You have probably heard of the latest food craze, that isn't a trend, but an age-old traditional food: bone broth. It is one of the most nutrient-dense liquids you can consume, since simmering the bones releases collagen, amino acids, vitamins, and minerals. The broth that comes from bones of pastured animals is a healing remedy, and a true comfort food.
Every Saturday afternoon, I prepare the broth to cook overnight and on Sunday we feast. It is such a fantastic dinner to enjoy on Sunday evenings in Fall, and it tastes even better as leftovers on Monday night.
CROCK POT BEEF BONE BROTH
1 SOUP BONE (HAS MEAT AROUND IT)
2-3 KNUCKLE BONES (OR 1-2 MARROW BONES)
2 TBSP FERMENTED APPLE CIDER VINEGAR
1 TBSP SEA SALT
ASSORTED FRESH HERBS: SAGE, OREGANO, ROSEMARY
1 INCH CHUNK OF PEELED GINGER ROOT
2 DRIED BAY LEAVES
5-6 QT FILTERED WATER
1. Add bones, apple cider, salt, ginger, and water to the crock pot.
2. Sprinkle herbs on top, cover, and place temperature on Low for 24 hours.
3. When the broth looks golden brown with a golden layer of fat on top, it is ready to turn off.
4. Before adding to soup, use a fine strainer to separate the bones and fat from the soup, which showcases the golden hue of this special broth.
Depending on what is in my fridge, I usually add a bunch of different vegetable combos, ground beef, lamb, or chicken, and serve it with rice (for my family) and sweet potatoes for me. One of my favorite combos of the moment is carrots, celery, and kale with ground beef or lamb. I throw the raw kale over the hot soup right before serving, so the kale wilts lightly into the perfect texture.
I love saving old pickle jars for storing my soup, but any other glass container works just fine! Also, you can use the fat the rises to the top (beef tallow) after cooling to cook greens; that is the secret ingredient to my favorite kale recipe.
What's your go-to soup of the season? I love swapping recipes!