Cook bone broth
A good bone broth is not only grandma's remedy for colds, but an important source of nutrients for every day. When bone broth is cooked, collagen, amino acids and glycosaminoglycans are dissolved from the bones and bound in the broth.
Collagen is the most important structural protein of the human body, unfortunately our body gradually loses the ability to produce collagen itself from the age of 25 onwards and collagen is practically no longer found in our modern diet. A bone broth cooked for several hours contains a lot of natural collagen from the bones and should be part of our regular diet.
Recipe for 5 liters of bone broth
Duration: 8-10 hours
For a purely natural bone broth you should use organic ingredients. The bones should be from grazing cattle.
- 2,5 kg bones from grazing cattle
- 5.5 liters of water
- 4 carrots (medium size)
- 2 tomatoes (large)
- 2 white onions (large, approx. 300g)
- 1/4 celery bulb
- 100g leek
- 30ml apple vinegar
- ½ Bunch of fresh parsley
- 40g rock salt, alternatively sea salt
- 2 tsp black pepper
- 3g thyme
- 3 bay leaves
- 2 cloves of garlic (if desired)
- Place the bones in boiling water and blanch for 5 minutes, then remove and wash with cold water. Place the bones on a baking tray and roast them in the oven until they are lightly browned.
- Dice the tomatoes, carrots, celery and leeks and place the beef bones in cold water with the vegetables, parsley, spices and organic apple vinegar.
- Darkly fry onions (possibly garlic) with some ghee in a pan, then add to the broth.
- Bring the broth to the boil briefly and then let it simmer for 8 to 10 hours at low heat. Repeatedly skim off fat and foam (egg white).
- Pass the broth through a tea towel and chill in a bowl over night.
- Remove the white layer of fat from the cold broth at the top and pour the broth into a pot, the cloudy sediment should be left behind as much as possible. If you want a bone broth rich in fat (e.g. for your keto diet), you can also leave the fat in the broth.
- Bring the broth to the boil and season with salt, herbs and spices. Let it stand for another 30 minutes and pass it through a cloth at the end.
Buy beef broth ready
Tips for cooking bone broth
Cider vinegar: The apple vinegar used to cook the bone broth helps to extract the minerals and nutrients from the bones
Roasting bones: Roasting enhances the taste of the bone stock and gives it a beautiful golden-brown color.
Cook for 8+ hours: The longer you cook the bone broth, the more nutrients and collagen you can release. After 20 hours, however, all nutrients, minerals and trace elements are extracted. If you cook for longer, you run the risk of the bones breaking down and the broth becoming cloudy.
Organic ingredients: If you want to cook a really healthy bone broth, you should definitely use organic ingredients, free of pesticides.
Fresh vegetables: Vegetables such as tomatoes, carrots and celery support the great meaty taste of the bone broth.
If you don't have the time or the desire to cook your own bone stock, you can get ready-made organic bone stock in our online store. It is cooked for 20 hours and is therefore especially rich in natural collagen.