Making your own bone broth can be fun and simple! Plus, the benefits are too great to ignore!
Ingredients:
- 1 pound bone-in beef shank
- 1 pound neck bones
- 3 carrots, peeled and coarsely chopped
- 2 onions, quartered and peeled
- 2 bay leaves
- 3 cloves
Preparation:
- Put all ingredients in a 12-quart stockpot and add enough cold water to cover.
- Bring to a simmer, then reduce to a low simmer, for 5 hours.
- While simmering, occasionally skim fat and foam from the top using a ladle.
Remove meat and bones with a slotted spoon or tongs; reserve meat for another use (such as soup). Pour broth through a fine-mesh strainer into a large heatproof bowl. Once broth has cooled, store in the refrigerator in an airtight container. Reheat as needed.
Or if you don’t have time to make your own and still want to reap the benefits…
Try this bone broth from Kettle and Fire
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Gui Alinat
Gui Alinat is a Tampa, Fla.-based American Culinary Federation Certified Executive Chef, published food writer, and the owner of Artisan Boutique Catering. He is the author of "The Chef's Repertoire," and "Eat More, Burn More." Born, raised and classically trained as a chef on the Mediterranean coast of France, he traveled extensively, working in restaurants around the world. Chef Gui promotes an active lifestyle, sound nutrition, and believes that fresh and tasty food is resolutely compatible with fat loss and bodybuilding alike. He lives in Florida with his wife Carissa and their five children.
