Mineral Rich Bone Broth
Discover the nourishing magic of homemade Mineral Rich Bone Broth, a time-honored recipe packed with deep, savory flavors and unparalleled health benefits. Crafted by simmering roasted beef bones with a medley of wholesome vegetables, aromatic herbs, and a splash of apple cider vinegar, this nutrient-dense broth is naturally infused with essential minerals like calcium, magnesium, and collagen. With a slow-cooking process that extracts every ounce of goodness, this bone broth serves as a comforting drink or a versatile base for soups and stews. Elevate your wellness routine with a cup of this revitalizing elixir—simple, satisfying, and perfect for meal prep.
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Recipe Information
Ingredients
- 4 pounds beef bones (marrow, knuckle, or joint bones)
- 3 large carrots
- 3 large celery stalks
- 1 large yellow onion
- 4 whole garlic cloves
- 2 tablespoons apple cider vinegar
- 2 pieces bay leaves
- 1 teaspoon peppercorns
- 2 teaspoons sea salt
- 1 bunch fresh parsley
- 16 cups water
Instructions
Preheat your oven to 400°F (200°C). Spread the beef bones on a baking sheet and roast for 30 minutes, flipping halfway through, to enhance the flavor.
While the bones roast, roughly chop the carrots, celery, and onion into large chunks. Peel the garlic cloves but leave them whole.
Place the roasted bones into a large stockpot or slow cooker. Add the chopped vegetables, garlic, bay leaves, peppercorns, and sea salt.
Pour in the apple cider vinegar and add enough water to completely cover the bones and vegetables, about 16 cups.
Bring the pot to a boil over medium-high heat. Once boiling, reduce the heat to low and simmer gently. Skim off any foam or impurities that rise to the surface in the first 30–45 minutes.
Let the broth simmer for 12–24 hours on low heat. If using a slow cooker, set it to low and let it cook for the same duration. Check periodically to ensure the water level stays above the bones; add more water if necessary.
In the last 30 minutes of cooking, add the parsley to the pot for added brightness and nutrients.
Once the cooking time is complete, turn off the heat and allow the broth to cool slightly. Strain the liquid through a fine-mesh strainer into a large bowl or storage jars, discarding the solids.
Let the broth cool completely, then refrigerate. A layer of fat will form on top as it chills; skim it off if desired or leave it for added flavor and nutrition.
Reheat when ready to use, and enjoy as a standalone drink or as a base for other dishes.
Nutrition Facts
Calories |
700 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.0 g | 87% | |
| Saturated Fat | 30.1 g | 150% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 181 mg | 60% | |
| Sodium | 443 mg | 19% | |
| Total Carbohydrate | 4.2 g | 2% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 1.6 g | ||
| Protein | 11.1 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 87 mg | 7% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 230 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
