Our popular “magic potion” from the Foodpunk Total Body Reset! Bone broth is rich in minerals and a classic of traditional cooking. The best version of this broth is made with high-quality soup bones from grass-fed cattle, just the way your grandmother used to make a hearty stock.
per portion
Equipment
Ingredients list
| Bone broth | |
| 1 kg | Marrow bones |
| (ideally a mix of marrow bones and meatier bones, such as oxtail) | |
| 2,5 l | Water |
| 50 ml | Apple cider vinegar |
| 2 | Spanish onions |
| 4 | Carrots |
| 1/4 | Celeriac |
| 1 bunch | Parsley |
| Rock salt or sea salt | |
| 1 tbsp | Dried basil |
| 1/2 tsp | Turmeric |
| Magic broth | |
| 400 ml | Bone broth |
| 1 tbsp | Grass-fed butter |
| 1 tsp | MCT oil |
| Salt and pepper | |
| Energy | 50.8 kcal / 213 kJ |
| Fat | 4.1 g |
| Protein | 3.4 g |
| Carbohydrate | 0.2 g |
| thereof Carbohydrate (netto) * | 0.9 g |
| Fiber | 0.0 g |
* Usable carbohydrates
Instructions
Preheat the oven to 175 °C (350 °F). Place the bones on a baking sheet lined with parchment paper and roast them in the oven for 45 minutes until browned.
Wash, peel and roughly chop the vegetables. Put all the ingredients together with the bones into a large pot.
Now let the broth simmer for at least 3 and up to 12 hours. A slow cooker is ideal for this, but a regular pot works well too. Bring the liquid to a boil once, then reduce the heat until the water is only barely simmering. Top up with a little water if needed. At the end you should have 2 liters of liquid.
After cooking, pour the broth through a sieve. You can fill it into screw-top jars, let it cool and then freeze it.
The broth keeps for 4 days in the fridge and 12 months in the freezer.
Refined with high-quality fats and spices, your bone broth becomes a real magic broth.
Heat the broth and put it into a blender together with the butter and the MCT oil. If your broth is already very fatty, leave out the butter.
Blend everything on the highest setting for one minute.
Now season the broth with salt and pepper, or experiment with other spices (such as cayenne pepper or turmeric).
Enjoy the hot broth slowly in small sips. You can also put it in a thermos and drink it over the course of the morning.
This recipe makes 2 liters (about 2 quarts).
Tip: If you don’t have soup bones from grass-fed cattle, please don’t use bones from grain-fed cattle. Make a vegetable broth instead and add collagen.
What goes into our beef bone broth
Glycosaminoglycans:
Collagen and amino acids
Conjugated linoleic acid
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