I cannot encourage anyone enough to buy grass-fed, pastured, organic, hormone-free beef! We bought a freezer and our first quarter of beef this year. If you’re over 40 or so, you will recognize the flavor as how meat used to taste. In our process of eating healthy whole foods, as money permits, we finally got down to the meat. I am now thinking we should have started with meat; beef in particular. After tasting this wonderful meat, we quickly got on the list for some pastured pork, and again I cannot even begin to describe how much better this is than anything I’ve purchased from a grocery store since I can remember.
Included in the quarter was our share of the bones and I was just thrilled to get them. Yes, seriously, I was! The healing properties of bone broth is centuries old knowledge.
This is my first batch of beef broth and I followed Sally Fallon’s (Nourishing Traditions) recipe/method. The only thing not organic in this was the onion and I never added additional spices or salt.
Simmer dem bones for 48 hours.
Here is the fruit of my labor in a half gallon jar. After chilling in the fridge overnight, I scooped off the tallow (fat) and saved it in a separate container. I further divided the broth into smaller containers and most of them are now in the freezer. The only hard part about any of this is finding pastured, grass-fed beef….but it’s worth the time and effort to seek a local source.