ORDER NOW!--Prices going up April 1

Really Healthy Grass-fed Beef Broth

thanks to help from Sarah Pope

Broths have been consumed since pre-historic times because they supply calcium, magnesium, potassium and other trace minerals as well as the broken-down minerals from cartilage and tendons like glucosamine and chondroitin. In Asia broth is consumed with every meal, and in Africa, Europe, and the Middle East it is a staple in most households. But in the US, consumption has declined because of the disappearance of the local butcher, the rise of pre-sliced meat, and the discarding of bones at the processing facilities. As a result, synthetic flavorings were invented and they are used in processed foods. Beware of these—they’re in commercial gelatin too.

Homemade gelatins and broths aid in digestion and have a protein-sparing effect. That is the consumption of them reduces the need for large quantities of meat. They help heal the intestinal lining and improve gut health. The amino acids in the broth, especially glycine, assist with detoxification of the liver.

To make broth, use a big stock pot and purchase quality bones—grass-fed is best. Soak the bones with good quality water and a little vinegar for an hour or two. Then increase heat and leave uncovered until it reaches full boil. If foam rises to the top, these are impurities. Use a spoon to skim it off. Add vegetables, salt, pepper, and herbs, such as thyme. Then turn down the heat to simmer for 4-5 hours. Remove bones and discard or give to Fido. Strain out the vegetables, and consume the broth immediately or chill in the refrigerator. The fat will rise to the top and it can be removed, but it holds lots of nutrients. You can use it for cooking or leave it in the stock. The stock should gel in the refrigerator, but if it doesn’t then either your heat was too high for the simmering, you didn’t cook long enough, you used too much water, or you used the wrong type of bones. The best way to make beef broth is to combine about 4 pounds of marrow bones with 3 pounds of meaty soup bones from the back or neck.

You can make meat or vegetable soups from the broth or drink it plain. Another use for the stock is to cook a roast or stew beef in it. This doubles the flavor of your meat.