Beef or Lamb Bone Broth Recipe

Foreign. Hi, Everybody. This is Dr. Colin Race, naturopathic doctor with Vive Integrative Health Group. And we're back in the kitchen today with two of the kids. And today we're making beef bone broth. So the ingredients are laid out here. We'll get to the recipe in a minute, but we have celery, leeks, we have the bones, of course. These are nice beef bones. We have parsley, carrots, onion, garlic, black peppercorns and apple cider vinegar. So I'll take a moment to briefly prepare all these things and I'll show you how it all comes together. Okay, so next step is we have everything prepared here. We're going to be baking some of these ingredients for about 40 minutes at 450. So the bones go on the baking tray. Then we have the onions, leeks and garlic. I've just quartered those onions and I've cut a ball of garlic in half. And then we have some carrots as well. All of this will bake for 40 minutes. Like I said, we'll turn them halfway through the baking process. That's right, these ingredients, the celery, the parsley, those are going to go straight into the slow cooker. Those ones don't need to be baked. So we'll see you again in about 4, 40 minutes. Now we're ready to put everything into the slow cooker to get everything cooking. So we're going to start with our parsley, our celery. We're going to put in a couple tablespoons of peppercorns. Good. Lastly, we have all our roasted goods here, ready to go. Slowly, carefully slide everything in. This looks delicious, doesn't it? Smells good too, doesn't it? Yeah. Okay, there we are. So then lastly, we need to add some water. Got 8 cups of already boiled water here. Water, water. We'll continue adding water to the slow cooker as it cooks, just because some is going to be evaporating as we go. The last thing we need to add is some apple cider vinegar. It helps to extract some of the minerals out of the bones better. Okay. And with that, mix it up and put it under the water as best we can. And we'll cook that for about 20 hours, maybe a little bit more. Alright, so we have our bone broth. It's been cooking in the slow cooker for about 20 hours. All of the bones and the vegetables are nicely extracted. It's nice and warm and it smells amazing. So the next step is we're going to take this from here. We're going to strain all of the solid things out into this pot here. And then after that, what we'll do is we will put this all into the refrigerator so that the oil on top can solidify and we can easily take that off after we're on to the last couple of steps of preparing our broth. So here we have the broth, broth that's been in the fridge for a few hours. We have the fat that's solidified on the top. So we're now going to take that off and we're going to find the rich, thick broth underneath. I'm going to take this fat, I'm going to throw that away and before I take it all off, I'm just going to take a spoonful here and show you this rich jelly like broth that we have. It's dense with collagen and minerals and nutrients. That's why it's got that consistency and that character. In a moment we're going to put it on the stove to melt that collagen up and then we're going to freeze some and have some as a nice snack. We have our finished product here. We have our beef broth and I'm distributing it amongst a couple glasses that we can enjoy right now and this silicone freezing tray. So I've got four cubes of broth that I will freeze in here. I'll put them in the freezer. It'll take a day to freeze, but once they're done, we'll have frozen broth and I do this with four blocks in the freezer pack. This will last in the freezer for a good four to six months at least. So anytime we want some broth in the future, summer or winter, we've got some available to us. So this is our broth. Have a look down below for our recipe.