Regardless of your “foodie” status, you’ve probably heard about bone broth. It’s the current darling of the paleo community because of its high protein content. And because of that…you’d think it was just invented. Oh contraire! Bone broth has been around for literally ever…arguably since caveman days! It is basically stock…with a bit more cooking time to release the protein & collagen. Here’s an easy way to define each:
- Broths – Use primarily meat & are simmered for 45 min – 2 hrs.
- Stocks – Use lots of ingredients (bones, meat & veggie scraps) & are simmered for 2-12 hrs.
- Bone Broths – Use stock ingredients (with an emphasis on bones with lots of connective tissue) & are simmered for up to 48 hrs.
Obviously, bone broth tastes amazing – rich, meaty, satisfying. But it also has some nutritional benefits over stocks & broths:
- Higher protein content (a true bone broth must have at least 7 g of protein per 1 cup)
- Lots of amino acids & minerals
So, simmer up a batch & enjoy!
Makes 6-8’ish cups
Ingredients
- 2 lb grass-fed, organic beef bones
- 2 tubers of turmeric, cut into large pieces
- 3 garlic cloves, peeled
- 1 med onion, cut into large cubes
- 2 T apple cider vinegar
Add enough water to fill to top of slow cooker, then add in apple cider vinegar. Set on med heat for 1st hour. Skim off any foam that appears on the surface.
After 1 hr, turn heat down to low & let broth cook for 48 hrs.
Strain & drink straight or use in place of stock. It’s delish!