In many ways, making broth has served as a north star in my self care and gut health journey. I know that might sound bizarre, but it has truly grown into a sacred ritual for myself. The consuming broth is nutritious; making broth is meditative. From going to the market, to chopping the herbs and produce, to bringing a giant batch to a low simmer. I spend hours in my home while the brewing broth fills the kitchen with a nurturing aroma. I take this time to clean, organize, journal, play guitar, take a bath, read, sing, or engage in any small grounding task, trying my best to avoid screens. Drinking the broth each morning is another ritual in itself. It's like receiving a warm hug right after waking up. It's a small, but meaningful, act of self care, signaling to your body that you take pride in taking care of yourself.
This is my baseline bone broth recipe. I constantly refer back to and recreate on a monthly basis. It can (& should be) enjoyed year round, but feel free to tweak the recipe depending on the season. This use to be my go-to veggie broth recipe, but then I started adding roasted beef bones for extra protein, collagen and flavor.
Ingredients
*~*~*~~* see recipe card for quantities *~~*~*~*~*
- beef bones
- celery
- carrots
- onions
- mushrooms
- parsley
- garlic
- ginger
- turmeric
- salt
- pepper
- sesame oil
- olive oil
Instructions
- roast beef bones with olive oil, salt & pepper
- cook onion, carrots & celery for 10 minutes in the pot
- add water, the add mushrooms, herbs, ginger, garlic, seasonings, bones, then let brew for 4-5 hours
- let broth cool completely, then strain into jars. add lemon juice, salt & pepper to taste in the jars.
Hint: save the innards of the broth to use in recipes throughout the week! I sometimes use them in soups with the broth, or stir fries.
Variations
- Spicy - add cayenne for an extra kick and to support digestion! I've also noticed that little bits of cayenne in warm beverages helps soothe sore throats.
- Kid friendly - omit mushrooms and ginger for a more milder taste for children.
Equipment
- cutting board
- knife
- oven
- baking sheet
- parchment paper
- large pot
- spoon
- bowls (for organizing herbs and veggies)
My Bone Broth Recipe
Equipment
- Cutting Board
- knife
- Oven
- Baking Sheet
- Parchment Paper
- Large Pot
- Wooden Mixing Spoon
- bowls optional: for organizing chopped herbs & produce
Ingredients
- 1-2 lbs beef bones
- 4 stalks celery chopped
- 5 sticks carrots chopped
- 2 yellow onions halved & peeled
- 1 cart mushrooms washed
- 1 head parsley finely chopped
- 4 cloves garlic smashed
- 2 tbsp ginger grated
- 1 tsp ground turmeric
- 3 tbsp sesame oil
- 2 tbsp olive oil extra virgin
- 15 cups water add more or less depending on your liking
- salt, pepper & lemon to taste
Instructions
- roast the beef bones with olive oil, salt & pepper for 45-50 minutes at 425F.
- chop onions in half and remove the skin. chop carrots and celery.
- in a large pot, add sesame oil, then add the onion, carrots and celery. let sautee for 10 minutes.
- add water to the pot, followed by the roasted bones, mushrooms, parsley, garlic, ginger, and turmeric. Let brew for 3-5 hours, tasting it periodically until it reaches a desired flavor and consistency.
- once the pot has cooled down, strain the broth into mason jars, then add lemon juice, salt & pepper to taste. safe the innards for recipes throughout the week, like soups and stir fries.
- reheat the broth every morning to enjoy before your breakfast.
Storage
Once the broth has cooled entirely, store them in mason jars in the fridge and enjoy within a week.
FAQ
Yes! Just skip the bones and this recipe will be entirely vegetarian.
If your broth turns out a little watery, this usually means you didn't brew it long enough, or there was too much water in the pot to begin with (though you can always just boil it down to get the flavor and consistency you like!).
Related
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