BEEF BONE BROTH
As you may have seen on my Instagram I have recently embarked on a journey to properly heal my gut once and for all.
I have, and still am, very exhausted and fatigued most of the day, my skin is breaking out – both with acne but also with chicken-skin across my body, I’m bloated, constipated and just a bit of a shell of a human, to be honest. At my lowest, and when I had a little mental breakdown on Saturday, I decided that enough is enough..
Unfortunately, as I don’t receive Medicare, I’m not at the liberty of finding specialists and run tests that can help pin-point what exactly is wrong with me, so I’ve had to do what I’ve always done; research and read my way to (potentially) figuring out what’s going on with me.. I know that, on the back of cancer and eating disorders, I’ve had severe Gut-Health issues, so my thoughts are that my gut simply isn’t working, or that I am, in fact, suffering from Leaky Gut..
I’ll write further about Leaky Gut once I’m more into my new diet to see if it helps me. So far, it’s been very helpful the past 3 days, although I did have something last night that made my tummy flare up, and I looked 5 months pregnant.
One of the things that is recommended on a Leaky Gut Diet is to drink Bone Broth twice a day (2 x 250ml) to heal your gut. Broth contains collagen and the amino acids proline and glycine that can help heal your damaged cell walls.
See below for my Beef Bone Broth Recipe:
Ingredients:
- 2 kg of Beef Bones (from grass-fed cows – very important!)
- Water
- 4 tbsp Apple Cider Vinegar
- 2 Carrots
- 2 Celery Stalks
- 1 Large Onion (with skin)
- 4 Bay Leaves
- 4 Cloves of Garlic
- 15 stalks of Fresh Thyme
- 10-15 Peppercorn
- 2-3 tbsp Salt (more to taste once done)
- 4 Curry Leaves
Instructions:
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Heat the oven to 240 degrees, and place all the bones in a baking-tray. Roast for 30 minutes to improve flavour.
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When the bones have roasted, place the bones in a large stock pot (with juices)
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Add cold water to the pot so it covers the bones and a bit more. Add the vinegar over the bones. Leave it for about 30 minutes so the Vinegar can help draw out the nutrients of the bones.
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Roughly chop and add the onion, carrots, and celery to the pot. Leave the skin on the vegetables, just make sure you rinse it well.
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Add the rest of the herbs, spices, pepper & salt to the pot.
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Bring the broth to a boil, then reduce to a simmer and simmer until done. The longer you leave it to simmer, the more nutrients. However, I leave mine to for about 4 hours. You can leave it to simmer for up to 10 hours if you wish.
- Check on it every hour, and add more water if needed.
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When finished, remove from the heat and let it cool slightly. Remove the bones with tongs, and strain the broth using a fine strainer to remove all the bits of excess fat & vegetable, so you get a clear broth.
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You can store the broth in glass jars in the fridge for 4-5 days or freeze it for later.
Hope you love it. Please let me know how you go.
Caroline xx
