Grass-Fed Beef Bone Broth
Roast your grass-fed beef bones, uncovered for 1 hour @ 350 degrees, sprinkle first with salt and pepper. This can be done in a roasting pan, dutch oven or baking sheet. Remove from oven, add bones and drippings to stock pot or slow cooker.
Add filtered water to pot, enough to cover the bones, 8-10 cups at least.
Add remaining ingredients. Bring water to boil on high if on the stove, then turn down to simmer with pot covered for 24-48 hours. Or put all ingredients into a slow cooker, on high for the first 6 hours, turn down to low for the next 18-42 hours.
We recommend the extended cooking time of 48 hours for knuckle bones, it can take that long to fully break down all the collagen in the joint.
When cooking is complete, remove bones and veggies, strain your broth through cheesecloth and drain off any excess fat, if desired. At this point the broth is ready to use in your favorite recipes or sipped as is. It can be kept in the refrigerator for one week or frozen for an extended period of time. We do not recommend freezing in glass jars, they have the tendency to break. We suggest food saver bags or food safe plastic containers. The broth can be preserved in glass canning jars using a pressure cooker at 10 pounds of pressure (0-1000ft above sea level). 20 minutes for pints and 25 minutes for quarts. Here is a good link on how to do it: http://www.theprairiehomestead.com/2012/12/how-to-can-homemade-stock-or-broth.html
There are many health benefits to grass-fed bone broth! The finished broth is rich in nutrients including: calcium, magnesium, phosphorous, many trace minerals, gelatin, and the amino acids proline and glycine. Great for your skin, hair, nails, bones, joints, immune system and GI tract! These are a few good sites to go to if you want to learn more:
IF YOU MAKE THIS RECIPE, BE SURE TO SNAP A PIC AND HASHTAG IT #2XLPREMIUMANGUS. WE LOVE SEEING WHAT YOU MAKE!