Beef Bone Broth

This is highly dense, mineral rich food should be staple in everyone's diet.  It boosts the immune system and improves digestion.  Its high calcium, magnesium, and phosphorus content make it great for bone and tooth health.  Bone broth also supports joints, hair, skin, and nails due to its high collagen content. Broth is very high in the amino acids proline and glycine which are vital for healthy connective tissue (ligaments, joints, around organs, etc).

Beef Bone Broth

5 carrots, roughly chopped
5 stalks of celery, unpeeled, halved
2 pounds of oxtail bones or beef bones
12 cups of cold water
3 bay leaves

1. Preheat oven to 400 degrees.  In a large rimmed baking sheet or shallow baking pan arrange the carrots, celery, onions, mushrooms, and garlic; place the bones on tip of the vegetables.  Roast for 1 to 1 1/2 hours or until bones are deep brown and the vegetables are caramelized.  Transfer bones and vegetables to a 10 to 12 quart Dutch oven or stockpot.  Add the cold water and bay leaves.

2. Slowly bring the mixture to a simmer over medium-high to high heat.  Reduce heat; cover and simmer broth for 8 to 10 hours, stirring occasionally.

3. Strain broth; discard bones and vegetables.  Cool broth and skim off broth; transfer broth to storage containers and refrigerate for up to 5 days or freeze for up to 3 months.  Broth may thicken after chilling.  This is the wonderful, healing, naturally occurring gelatin.

Slow Cooker Directions: For a 6-8 quart slow cooker, use 1 pound beef bones, 3 carrots, 3 stalks celery, 1 onion, and 1 bulb garlic.  Roast as directed, then transfer the bones and vegetables to the slow cooker. Add enough water to cover.  Cover and cook on high-heat setting until broth comes to boiling, about 4 hours.  Reduce to low-heat setting; cook for 12 to 24 hours.  Strain broth; discard bones and vegetables.  Store as directed.