The best Paleo grass fed beef bone broth on the market.
Paleo Beef Bone Broth
With winter right around the corner, there’s nothing better than a hot steaming cup of beef bone broth.
The reason why I love bone broth is because I used to be deficient in Choline. Choline is a nutrient important to the health of cell membranes and, also provides anti-inflammatory properties. Fortunately, one of the best sources of Choline is bone broth because it contains high amounts of essential nutrients.
What is bone broth?
When you simmer animal bones for a long time, it breaks down a protein called collagen into a more digestible form, gelatin. It’s this gelatin that contains many amino acids like glutamine and glycine which helps improve your digestive & joint health.
Through the years I’ve experimented with different soup bases, both store-bought and homemade. I personally recommend to always make your own bone broth, but if you find it difficult to set aside the time to make bone broth, there are a number of pre-made options.
I prefer Kettle & Fire.
They’re the only non-frozen and shelf stable bone broth, which means I can store several cartons in my pantry for the times I’m short on time. They also use entirely organic ingredients and grass-fed bones. You can buy their bone broth online and if you use the promo code “LIFEMADEFULL15”, you’ll get 15% off your first order!
But if you do have the time, to make your own all you need is a stockpot. Just throw everything together, simmer for 12-24 hours, and you’re done! You can then pour the bone broth into mason jars, store in the fridge, and heat it up whenever you want to drink some bone broth.
Paleo Grass Fed Beef Bone Broth
Prep Time: 20 minutes
Cook Time: 1 hour + 12-24 hours
- 3-4 lbs of mixed beef bones (oxtail, knuckles, neckbones and/or short ribs)
- 2 medium carrots (coarsely chopped)
- 3 celery stalks (coarsely chopped)
- 2 medium onions (coarsely chopped)
- 1 tablespoon of olive oil
- 2 tablespoons apple cider vinegar
- 1 bay leaf
- Preheat oven to 400 F.
- Place bones in a single layer on a sheet or roasting pan. Drizzle with olive oil to evenly coat.
- Roast for 30 minutes, then, flip each bone over and roast for an additional 30 minutes.
- Place roasted bones, chopped vegetables, bay leaf and cider vinegar in a large crock pot or soup pot and completely cover with water.
- Bring to a high simmer, then reduce heat to low.
- Let simmer for 12-24 hours. Add water as needed to keep all the ingredients submerged.
- Once the broth has reached a dark rich brown color, remove from heat.
- Discard the bones, vegetables and bay leaf and strain through a cheesecloth or wire strainer.
- Cool the pot to room temperature then pour into jars and cool in the refrigerator for at least 1 hour.
- To serve, skim the condensed fat off the top of the broth and heat to the desired temperature.