Mug-Sippin’ Beef Broth (& Basic Beef Broth Recipe!)
Bone broth is such a vital component to health!
It heals your gut, makes you beautiful (think collagen!), and provides an amazing array of amino acids! For more info on why broth is SO amazing, check out my post The Bodaciousness of Bone Broth.
However, beef stock (aka bone broth) can be a pretty strong taste for many (myself included!). The flavor can definitely be described as an acquired taste. Here’s a basic recipe that turns this super food from “Eww, what is that?!?” to “Mmmm! yummy!”
- 4 c. Pastured beef broth (recipe for basic broth below)
- 3 c. Filtered water
- 2 t.+ unrefined salt
- A couple T. of coconut aminos
- 1/2 t. Ground ginger
- Black pepper (optional!)
- Herbs (add after boiled, low heat, uncovered)–I’m partial to cilantro and a bit of mint
- Lime or lemon
Directions for Mug Sippin’ Broth:
- Place all ingredients except herbs and citrus
- Continue to simmer on LOW for 10 minutes.
- Serve into a soup mug and add salt, pepper, and lime or lemon juice to taste.
If you need to make beef broth:
- 2-3lbs. *pastured beef bones (if you get a mix of meaty/marrow bones it will make your stock more nutritious)
- Organic vegetable scraps (as little as you’d like—I usually use onion, carrot, and celery)
- Raw, organic apple cider vinegar (sources)
- cold, filtered water (this is the water filter I use)
Hardware (from affiliate partners)
- Salt/pepper your beef bones and roast them at 350 degrees ON EACH SIDE, for 45 minutes (1-and-a-half hours total)
- Pick off any meat and use in a future meal or just enjoy as a snack
- Transfer bones to another dish and allow to cool, until near/at room temperature
- Put the bones/vegetable scraps in the crock-pot
- Cover completely with water (I usually fill up to within 2-inches of the rim)
- Add 2 tablespoons of raw cider vinegar
- Allow to sit for 30 minutes (the vinegar will help draw out the minerals)
- Turn the crock-pot on LOW for 24-48 hours.
- Strain contents of slow cooker and reserve your liquid gold!
The first batch should be stored in glass containers, allowed to cool, and then be stored in the refrigerator. After the broth is cold, it can be stored in the freezer (I’ve stored mine as long as 4 months).
Fill up your glass containers less than 75% full and allow to freeze without their lids. Once frozen, you can affix lid (This prevents expansion pressure from breaking your jars. I finally started using these because I was so sick of losing mason jars!)
This stock/broth is good for soups, stews, and sauces, but can be used in anything requiring a savory liquid. I love using it for mashed potatoes and rice!
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