Ohhh bone broth….
I have had lots of mixed feelings about bone broth. I can remember almost 5 years ago when this craze hit NYC and people would be lined up down the block and around the corner…to sip…bone broth?! I just couldn’t get down with it. It all seemed very strange to me.
Cut to…now. I’m about to have our second baby and I’m remembering the flashbacks of the sleep deprived days and the total depletion that was going on within my body. I felt like there wasn’t one single ounce of anything left for me. The healing properties of the collagen that comes from bone broth is exactly what a new mama needs for healing her insides and a great milk supply! Not to mention, your skin!
So now here I am. Considering bone broth again. I have been reading about soothing and healing foods for postpartum and the number one thing that keeps popping up? Bone broth. The goodness is in the “jelly” that forms once it has cooled. That is really how you can see exactly what you extracted from them good ol’ bones.
Beef Bone Broth
4 lbs beef bones, 4 large celery stalks (chopped), 5 carrots (chopped), 1 yellow onion (chopped ), 1 T tomato paste , Handful of herbs (rosemary, cilantro, thyme), 4 bay leaves , 1/2 t black peppercorns, 1/2 t coriander seeds , 1 head of garlic cloves, 1 T olive oil,
1/4 lemon wedge, with rind
Blanch bones: DO NOT SKIP THIS STEP Place bones in stock pot and cover with cool water. Bring to a simmer and cook for 20 minutes. You will see “scum” float to the top. THIS is why you can’t skip this step. Nobody wants to sip on that stuff. Remove bones from the pot. Throw out dirty broth water.
Roast the bones: Lay out the bones on a big sheet pan and roast at 450 degrees for 30 minutes.
Roast the garlic: This is the step you can skip if you wish. In a small skillet, simmer garlic and 2 T olive oil till nice and browned. Strain garlic out of oil. Save oil for another recipe or throw out.
To the stockpot: Once bones are roasted, place them in to the large stock pot. Add veggies, tomato paste, lemon, roasted garlic and herbs. Cover with cool water and bring to a boil. Reduce to a simmer and cook for 3-4 hours.
To finish: Strain the broth through a fine mesh strainer.
Cooldown: Add ice to the broth. Make sure broth is 100% cooled before you put it in the refrigerator or freezer. This prevents unwanted bacteria from growing!
(Just one last thought on Bone Broth: I did some research on ordering frozen broth from some fancy places. 120-140$ for 6 cups of frozen broth?! NO WAY! It only cost me 24 $ to make a BIG batch. You can do this, girl!)