *I divide the veggies and chop them while bones are blanching and put them into two separate bowls.*
  2. Preheat the oven to 450° F. Put each pot of beef into 2 separate roasting pans. Add the divided carrots, onions, garlic and celery to each pan, making sure they are spread out and not piled up.
  3. Roast for 30 minutes. Turn and roast an additional 30 minutes more.

4. While the beef and vegetables are roasting, wash both stock pots as you will be using them to simmer the mixture. Transfer the beef/bones and vegetables after they are done roasting, back to each individual stock pot. Scrape the remaining browned bits from the roasting pans, adding a little water to help loosen them and pour into each pot. These brown bits help create flavor, so don’t skip this step!

5. Divide the bay leaves, peppercorns, cinnamon sticks, and vinegar between the two pots. Fill each pot with water, just until bones are covered. Too much water equals a weak broth flavor. Cover the pots and bring to a low gentle boil.

Simmer beef and vegetables for 8-12 hours, ideally 24 hours, which is what I do

6. Reduce the heat to low and simmer. Cover with lid slightly ajar. I simmer for 24 hours…but DO NOT SIMMER OVERNIGHT! When I am done for the night, I shut the pot off and let it cool a bit before putting in the fridge. The next day I start a stopwatch to keep track of cooking time. If you do not want to invest that kind of time, 8-12 hours is adequate. Whatever time frame you choose, refrigerate after simmering process.

When you remove the cooked bones from the fridge the following day,(s) you will have a layer of fat over the top. I take a spatula to remove it and discard the fat.

7. After the fat is removed, I put each pot back on the stove to simmer, covered with a tilted lid. Once it is warmed, I add the flake salt to taste. After your happy with the overall taste and seasoning, shut the pots off.

8. After the ingredients have a cooled, strain the broth, through a fine mesh strainer. I use a spatula or a ladle to push all the juices out of the veggies, etc. when they are in the strainer. I then have a large container and a trash can handy. Bones can be discarded as you do this process. The veggies and meat can be put into a large container and separated later.

9. Once your broth and beef/vegetables are separated pour the broth into individual containers. I put a small amount in some containers and refrigerate, so I can use them for the next few days. I freeze the remaining in individual freezer friendly containers. When I want a cup, I just thaw it in a bowl of hot water and then microwave to reheat in a coffee mug. I am not an advocate of microwaving plastic.

This broth is great for inflammation, upset stomach, collagen levels, and much more!