Bone broth is the perfect accompaniment to fall and winter. The delicious libation acts as an immune booster as well as comfort food as the days become shorter. With just a few ingredients and a little bit of time the result is a deeply nourishing and satisfying broth that can be enjoyed on it's own or added as a base to soups, stews, rice dishes, and legumes.
- 2 to 3 beef bones (or bones of choice: chicken, lamb, pork, etc.)
- 2 carrots
- 2 onions
- 2 celery stalks
- 2 Tablespoons lemon juice
- 1 bay leaf
- Filtered water
1. Chop the carrots, celery and onion into large chunks.
2. Transfer vegetables to a large dutch oven or pot. Add beef bones, lemon juice and bay leaf.
3. Cover with a few inches of water.
4. Dutch oven or cooking pot instructions: Place lid on mixture. Bring the mixture to a simmer over high heat on the stove then turn the heat down to the lowest setting possible. Keep the mixture covered and at a low simmer for at least 12 or up to 24 hours. Check the pot occasionally, skimming off any foam that collects on the surface and adding additional water as needed to keep the ingredients covered.
5. Slow cooker instructions: Cover the slow cooker and cook on low for at least 12 hours or up to 48 hours. Check the slow cooker occasionally, skimming off any foam that collects on the surface and adding additional water as needed to keep the ingredients covered.
6. Once broth is ready you will just need to strain it, salt to your liking and enjoy!
Tip: I like to freeze some of my bone broth in ice cube trays and then when I am making a stir fry or pasta dish, the frozen broth can add a little extra flavor.
Photos by Brittany Smith