Bone broth is getting a lot of attention lately for its health and beauty boosting benefits. And it couldn’t be easier to make!

Health gurus, nutritionists and Paleo-foodies have long been touting the benefits but beef-bone or marrow-based soups have long been a Eastern European tradition for its mineral/nutrient boosting properties like magnesium, potassium, calcium, amino acids, collagen and hyaluronic acid.

Brodo, New York City’s first take-out window devoted to sippable bone broths just opened this past November.  Served in coffee cups, they offer several different types to which you can add in elements to boost flavor and nutrition. Owner Marco Canora, a health advocate, also has a new book coming out in the coming months called A Good Food Day: Reboot Your Health with Food that Tastes Great.

Even skin-care experts are in on the bone broth craze. Julie March, a New York City skin care guru, with a-list clientele was recently quoted as saying “Bone soup contains minerals that nourish the skin cells, and they calm inflammation in the body—and consequently on the face as well.” Nutrients like calcium,  amino acids, collagen, hyaluronic acid, and glycosamino glycans really can help to clear and firm skin.

Beyond the skin-boosting benefits, the ingredients are also good for strengthening the gut and suppressing inflammation. Great for anyone with digestive and inflammatory type conditions like leaky-gut, arthritis, IBS, and auto-immune conditions.

Beef is preferred,  as the marrow from beef has the most benefits. But it helps to know that you can also use whatever you have like turkey bones and chicken carcasses. So save your rotisserie chicken carcass next time and make a great bone broth soup with it!

Getting the bones has never been easier, ask your local butcher. They will even cut them up for you so they fit nicely in your crock pot or regular pot. Be sure to use grass-fed.

Here is the simple recipe

Bone Broth Soup

Drink  as many cups per day as you want or need. You can also use it as a base for a soup, by adding rice, veggies, etc. or use it to saute your veggies, too.

Ingredients:

• 3-4 pounds organic, grass fed oxtail and/or beef thigh/femur bones (may have meat attached)
• 2 or 3 whole onions, thick sliced
• 1/4 cup of apple cider vinegar or coconut vinegar (this helps to draw the minerals out of the bones and into the broth)
• A few good pinches of Himalayan sea salt
• Celery stalks (cut into smaller pieces)
• Carrots (again, cut into smaller pieces)
• 2-3 cloves garlic smashed (great antibacterial properties

Optional: but makes it taste even better:

• Two thick pieces of ginger root  
• 1/4–1/2 cup of your favorite fresh herb (cilantro, parsley, thyme or rosemary)
• 1 Tbsp coconut or sesame oil
• 3-4 bay leaves

Directions:

• In a large crockpot or regular pot (cast iron or Le Crueset if you have one) add all of your veggies and bones.
• Cover with just enough water to cover everything (that’s how you know you have the right amount, no need to measure).
• Bring to a rolling boil. Boil for about 10 minutes.  
• Add 1/4 cup of apple cider vinegar.
• Bring to a boil again, and then reduce to simmer.
• Cover the pot and gently cook for 6-8 hours, occasionally skimming the fat and residue off the top. Add water as necessary.
• In the last half hour, add the oil. In the last 5-10 minutes, add your herbs. If using parsley add that last as it is delicate.
• Add salt to taste just before you turn off the heat.
• Once it cools down, strain it through a fine mesh strainer.
• Jar it and put it in the fridge (Mason jars work best).
• When the fat hardens, remove it and strain the rest to enjoy.
• Stored in a tightly covered jar it will last about 3 days. Freeze the rest. Broth can be kept well frozen for a couple of months.

Take a cue from Brodo in NYC and think about add-ins like fermented veggies, chili oil, and fresh grated turmeric.  

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