It is always good to have a jar of bone broth in the fridge to prepare a nourishing and tasty soup in the winter.
Bone broth helps heal and seal your gut, and promotes healthy digestion: The gelatin found in bone broth is a hydrophilic colloid, it attracts and holds liquids, including digestive juices, thereby supporting proper digestion. Bone Broth inhibits infection caused by cold and flu viruses. A study published over a decade ago found that chicken soup indeed has medicinal qualities, significantly mitigating infection. Bone Broth also reduces joint pain and inflammation, courtesy of glucosamine and other compounds extracted from the boiled down cartilage. Bone Broth fights inflammation: Amino acids such as glycine, proline, and arginine all have anti-inflammatory effects. Arginine, for example, has been found to be particularly beneficial for the treatment of sepsis2 (whole-body inflammation). Glycine also has calming effects, which may help you sleep better. Bone broth promotes strong, healthy bones: it contains high amounts of calcium, magnesium, and other nutrients that play an important role in healthy bone formation. Bone broth also promotes healthy hair and nail growth, thanks to the gelatin in the broth.
4 pounds organic grass-fed beef marrow bones
2 pounds organic grass-fed meaty bones such as short ribs
1/2 cup raw apple cider vinegar
4 quarts filtered water
3 celery stalks, halved
3 carrots, halved
3 onions, quartered
3 garlic cloves
Handful of fresh parsley or cilantro
1 teaspoon of Sea salt
Place bones in a pot or a crockpot, add apple cider vinegar and water, and let the mixture sit for 1 hour so the vinegar can leach the mineral out of the bones. Add more water if needed to cover the bones. Add the vegetables bring to a boil and skim the scum from the top and discard. Reduce to a low simmer, cover, and cook for 24-72 hours (if you’re not comfortable leaving the pot to simmer overnight, turn off the heat and let it sit overnight, then turn it back on and let simmer all day the next day). During the last 10 minutes of cooking, throw in a handful of fresh parsley for added flavor and minerals. Let the broth cool and strain it, making sure all marrow is knocked out of the marrow bones and into the broth. Add sea salt to taste and drink the broth as is or store in fridge up to 5 to 7 days or freezer up to 6 months for use in soups or stews.